granny smith. the green ones. Something about the texture does the trick. Ive tried everything from cheap ole apples to expensive apples..and these work like a charm.
2006-10-28 02:45:24
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answer #1
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answered by Irina C 6
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What kind of apples are best for pies?
Well, where are you and what time of year is it? (We do know what time of year it is, but the answer might be different for someone reading this eight months from now.) The qualities you are looking for in apples for a pie are taste and texture. You want apples that have great flavor and don't turn to mush when you cook them. You don't necessarily just want sweet apples, though. Many people like a mix of sweet and tart apples in their pies.
Ideally, what you want are fresh, locally grown apples (or at least the right kind of apples grown in the right area) that hold their shape when cooked. Golden Delicious apples, which are native to the eastern half of the United States, are indeed delicious if they come from that part of the country. But those grown in the West or in Europe "have all the lure of a Styrofoam Christmas ornament," according to Frank Browning, author of An Apple Harvest (Canada, UK). Indeed, (eastern) Golden Delicious apples are the mainstream apples of choice for apple pies. When mixed with the tart Granny Smith apples, they make an excellent pie.
But if you have access to more than just the four or five varieties of apples found in most supermarkets year-round, you can raise your pie to new heights. You may have to be daring and seek out a farmers' market, but if you do, you'll be rewarded with apples that were picked when ripe and have not traveled from the far ends of the Earth.
Among the really good pie apples are Jonathan, Stayman-Winesap, Cox's Orange Pippin, and Jonagold, all of which provide a good mix of sweetness and tartness. Other sweet choices are Braeburn, Fuji, Mutsu, Pink Lady, Suncrisp, Rome Beauty, and Empire. Good tart baking apples include Idared, Macoun, Newton Pippin, and Northern Spy.
What you want to stay away from are the apples that become mushy when cooked. McIntosh and Cortland are the mainstream apples that lead that list.
Now that you've got the apples nailed down, how about a few recipes to consider:
2006-10-28 02:48:05
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answer #2
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answered by Anonymous
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I think Granny Smith apples are best for apple pies.
Granny Smith apples are a light speckled green in color, though some may have a pink blush. They are crisp, juicy, tart apples that are excellent for cooking, or eating out of hand. They also are favored for salads because the slices do not brown as quickly as other varieties. That is probably why this is best for pies too.
2006-10-28 02:49:26
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answer #3
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answered by joe_logs_a_co 3
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I know everyone is saying Granny Smith but I am all about the McIntosh myself. I like them to eat and bake with. I have been making apple pie bars all season with them and they are so good my eyes about roll back inside my head. I say do not use Gala apple variety at all.
2006-10-28 04:05:46
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answer #4
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answered by otisisstumpy 7
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I use a combination of Granny Smith, Jonathan and MacIntosh. The granny holds its shape for good texture the other two break down a little more but give the pie a great taste. NOTE: The Jonathan and MacIntosh will give off more liquid than the Granny. Just so you know - so adjust the amount of tightener (flour) to compensate.
2006-10-28 03:00:54
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answer #5
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answered by Robert 3
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Granny Smith
2006-10-29 09:52:45
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answer #6
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answered by Anonymous
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Green apples
2006-10-28 02:57:23
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answer #7
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answered by GrnApl 6
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Washington apples are good for Dutch apple pie, yummy stuff
2006-10-28 03:03:24
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answer #8
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answered by Skeeter 5
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Granny Smith.
Or any slightly tart cooking apple.'
2006-10-28 02:50:18
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answer #9
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answered by Bluealt 7
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Granny smith
2006-10-28 03:00:56
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answer #10
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answered by Stefanie K 4
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