What are the best apples to make apple pie with?

Answer 1

Rome, Granny Smith, or Cortland
Macoun, Jonagold, or empire.

Autumn Harvest PieIngredients
Makes one 12-inch pie

7 baking apples, such as, Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick
7 Bosc pears, peeled, cored, and sliced 1/2 inch thick
4 tablespoons all-purpose flour
1 1/3 cups sugar, plus more for sprinkling
1/2 teaspoon freshly ground nutmeg
Juice and zest of 1 lemon
3 cups (12 ounces) fresh cranberries
Pate Brisee (Pie Dough)
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons heavy cream
Sugar for sprinkling

Directions
Preheat oven to 400 degrees.
Line a baking sheet with a Silpat baking mat or parchment paper; set aside.
Combine apples and pears in a large mixing bowl.
Add flour, sugar, nutmeg, lemon juice, and zest, and mix.
Add cranberries, and toss gently.
Set aside.
On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8 inch thick.
Line a 12-inch pie dish with the dough.
Transfer apple and pear mixture into pastry-lined pan.
Dot the top with butter.
Fold and overlap the pastry over the fruit.
Brush pastry with cream.
Sprinkle sugar lightly and evenly over the top of pie.
Transfer to prepared baking sheet.
Bake for 20 minutes.
Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more.

Hope this helps. enjoy.

Answer 2

Hello....
I am sure that you will be confused after you read all the choices you have.....I have made apple pie with different varieties over the years, but I am making the best apple pie with Granny Smiths.
Several reasons...
first they don't turn brown
second they are tart
third they retain the shape.
For a 9 inch pie plate I use 8 medium apples, a teaspoon cinnamon, a 1/2 teaspoon ground ginger, some splenda.
I have never used any flour, as some suggest.
Before you put the top on, dot about 3 tablespoon butter over your apples.
Then I use just 1 egg yolk, mixed with 1 tablespoon of water and brush that over the top crust, and sprinkle this with some more splenda.
Bake at 350 in the middle of the oven until brown.
This makes a yummy pie.
I hope this helps.
Bon appetite

Answer 3

I prefer Granny Smith for a tarter pie and apples that can withstand the baking without turning to mush. Also, with the G. Smiths, you can better control the sweetness level. And cheddar, provolone taste better on top of a slice of fresh out of the oven applie pie made with G. Smiths.

Answer 4

Granny Smith, they are green and they are tart -n- juicy and make the absolute best Apple Pie! Sprinkle Cinnamon and sugar on top of the crust for a sweet shiny top to your crust!

Answer 5

Apple Cobbler--It has everything that's in a pie plus brown sugar.

Answer 6

okay, this might not help much...but....

okay, first off.....DO NOT GET APPLES THAT TURN TO "MUSH" IN THE OVEN WHEN THE PIE IS COOKING! i would do a sweet and tart mixture of apples into your pie...the sweet and tart ones that you pick are up to you...i would suggest you go to an apple orchard and ask people there which ones they think are best. and which ever apples that people mention the most, i would go with those.

good luck with the apples hun!
~bethany~

Answer 7

If I only have one type to bake with it's McIntosh. If I've just been to the farm market, I prefer to use a combination so some are softer and some are firmer, like Cortland with McIntosh or Empire or Fugi, then golden delicious that are softer and fill in the sauce of the filling. Galas work instead of golden delicious if that's what I have. In effect, I use one type that's intended for sauce and one that's intended for pies.

Answer 8

Granny smith green apples are the best.

Answer 9

I only use Mc Intosh apples when I bake. They make the best pie, cobbler, crisp. Yummy!

Answer 10

Granny Smith's and Cinnamon