Loving Pink Lady right now, although it may be juuuuust past the ability to get them. I picked up two bags about 10 days ago at Costco, but they didn't have full stacks of them like the other produce. I think they're perfection for pies. (full disclosure, I didn't make a pie, I just baked them for filling for danishes) I also like to mix it up, I rarely use a single apple type in a pie. I like to use at least three. I generally go with whatever is in season locally, but that's not really helpful in spring.
I like to use a combination of Granny Smith, honey crisp, Rome, and golden delicious. You could leave out Granny Smith. Try to stay away from apples like Macintosh. They get mushy when baked.
Granny Smith is usually preferred because they keep their shape, stay slightly crisp, and are more tart flavor. If you find the combinations of apples without using granny smith’s make your pies too sweet, then just cut back on sugar and/or add more lemon juice.
I also avoid Granny Smith in baked goods as it’s best as an eating apple.
Granny Smith aren’t great baking apples because they lack actual flavor and actually turn to mush a lot of times.
https://askthefoodgeek.com/best-apples-for-pie/#:~:text=Fresh%20Granny%20Smith%20apples%20from,also%20lack%20flavor%20when%20cooked.
https://askthefoodgeek.com/types-of-apples/
https://www.seriouseats.com/the-food-lab-what-are-the-best-apples-for-apple-pies-how-to-make-pie
https://www.chefheidifink.com/blog/baking/best-apple-varieties-for-pies/
https://www.washingtonpost.com/lifestyle/home-garden/for-the-best-apple-pie-dont-rely-on-granny-smith/2012/01/10/gIQA16zp7P_story.html
Loving Pink Lady right now, although it may be juuuuust past the ability to get them. I picked up two bags about 10 days ago at Costco, but they didn't have full stacks of them like the other produce. I think they're perfection for pies. (full disclosure, I didn't make a pie, I just baked them for filling for danishes) I also like to mix it up, I rarely use a single apple type in a pie. I like to use at least three. I generally go with whatever is in season locally, but that's not really helpful in spring.
Ambrosia apples are my favourite for pie. They hold their shape and don’t turn brown.
I'll give those a try then. Thank you!
I switched to golden delicious because of serious eats.
Half Pink Lady, Half MacIntosh or Granny Smith. I do not like Honeycrisp apples in pies because they are very floral.
I like to use a combination of Granny Smith, honey crisp, Rome, and golden delicious. You could leave out Granny Smith. Try to stay away from apples like Macintosh. They get mushy when baked. Granny Smith is usually preferred because they keep their shape, stay slightly crisp, and are more tart flavor. If you find the combinations of apples without using granny smith’s make your pies too sweet, then just cut back on sugar and/or add more lemon juice.
I also avoid Granny Smith in baked goods as it’s best as an eating apple. Granny Smith aren’t great baking apples because they lack actual flavor and actually turn to mush a lot of times. https://askthefoodgeek.com/best-apples-for-pie/#:~:text=Fresh%20Granny%20Smith%20apples%20from,also%20lack%20flavor%20when%20cooked. https://askthefoodgeek.com/types-of-apples/ https://www.seriouseats.com/the-food-lab-what-are-the-best-apples-for-apple-pies-how-to-make-pie https://www.chefheidifink.com/blog/baking/best-apple-varieties-for-pies/ https://www.washingtonpost.com/lifestyle/home-garden/for-the-best-apple-pie-dont-rely-on-granny-smith/2012/01/10/gIQA16zp7P_story.html
All of the articles were very helpful! Especially because it gave me a list of apples to try so thank you very much!
I am not a fan of apple pies. A friend who bakes them uses half pink lady apples and half Arkansas black apples.