Can you bake with Gala Apples?

Answer 1

Yes! The Gala is a very versatile apple -- a great flavor for just about anything, and firm enough to withstand baking. In fact, Galas are the only thing I'll buy!

Here's a good website to see the different uses for apples:
http://www.foodsubs.com/Apples.html

Have fun baking!

Answer 2

Here is what I found on Gala Apples.

Gala Apples - best for eating out of hand, for applesauce, baking, and making salads.

The website page I found was very helpful on all types of apples & even showed what the gala apple looked like which was helpful to me b/c I had never heard of them.

Hope this helps.

Answer 3

Best for eating out of hand: Gala, Fuji, Mutsu, Jonathan, Cameo, Golden Delicious, Cortland, Empire, Red Delicious, McIntosh, Braeburn, Winesap, Pink Lady, Sundowner

Best for pies: Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein

Best for applesauce: Pippin, Rhode Island Greening, McIntosh, Elstar, Cortland, Fuji, Gala, Gravenstein

Best for baking: Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap

Best for making salads: Cortland, Golden Delicious, Empire, Gala, Red Delicious, Fuji, Winesap, Criterion, Pink Lady

Baked Apples
Serves 4

4 Gala Apples
¼ teaspoon nutmeg
½ teaspoon cinnamon
2 Tablespoons turbinado sugar
¼ Cup raisins
2 Tablespoons toasted walnuts
½ Cup apple juice

Preheat oven to 375 degrees F. Wash apples and core them leaving the bottom still attached. Add ¼ cup apple juice to the bottom of a lipped baking pan. In a small bowl mix together nutmeg, cinnamon, sugar, raisins, walnuts and remaining ¼ cup apple juice. Fill middle of each apple with mixture and place in baking pan. Cover with foil and bake for 25- 30 minutes, until apples are soft. When serving apples, spoon baking juices over them.

Answer 4

Flaky Pastry Dough

2-1/2 cups all-purpose flour

1 tsp. white sugar or 1 Tbsp. powdered sugar

1 tsp. salt

Add:

1 cup solid vegetable shortening, or 1/2 cup shortening

and 8 Tbsp. (1 stick) cold unsalted butter

Break the shortening into large chunks; if using butter, cut it into small pieces, then add it to the flour mixture. Cut the fat into the dry ingredients by chopping vigorously with a pastry blender or by cutting in opposite directions with 2 knives, one held in each hand. As you work, periodically stir dry flour up from the bottom of the bowl and scrape clinging fat off the pastry blender or knives. When you are through, some of the fat should remain in pea-sized pieces; the rest should be reduced to the consistency of coarse crumbs or cornmeal. The mixture should seem dry and powdery and not pasty or greasy. Drizzle over the flour and fat mixture:

1/3 cup plus 1 Tbsp. ice water

Using the rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle over the top:

1 to 2 Tbsp. ice water

Cut in the water, again using the blade of the spatula, then press with your hand until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, and preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.


Apple Pie Filling

Because raw apples shrink a great deal during baking, apple pies tend to develop a gap between the top crust and fruit, causing the top crust to crumble when the pie is sliced. In this recipe, the filling is precooked and thus preshrunk, eliminating the gap and producing a beautifully full, compact pie that slices like a charm. Precooking also allows you to cover the pie with a lattice top if you choose. As one would expect, this pie is slightly softer than one made with raw apples, and the filling has a certain smoothness on the tongue. On the other hand, since the filling requires no thickener, the pie has a lovely fruity taste.

We like using Golden Delicious apples in this pie because they retain their texture and do not flood the pie with juice. Gala and Fuji are also good. Classic alternatives are: Newton Pippin, Rhode Island Greening, Winesap, Northern Spy, and Jonathan. We do not recommend Granny Smiths; although crisp when raw, all too often they turn mushy when baked in a pie with both a top and a bottom crust.

Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around. Refrigerate. Roll the other half into a 12-inch round for the top crust and refrigerate it.

Peel, core, and slice a little thicker than 1/4 inch:

3 pounds apples (6 to 8 medium-large)

Measure 7 cups. In a very wide skillet or pot, heat over high heat until sizzling and fragrant;

3 tablespoons unsalted butter

Add the apples and toss until glazed with the butter. Reduce the heat to medium, cover tightly, and cook, stirring frequently, until the apples are softened on the outside but still slightly crunchy, 5 to 7 minutes. Stir in:

3/4 cup sugar

1/2 tsp. ground cinnamon

1/8 tsp. salt

Increase the heat to high and cook the apples at a rapid boil until the juices become thick and syrupy, about 3 minutes. Immediately spread the apples in a thin layer on a baking sheet and let them cool to room temperature.

Position rack in the lower third of the oven. Preheat the oven to 425 degrees.

Pour the apple mixture into the bottom crust. Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute. If using a closed top crust, cut steam vents. (At this point, I like to sprinkle the top crust with a little cinnamon and sugar). Bake until the crust is richly browned and the filling has begun to bubble, 40 to 50 minutes. Let cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it in a 350 degree oven for about 15 minutes. The pie is best if eaten promptly, but it can be kept at room temperature for 2 to 3 days.



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Answer 5

Sure just use less sugar as this breaks down the apples and makes pies and such more watery.

Answer 6

Sure can, especially if you mix them with Granny Smith or antoher kind.

Answer 7

i don't know. I think you can. Try it out. If it works, yay. If not at least you no for nect time.

Answer 8

you can bake with any some will be sweeter than others and some will be mushier.