whats the best type of apples to use in an apple pie?

Question

i used granny smith but it took 1 hr and 30min in stead of the 45min that the recipe said it would. (the recipe did not say what kind of apple to use)

Answer 1

sorry, granny smith is the best. nothing wrong with cooking them first tho

Answer 2

If you're using Granny Smiths (the apple pie purists' favourite), you'll need to add more sugar than you would with other varieties. Cooking the apples with sugar, butter and cinnamon before putting them in pastry to bake should help reduce the baking time. However, the last time I made an apple pie (a couple of weeks ago) I used Cox's apples, which take less time to cook, but are absolutely gorgeous! Any flavoursome apple which is quite crunchy and not too watery will do.

Answer 3

Granny Smiths of course. They're hard and tart, good for pies. It's been awhile since I've made an apple pie, and without going to my cookbooks, I seem to remember that I kind of sauteed the apple slices in butter. Just enough to turn 'em translucent on the edges. And of course add all your spices at this stage. I sprinkle in some brandy or applejack as well. Make sure the pie crust is baked out before you add the apples and etc.

Answer 4

I just made an apple pie the other day and i used Rome apples i do suggest they are still a little green tho.. so that they are a little harder. I have never made an apple pie with granny smiths, i just think they are a little too tart. I also think that the recipes for apple pie lie about the time it takes to cook them. mine have always taken longer to cook.

Answer 5

I agree. If it takes longer to cook, your apples are cut too big. My mom has been the pie maker in the family since her teens...she is 72 now, and has never used anything but granny smith apples in her pies. These apples are the best because your filling will not turn into applesauce and give a lovely tartness to the pie.

Answer 6

The granny smith apples are the best to use taste wise, but you will need to cook them a bit longer, as they are very hard apples. you can also cook them stove top with the sugars for a bit before putting them into the pie if your crust is getting too dark for your tastes.

Answer 7

Although everyone will choose a different apple for a pie based on their favorite flavor, only a certain few are best for baking because of their firmness (won't get as mushy as apples best for eating out of hand or making applesauce). Here is a list of firmer apples best for baking:

Northern Spy
Golden Delicious
Rhode Island Greening
Pippin
Granny Smith
Pink Lady
Gravenstein

Enjoy!

Answer 8

i also like granny smith, tart and holds up well after being cooked, not mushy like a red delicious would if it was cooked.

I have had the misfortune of having to bake something longer than what was stated in the recipe. Depends on elevation, type of oven, convection or not, type of pan, clear glass,metal,or brown glass and oven. My oven is older and heats 25 degress over what the knob says.

best way for you may be to experiment ,only downfall is eating lots of ooops:)

Answer 9

I love Granny Smith as pie apples but you are right, they take a bit more baking time.

Answer 10

I don't like Granny Smiths at all for baking. I really like the Fuji or Macintosh apples the best, especially for pies and crisps. They provide a really full and mellow flavor, plus they cook a litlte more quickly than the Granny Smiths do.

Answer 11

you cut your apple slices too thick. cut them really thin (about 1/4 inch thick, in 1 inch squares). make sure they are all the same thickness and size too or they will get done at different times.
here is a little trick of the trade so you can take your time cutting your apples.
put a lemon in the microwave for 15 seconds, roll it firmly between your hands, cut it in half and squeeze the juice onto your apple slices. it will keep them from turning brown. just rinse them with water before you put them into the pie and they will look and taste perfect. this also works great for potatoes.
walt