What kind of apples do you use for a delicious apple pie?

What other ingredients for filling?

I have the pie crusts ordered.

by Anonymous

reply 46

October 22, 2022 5:30 AM

Buy a mix of something tart (I use Granny Smith) and something sweet (usually Pink Lady) and mix the two.

You want a firm apple so the filling doesn't turn to mush.

by Anonymous

reply 2

October 18, 2022 4:55 AM

I have heard you should mix a sweet apple with a sour apple. But maybe Pioneer Woman knows better!

Offsite Link

by Anonymous

reply 3

October 18, 2022 4:55 AM

Combo of braeburn and granny smith.

by Anonymous

reply 4

October 18, 2022 4:56 AM

Yes, OP, you need apples to make a good apple pie.

by Anonymous

reply 5

October 18, 2022 7:07 AM

OP, John Kanell of 'Preppy Kitchen' on You Tube has just done an apple pie. Filling is easy. Good Luck.

by Anonymous

reply 6

October 18, 2022 7:34 AM

R6 I love him! He’s so enthusiastic and his recipes are delicious! Here’s a yummy looking pie video:

Offsite Link

by Anonymous

reply 8

October 18, 2022 5:57 PM

I always mix granny smiths with Fuji or gala. The latter two apples are sweet and make a good combination with the green, granny Smith apple.

by Anonymous

reply 9

October 18, 2022 6:08 PM

My Dad grows Bramleys in his garden, so I just use them. Are you really not making your own pastry, OP? It tastes so much better homemade!

by Anonymous

reply 10

October 18, 2022 6:14 PM

Cortlands,perfect ixm of sweet and tangy

by Anonymous

reply 11

October 18, 2022 6:19 PM

Mackintosh a Baking apple stays firm when baked. An older variety your grandparents used.

by Anonymous

reply 13

October 18, 2022 6:37 PM

I bet you mixing Granny Smith with honey crisp would make a good pie!

by Anonymous

reply 15

October 18, 2022 6:58 PM

I've used Macintosh for 55 years. never had a complaint.

by Anonymous

reply 16

October 18, 2022 7:01 PM

Granny Smith's pussy stinks.

by Anonymous

reply 17

October 18, 2022 7:07 PM

Newtown Pippin or Granny Smith. Some people say to add to the apples a few slices from a quince as well; but I've never tried that.

by Anonymous

reply 18

October 18, 2022 7:26 PM

My mother and my grandmother and my aunts used Macintosh apples. I prefer to mix Macintosh with Granny Smith apples. If I don't find Macintosh, I mix Granny Smith and Rome. I buy local apples generally but this year's apple harvest is disappointing due to the intense heat and dryness of the summer. Happy baking with your apples! Try some baked apples or a Jewish Apple cake to take advantage of the season!

by Anonymous

reply 20

October 18, 2022 7:48 PM

America's Test Kitchen recommends the Granny Smith/MacIntosh mixture. Granny smith for the firm, tart and structure, MacIntosh for the sweet and soft.

by Anonymous

reply 21

October 18, 2022 8:08 PM

R8, who is that gay man baking pies?

by Anonymous

reply 24

October 18, 2022 9:13 PM

^ he's very sweet. Very OTT but kind. Has a husband and twins. Good baker!

by Anonymous

reply 25

October 18, 2022 9:26 PM

My mom has taken to using Crispin (aka Mutsu). They're huge, slightly tart and retain some firmness after baking, which I like.

by Anonymous

reply 27

October 18, 2022 10:49 PM

Pears are DELICIOUS this year.

by Anonymous

reply 28

October 18, 2022 10:57 PM

R28, speaking of pears, here's a pear recipe that always get raves! People will think you're a pro.

Offsite Link

by Anonymous

reply 29

October 18, 2022 11:02 PM

The local pears are smaller than usual but seem to have a high sugar content and more flavor.

by Anonymous

reply 30

October 18, 2022 11:06 PM

I love combining apples with some pear (probably 2/3s apples to 1/3 pears).

Usually like granny smith but if I have a chance to go to one of our local orchards, I will use Gravenstein. They are not well known because they don't transport well, but they are very popular in my area because there are so many orchards with this varietal.

by Anonymous

reply 31

October 18, 2022 11:08 PM

This recipe for Appledoodle bars looks yummy.

Offsite Link

by Anonymous

reply 32

October 18, 2022 11:22 PM

Julia Child gave the advice somewhere that American apples are so terrible you must use a mixture of as many as you can, including tart and sweet. The varying flavors will create a more interesting appleness. Selection of apples has gotten better, but I always follow her advice. My apple pies convinced a friend who is a chef to do the same.

by Anonymous

reply 33

October 18, 2022 11:23 PM

Julia Child obviously never tasted fresh apples from Sonoma County.

I get really irritated when anyone, no matter how famous they are, acts like they know everything about everything. I don't care that it's Julia Friggin' Child. Insufferable cunt.

by Anonymous

reply 34

October 18, 2022 11:32 PM

Julia Child was from Pasadena, i.e. not fresh grown apple country.

by Anonymous

reply 35

October 18, 2022 11:59 PM

I think I am going to make his apple tart.

I have honeycrisp apples. They are not sweet, but firm. I have pre made crust in my freezer and I think hitting it with cinnamon sugar is a good thing.

The peppy kitchen one

Any advice?

by Anonymous

reply 37

October 19, 2022 1:59 AM

Comstock canned apple pie filling is fine.

by Anonymous

reply 38

October 19, 2022 2:06 AM

Ina Garten's easy apple tarts using store-bought puff pastry is my go-to apple dessert. I use either Honeycrisp or Granny Smith apples, and I use either Pepperidge Farms puff pasty or Trader Joe's all-butter puff. I thin out the apricot jam with water instead of Calvados. These apple tarts are delicious served with cranberry sauce that everyone has on hand during Thanksgiving.

Offsite Link

by Anonymous

reply 39

October 19, 2022 2:23 AM

Apple cake is where it’s at! I have made this recipe before and it is delicious! Instead of the caramel drizzle you can make a brown butter maple buttercream frosting.

Offsite Link

by Anonymous

reply 40

October 19, 2022 2:28 AM

When I was growing up, my grandmother's next door neighbor was the neighborhood pie baker. She was from a small northern town in the midwest, and she swore Northern Spies were the only apples to use for apple pie. She was also a true believer in things that were seasonal. Northern Spies were not available except for a few months in the late fall. They're very hard to find unless you live in the Northern Midwest, or Northeast.

by Anonymous

reply 41

October 19, 2022 2:51 AM

My French-Canadian grandmother made amazing apple pies. She said to use three different kinds, whatever is available, to make a mixture of sweet and tart. She used McIntosh quite a bit.

In her pies (and I am guessing this is French influence but I really have no clue on that) the apples were peeled and sliced very very thin and uniformly. She would make a neat, spiral layer of apples in the pie plate then put tiny, and I do mean tiny, dabs of butter across the layer then lightly sprinkle cinnamon and sugar.

Put another layer of apples on, squish it down to keep it compacted, then repeat with the butter and cinnamon/sugar. Once you fill the pie plate, squeeze about half a lemon over the whole thing, place the top crust on, and bake.

SO good. I don't really care for the types with chunky apples. I am sure they are delicious but they don't seem like "real" apple pie to me.

by Anonymous

reply 43

October 22, 2022 2:35 AM

Op here, I just made this apple tart from preppy kitchen. Oh my, it is delicious, and surprisingly easy.

I used frozen pie crust.

Honeycrisp apples.

Fig preserve, instead of apricot.

by Anonymous

reply 44

October 22, 2022 2:46 AM

I dislike cubed apple chunks in my apple pie. I prefer thin slices.

by Anonymous

reply 45

October 22, 2022 2:46 AM

The pears *are* delicious this year, R28. I thought maybe I'd just gotten lucky but I think the ones I've had this year are the best I've ever had. Smaller than usual, too, as another poster said. I'm in Ontario eating local pears fwiw.

by Anonymous

reply 46

October 22, 2022 5:30 AM