Introduction
Apple pie is a classic dessert that is enjoyed by many. But not all apples are created equal when it comes to making the perfect apple pie. Different types of apples have different flavors and textures, so it’s important to choose the right type of apple for your pie. In this article, we’ll discuss which apples are best for apple pie, so you can make the perfect pie every time. We’ll also provide some tips on how to choose the best apples for your pie and how to prepare them for baking. So, let’s get started!
Which Apples Are Best for Apple Pie?
When it comes to making the perfect apple pie, the type of apple you use is key. Different apples have different levels of sweetness, tartness, and texture, so it’s important to choose the right one for the job. Here’s a guide to the best apples for apple pie.
Granny Smith Apples
Granny Smith apples are tart and firm, making them a great choice for apple pie. They hold their shape well during baking, so you won’t end up with a mushy filling. Plus, their tartness helps to balance out the sweetness of the other ingredients.
Honeycrisp Apples
Honeycrisp apples are sweet and juicy, making them a great choice for apple pie. They’re also firm enough to hold their shape during baking, so you won’t end up with a soggy filling. Plus, their sweetness helps to balance out the tartness of the other ingredients.
Braeburn Apples
Braeburn apples are sweet and tart, making them a great choice for apple pie. They’re also firm enough to hold their shape during baking, so you won’t end up with a soggy filling. Plus, their sweetness and tartness help to balance out the other ingredients.
Jonagold Apples
Jonagold apples are sweet and tart, making them a great choice for apple pie. They’re also firm enough to hold their shape during baking, so you won’t end up with a soggy filling. Plus, their sweetness and tartness help to balance out the other ingredients.
Conclusion
When it comes to making the perfect apple pie, the type of apple you use is key. Granny Smith, Honeycrisp, Braeburn, and Jonagold apples are all great choices for apple pie. They’re tart and sweet, and they hold their shape during baking, so you won’t end up with a soggy filling. So the next time you’re making an apple pie, be sure to choose one of these varieties for the best results.
When it comes to fall, we all love to fill up our homes with the deliciousness of baked apple goodies. From pies to turnovers to baked apple crisps, there’s a lot to bake up using seasonal apples. But with all the varieties of apples, it’s tough to know which one to use for baking. Below you’ll find a helpful guide on five varieties of apple that is best to use to bake a killer apple pie. You’ll also find some helpful tips on shopping for apples at the market and the best way to store them once you get home.
Read on, and for more healthy eating tips check out Major Effects Bananas Have on Your Health, Says Dietitian.
Apple Nutrition
Although the nutrition of apples can be slightly different based on variety, on average one medium (3-inch) apple provides about 95 calories, 25 grams of carbs, and 4 grams of fiber, and is a good source of the antioxidant vitamin C, providing 14% of the recommended daily amount. Apples also contain the phytonutrients called phloridzin and quercetin, which have been linked to helping fight heart disease and some forms of cancer. There is also the antioxidant beta-carotene in the peel.
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Storing and Shopping for Apples
Choose apples that are firm and shiny with no bruises or dents. Bruised apples emit ethylene gas, which promotes ripening and can cause spoilage of foods around them (so be careful when storing them with bananas and avocado). Avoid buying overripe apples, as they can taste mealy.
Store apples in a cool, dry place or in a paper bag in the refrigerator for up to one month.
Which Apples Should You Use for Baking?
The best apples to make your pie from are apples that keep their structure and don’t turn to mush when baked. Here are five varieties to choose from when baking up your pie:
This tart apple is a longtime favorite to use for pies because they are very firm and don’t end up mushy when baked. Because they are tart, you may want to combine them in your pie with a different variety of apples to balance the flavor. This variety is available all year round.
This sweeter variety stays pretty firm during baking and combines well with Granny Smith apple for your pies. Get them while you can for a few months only in the fall.
This spherical-shaped apple has a rich red skin. Although it has a nice texture for baking, it’s a bit bland in the flavor department. Mix with a more flavorful variety for the best results in your pie.
This yellow-skinned variety is available at the market most of the year. The flavor is sweet and tart and a good choice for apple pie—especially if you’re looking to use only one variety of apples.
These classic apples have red skin and a tart-tangy flavor. They’re a cross between Golden Delicious and Jonathan Apples and have a firm texture. Look for them at your local Farmer’s Market because they’re harder to find at your local supermarket. So whether you’re baking apple pie for the first time or are a seasoned pro, taking time to find the apples that are going to be best for your individual needs will be totally worth it.
Toby Amidor, MS, RD, CDN