Do Chowhounds like to mix apples?
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?
When I make apple pie I mix macs and granny smiths, so that the sweetness of one balances the tartness of the other.
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.
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.
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.