what apples are best for an apple pie?

Question

I think granny smith are too tart, want favorful but not sour
any other suggestions

Answer 1

The best apple for making a pie, or any sort of baked apple dish, is not necessarily the type that is best for eating out of hand for several reasons. When you choose an eating apple, the primary consideration is flavor, but even though flavor is reasonably important to the apple destined to go into a pie, the most important thing is texture. A pie apple must keep its shape during baking so that you have something to bite into and don't end up with apple sauce pie. The best apples for pies include Jonathan, Jonagold, Winesap, Pippin, and the classic Granny Smith. All, excluding the fairly tart Granny Smith, have a moderate level of tartness, which will be tempered by the sugar in your pie. If you want sweeter apples, Fuji, Pink Lady, Suncrisp, Rome Beauty, and Empire will work well, too. You will probably want to avoid Red Delicious apples, which are popular for eating, but won't hold their shape in the oven, turning watery and mealy instead.

If all else fails, it is a good idea to go for a mixture of apples, not only because you won't have to remember to look for one particular type, but to give the pie a well-rounded flavor.

Answer 2

I find I like the taste of mixing several different kinds of apples, that is sweet and tart types in a pie . Once i have them all cleaned and thinly sliced in the base of the pie I add dots of butter, sugar, Cinnamon, a dash of nutmeg or to taste and just pile everything up high and then add second crust. I love the thick and high apple pies so. . . If you aren't sure of how the different apples will taste together mix them first in a big bowl and then add butter, sugars, white and/or light brown Cinnamon, and a dash of nutmeg and mix it all up. Then take a taste you can add more of anything you think it needs, I've even put in a dash of allspice. hat's the one thing with apple pie there are so many wonderful ways to fix it according to your own personal taste! Find the apples you like together all sweet, all tart or a combination there of and add in your favorite spices, cinnamon, nutmeg, all spice maybe a dash of cloves. This is the greatest pie to play with and create your own "signature" pie. Just remember to write down what you used so you can recreate it. I can advise this because I forgot to do it a couple of times when I had a pie turn out fabulous & everyone wanted the receipe. . . oops!! HAve fun with your pie.

Answer 3

I like to use a mixture. Of course I usually make 3 or 4 pies. I mix Red Delicious, Granny Smith, Rome, Macintosh, Jonathon and Champagne. I've only found Champagne in New Mexico. This gives a nice blend of flavors, tartness, sweetness, and textures.

Answer 4

Granny Smith : Dark Green, Firm Flesh when cooked and a tart flavour suitable for cooking.

Try Fuji's for something different

Answer 5

Granny Smith seem like the only kind that would taste good in a pie. However, the best tasting apple, in my opinion, is Gala. Perhaps you could try them :]

Answer 6

You actually want the tartest apples you can find. Grannysmiths are very good, but northern spys are best. Ask any Yankee and he'll tell ya: "Spys is for pies!" Yes, you gotta use a bit more sugar, but real apple pie buffs always prefer the tartest apples that can be had. Properly prepared, even Spys made into pies are not sour - if your pies are sour, you've done something wrong.

Answer 7

I always use granny smiths, they turn out great I've also tryed mactinosh but i prefer the good ole grannys. Gl to ya

Answer 8

Granny green

Answer 9

a apple variety called PINK LADIES....across between tart and sweet apple varieties therein a new variety.....found in California.... don't know about the rest of the country...go to your produce manager and try to order some. it makes a superior pie...i tried several varieties for pie making and i found this one...

Answer 10

Braeburn