Taste: Very similar to Cortland classic apple taste.Texture: Extremely soft slices turned to chunky applesauce as soon as I touched them.Taste: Sweet, mildly "apple-y." Not much nuance.Texture: Medium firm slices were distinct, yet soft.Taste: Mild, unassuming, not overly sweet.Texture: Very firm, with pleasant bite and little loss of structural integrity.Taste: Distinct apple flavor nice balance of sweetness and tang.Texture: very soft bordering on unpleasantly mushy.Let's sum up the results of our best pie apples test. I had no idea there'd be such significant differences in both texture and flavor.įor example, Russets and Macs are sweetened with the same amount of sugar, bake at the same temperature, for the same amount of time - and offer WAY different results. Then I bake them in a preheated 425☏ oven for 20 minutes, lower the oven temperature to 375☏, and continue to bake the apples until they're bubbly, about 40 minutes. To mimic apple pie (sans crust), I pile sliced apples high in the pan. The resulting pies are totally delicious - but between crust and streusel topping, the apples get lost.įor test #2, I smarten up, simply baking apples sweetened with a bit of sugar. The first thing I try is making apple mini pies in our pie and burger bun pan. Which simply means you can have fun doing this same test at home with your own favorites. Limited time, limited resources - and a pan with space for just six pies, so I'm sure I've left out a lot of worthy contenders. OK, I can hear voices ringing from across the land: why don't you test Fuji? Gala? Honey Crisp? Ginger Gold - a Golden Delicious cross with Albemarle Pippin - is another variety that's often available in fall, and a worthy representative of the Delicious family. They're like dandelions: if Granny Smiths weren't so pervasive, we'd love them! I also add Granny Smith because, if there's one ubiquitous, year-round apple, Granny Smith is it. I decide to put two of my favorites, Golden Russet and Northern Spy, up against a couple of classic pie apples: McIntosh and Cortland. ![]() We'll put six different apples to the test. Let's see how to choose ahead of time which of the many apples out there are best for pie. But when you bake them into a pie, they can become mushy and lose some of their sweetness. Red and Golden Delicious, for instance, are reliably crisp, sweet eating apples. But what about the best pie apples? They're not necessarily the same. ![]() You've probably identified your favorite eating apple. Northern Spy is a classic pie apple, popular in New England and New York since the early 1800s.Īnd I'll confess ahead of time that my favorite apple is any of the brown-green russets - Golden Russet, Roxbury Russet, et al. ![]() You may be tempted to make your pie from one of the six apple varieties that dominate the domestic market year-round: Red Delicious, Golden Delicious, Gala, Fuji, Granny Smith, and McIntosh.īut when fall rolls around, farmers' markets and orchard farm stands offer an abundance of choices. With apple-picking season hard upon us, it's time to dust off your favorite apple pie recipe, sharpen your crust-rolling skills, and get ready to enjoy fall's favorite dessert: apple pie.
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