What are the best apples to use for apple pie or apple crisp?

The best apples for baking apple crisp, pie, and so on are Granny Smith, Honeycrisp, Braeburn, Pink Lady, and Golden Delicious. Granny Smith and Braeburn are my favorites because I like a crisp, tart apple. Serve warm but not hot.

What apples work best for apple crisp?

The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps. Golden Delicious is another great choice for a crisp. You can use just one variety or, for added depth of flavor, use an assortment of varieties when baking your apple crisp.

What kind of apples make the best apple pie?

What apples should not be used for apple pie?

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Are apple crisp apples good for pies?

Crispin Apples

These firm-fleshed apples, also known as Mutsu apples, have a pleasant tartness that's ideal for balancing out the added sugar in sweet baking recipes. They're best for pie, as they retain their shape quite well in the oven.

How to Choose the Best Apples For Apple Pie

Is Honeycrisp apple good for pies?

The best apples for pie are firm varieties that hold up to baking and don't lose their shape; Honeycrisps, Braeburns, and Golden Delicious all work well and are readily available.

Which apple is best for baking?

Which apples bake best? For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

What is the secret to making an apple pie?

How do you keep the bottom crust of apple pie from getting soggy?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Is Gala apples good for apple pie?

Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie. As with Golden Delicious apples, bakers sometimes reduce the sugar in their recipes due to this variety's extra-sweet flavor.

What kind of apples does Martha Stewart use for apple pie?

Martha Stewart's Old-Fashioned Double-Crust Apple Pie

Cortland or McIntosh apples, Granny Smiths or Macouns—the most important thing to remember when baking this pie is to use tart, crisp, fresh apples and lots of them.

Is Honeycrisp a good apple for baking?

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

Why is my apple crisp topping not crispy?

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

What is the sweetest and most crisp apple?

Fuji: Fuji is the sweetest apple variety that Stemilt grows. Each crisp bite will remind you of the sweet taste of apple juice due to its naturally high sugar levels! Fuji apples are ideal for fresh applications like snacking, juicing, or freezing.

What is the secret to a good pie crust?

Start with chilled ingredients

Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to make the dough.

Is it better to use milk or water in pie crust?

The more fat you've got in your crust, the better it will taste and the better its texture. We use European-style cultured butter with a butterfat content of at least 83 percent. We also use whole milk instead of water—another way to inject more fat into the crust, and a key ingredient for getting it super flaky.

How do you get a crispy crust on the bottom of a pie?

Brush Your Pie in Egg Wash. Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

Should apples be precooked for apple pie?

Just remember, the secret to a great apple pie filling is to precook the apples. This will ensure perfect consistency and balanced sweetness. You'll also avoid that gap between the crust and the filling.

Why did my apples turn mushy in my pie?

Pectin is the biological glue that holds together plant cells, giving fruits and vegetables their shape and structure. When apples are cooked, this pectin breaks down, and the apples turn mushy.

What to soak apples in before baking?

What are the hardest crispiest apples?

Some may attest that Honeycrisp and Pink Lady® are the crunchiest, while others would shake their heads pointing to Cosmic Crisp® and SweeTango.

Which apple is most tastiest?

But which apples are the best-tasting apples? Some of the best-tasting apple varieties are Honeycrisp, Pink Lady, Fuji, Ambrosia, and Cox's Orange Pippin. These varieties are most flavorful when picked at peak ripeness and eaten within a few months of harvest.

What is the best dessert apple?

Are Pink Lady apples good for baking pies?

Pink Lady apples! This delicious variety of apples is great for baking and deliver just the right amount of tart and sweet flavors that make apple America's favorite pie.

Are Granny Smith apples good for apple pie?

Granny Smith Apples

This ubiquitous green variety is one of the most tart apples and a favorite apple among professional bakers. It boasts a bright, citrus-like aroma, with substantial acidity that complements the added sugar in pie recipes. The flesh is firm and crunchy and holds up well under long bake times.