What type of apple would you suggest.......?

Question

for me to use in pies?

Answer 1

I think I would use Granny Smith. That is what I use.

But here is a list of different kinds so you can choose for yourself:

Granny Smith
Green, extremely tart, crisp, juicy and versatile, they’re available year-round. Grannies are a favorite of Washington state pie-bakers. They’re also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.

Jonagold
This juicy, orange-tinted apple has a tangy-sweet flavor. It’s excellent for fresh eating, cooking and makes a great pie. Washington’s warm dry summer and cool fall ensure that the delicate flavor develops fully for September harvest. Produce sellers stock Washington Jonagolds from September through April.

Crisps Pink
Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink is the last apple harvested in Washington state in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August.

Brauburn
This apple’s rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Braeburns are great for snacking and baking. Washington growers harvest the variety in September and early October. Consumers can purchase Washington Braeburns from October through July.

Here's a good recipe if you don't alrady have one:

SUGAR KISSED APPLE PIE

Sugar-Kissed Apple Pie
Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/2 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons butter or margarine, if desired
Topping
1 tablespoon water
1 tablespoon sugar
1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.
3. On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix 1/2 cup sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
5. Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.
6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

Hope you enjoy your pies!!

nfd♥

Answer 2

Hello:

Granny Smith apples are green and tart,but they make WONDERFUL pies,yummy! ;-) I have tried other apples in the past,but NOTHING compares to using Granny Smith apples when you want a really good,comforting apple pie! ;-)

Answer 3

I use a combo of Granny Smiths and Fujis. They both keep their shape well, and the sweetness of the Fuji's balances out the sourness of the Granny Smiths.

Answer 4

Granny Smith is crisp, tart, and juicey. My fav in pies.

Answer 5

granny smith apples

Answer 6

Pippin's are also supposed to be good. (I usually use Granny Smith's as well.)

Answer 7

Red Delicious...
make sure they are ripe

Answer 8

Mutsu's are really good

Answer 9

I think I would use Granny Smith. That is what I use.

But here is a list of different kinds so you can choose for yourself:

Granny Smith
Green, extremely tart, crisp, juicy and versatile, they’re available year-round. Grannies are a favorite of Washington state pie-bakers. They’re also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.

Jonagold
This juicy, orange-tinted apple has a tangy-sweet flavor. It’s excellent for fresh eating, cooking and makes a great pie. Washington’s warm dry summer and cool fall ensure that the delicate flavor develops fully for September harvest. Produce sellers stock Washington Jonagolds from September through April.

Crisps Pink
Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink is the last apple harvested in Washington state in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August.

Brauburn
This apple’s rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Braeburns are great for snacking and baking. Washington growers harvest the variety in September and early October. Consumers can purchase Washington Braeburns from October through July.

Here's a good recipe if you don't alrady have one:

SUGAR KISSED APPLE PIE

Sugar-Kissed Apple Pie
Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/2 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons butter or margarine, if desired
Topping
1 tablespoon water
1 tablespoon sugar
1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.
3. On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix 1/2 cup sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
5. Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.
6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

Hope you enjoy your pies!!