What Apples for Apple Pie
I'm going to try the vodka crust and attempt to make my husband another pie. Last time I forgot the sugar. Those who said it wouldn't matter were correct. However, I wanted to use an elegant mix of apples and that was a bust. One kind was really mealy, but it was just whatever we had at our local excuse for a grocery store. I know granny smiths -- what else? I'm going to Tulsa tomorrow (known fondly in the hinterlands as OZ) and will have access to really good apples. How many pounds of apples and what kind do you put into your pie?
OK. please help me with your best recipe. Darling likes his pies fruity and not particularly sweet.
I like to use a mix of Granny Smith for flavor and Golden Delicious for texture (they hold their shape when cooked.) Braeburns make a really good pie too.
I don't know about you but I toss the apples in a mix of a little cornstarch with a spoonful of sugar and mabe a pinch of cinnamon.
How about a mix of apples and bosc pears? The sweetness of pears means you can get away with less added sugar.
I always use Granny Smith, which I think you should stick with if Darling does not like sweet. I like Granny Smith because they temper the inherent sweetness of 90% of all Apple Pie recipes.
I use a mix of fujis and braeburns. One thing I do is cut the apples into little tiny pieces and I don't know if that's what does it, but the apples stay nice and crunchy. I loathe huge, soggy slices of apple in pies and this mix has always worked well for me.
I've used the following baking or AP apples for pies, tarts and coffee cakes with good results: Braeburn, Empire, Fuji (may be too sweet for you), Granny Smith, Golden Delicious, Honey Crisp, Stayman, Winesap or York (or some combination).
I generally buy six to eight apples, depending on the apples' size, if I'm planning to make one 9-inch pie.
Arkansas Black and Mutsu. Very good apple flavor firm texture and from Mutsu, sweet and cooks creamy.