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Do Chowhounds like to mix apples?

b
brendastarlet Oct 24, 2007 03:45 PM

I was shopping for apples to make apple crisp, and asked a farmer at my farmer's market what he used. He said he just picks up any apples he has handy and slices them together. So I bought a mixed bag of Empires and Macs. Wow, did that make a nice apple crisp -- did not add any sugar, and it came out not too sweet, the way I like it. (You can always sweeten it up with ice cream or maple syrup.)

What apples do you like to mix in your crisps and pies? Any suggestions?

  1. mrsbuffer Oct 24, 2007 03:46 PM

    When I make apple pie I mix macs and granny smiths, so that the sweetness of one balances the tartness of the other.

    1. sweeterpea Oct 24, 2007 08:31 PM

      For pies, I mix Granny Smiths and Golden Delicious.

      1. Gio Oct 24, 2007 08:37 PM

        Cortland, Macintosh and a smidge of Granny Smith. That's my usual mix of apples for whatever I'm making at the moment. Never the same ratio... just whatever I have on hand.

        1. c
          chowmel Oct 24, 2007 08:40 PM

          I buy apples for my winter pies from an orchard that carries 85 varieties. Last weekend I picked up Rhode island Greening, Baldwin, Hubbardston Nonesuch, Pomme Grise, and Wolf River. Also some Macs and Macouns for eating out of hand. I'll make another trip in a couple weeks and hope to get Winesap, Northern Spy, Roxbury Russet, more Greenings and Baldwins. They have so many, it's hard to choose !

          But before I started buying my apples there, I found that any combination of whatever is available in the store gives a tastier pie than apples of one type. Granny Smiths which are tart and firm are good to combine with macs or golden delicious which are sweeter and breakdown more.

          3 Replies
          1. re: chowmel
            b
            bigjimbray Oct 24, 2007 09:33 PM

            Since I have a highschool buddy that grows fuji`s, I like to mix fuji`s with golden delicious, and granny smiths. and I like fuji`s in anyway by themselves, I have made
            applesauce with them and it turned out great. I just have`nt tried making applebutter
            yet.

            1. re: bigjimbray
              b
              brendastarlet Oct 26, 2007 05:23 PM

              I find that Fujis stay firm too long for an apple crisp (I tried baking one for an hour and they hadn't softened up and I was afraid the topping would burn.) I am definitely trying Granny Smiths with my other apples.

              1. re: brendastarlet
                lynnlato Oct 26, 2007 05:47 PM

                Fuji's are my favorite apple. I like that they are firmer than the others. I prefer a little crunch in my crisp as well. They are less likely to get that nasty gritty texture like other apples. They are great in green salads too.

          2. s
            sueatmo Oct 27, 2007 10:19 AM

            On a slightly different note, I like to mix apple varieties, and even pears, when I make Waldorf salad. I think 2 different varieties looks appetizing, esp. if you use a green variety or a pear. I love Waldorf! I like to top it with a little grated cheese, as well. Also a little nutmeg on the apples.

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