what is the best apple for baking pies?
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['Granny Smith. The Granny Smith apple is my go-to apple for any baked or cooked recipe. ... ', 'Jonathan or Jonagold. These apples are very similar in flavor and how they behave when baked. ... ', "Cortland. Don't push this small apple to the side. ... ", 'Braeburn. ... ', 'Honeycrisp.']
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You can use any type of apples you like. Fall is a great time to go apple picking and get super fresh ones for a homemade pie like this. We use gala apples in this recipe, and I think they cook really well and have great flavor. Some people prefer Granny Smith apples for their firmness and tart flavor.
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The key to a great apple cake is to use a diverse variety of apples for a mix of textures and flavors: sweet, tart, crisp, and soft. To get the best bang for your apple cake buck, try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a sweeter experience, go with Gala or Fuji.
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WATCH: Buxton Hall Ultimate Apple Pie If the recipe calls for 6 cups of sliced apples, you'll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples.
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Since you'll be cooking your apples down, your best apple picks for applesauce are softer varieties like Golden Delicious and Fuji. McIntosh has a tender flesh that easily breaks down when cooked, making it a great choice for sauce.
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For a basic applesauce, use McIntosh and Golden Delicious apples. Golden Delicious is a softer apple variety, so it cooks down easily and provides a great foundation for your applesauce. McIntosh apples are fresh and crisp, but soften easily, making them a stellar choice for pies and sauces.
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Firm-textured and sweet-tart, the Empire is a fine all-purpose apple good for juice, sauce, pies, baking, salads, eating fresh, and drying. Firm, crisp, and juicy, Fuji apples are among the most popular apples for eating fresh, but they're also great for baking, as they hold their shape when they cook.
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An apple pie is a pie in which the principal filling ingredient is apple, originated in England. It is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese.
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What apples are best for apple butter? For apple butter, we like to use Mcintosh, Red Delicious or Gala because they are easy to find in our stores. Although Granny Smith are great for baking, they are not recommended for apple butter. Also, some apples are sweeter than others.
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The best apple for stuffing is a crisp, sweet-tart variety like a Pink Lady or Piñata®. Both of these varieties make a great addition to savory stuffing with their firm texture and sweet/tart flavor.
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Our Favorite Apple Pie is the perfect combination of an all-butter flaky crust and tender, toothsome apples. Honeycrisp and Braeburn apples won our taste test for best-in-pie, since they have a just-right balance of sweet and tart flavor and hold their shape nicely as they bake.
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You'll want to use Granny Smith apples for their tart flavor, which will balance the sweetness of the pastry. Piñata® apples by Stemilt are a great choice for a sweet-tart and slightly tropical mix, while Golden Delicious appeals to an even sweeter strudel.
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Granny Smith apples are a great go-to for muffins, as they bring a tart taste to balance out the sweetness found in most morning muffins. Another favorite is Piñata® Apples by Stemilt, for their sweet, yet tart flavor with a tropical twist.
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Apples that are more soft won't do as well when cooked,” she says. “You want a large, firm, crisp apple for baking,” like Crispin, Fuji, Braeburn, Cameo, Red Delicious, and Ralls Janet that go well in pies, in baking, or apple sauce, Brannen says. And as for salads, Brannen recommends fresh Cripps Pink and Honey Crisp.
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Best Apples for Applesauce. For a basic applesauce, use McIntosh and Golden Delicious apples. ... McIntosh apples are fresh and crisp, but soften easily, making them a stellar choice for pies and sauces. For a fresh combination, try a mix of McIntosh, Honeycrisp, Granny Smith, Fuji, and Jonagold apples.
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Apple Pie: Per serving: 345 calories; 10 g fat (4 g sat); 5 g fiber; 62 g carbohydrates; 4 g protein; 33 g sugars; 17 g added sugars;147 mg sodium; 213 mg potassium.
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For whatever reason, Granny Smith apples have long been considered the favorite for apple pies. This is likely because they are extremely firm, and do not mush under almost any amount of cooking.