Can you use any apples for apple pie?

Many of us cook apples to use in a pie or crisp. For these baked goods, you need to use “firm” apples. Examples of firm apples which are “sweet” include: Golden Delicious, Pink Lady, and Jonagold. Examples of firm tart apples are Granny Smith and Northern Spy.

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In respect to this, can you use Gala apples for apple pie?

Gala. Flavor: Mild and sweet, with a fair amount of tartness, it's one of the most popular apples around for its small size and good resistance to bruising. Texture: Very thin-skinned, with a grainy texture. Pie Rating (1–10): 6.

Also, should you cook apples before making apple pie? Throw raw apples right in the pie crust Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content. Still others say to let cut apples sit for 30-40 minutes to drain natural juices.

Also to know, what kind of apples are best for making apple pie?

Granny Smith.
Esopus Spitzenburg.
Northern Spy.
Idared.
Pink Pearl.
Ginger Gold.
Golden Delicious.
Jazz.

Can you use Fuji apples to make apple pie?

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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Will Gala apples make a good pie?

You may be tempted to make your pie from one of the six apple varieties that dominate the domestic market year-round: Red Delicious, Golden Delicious, Gala, Fuji, Granny Smith, and McIntosh. Red and Golden Delicious, for instance, are reliably crisp, sweet eating apples.

Why is my apple pie so runny?

Why is my apple pie so runny and the bottom crust so soggy? These are the two most common laments from the home baker, and there is one culprit for both problems: moisture. As they cook inside the crust, apples exude juice. The juice makes the pie filling runny and the crust soggy.

Is Gala a good baking apple?

Gala. Gala apples are, like Jonagolds, descendants of the Golden Delicious apple. They hold their form well when baking, but they're not the crispest apple so something magical happens when they're baked. Of all the varieties of apples out there, these melt in your mouth the best!

How many pounds of apples make a pie?

A pound of apples will yield 3 cups; so for 8 cups prepared apples, you'll need about 2 2/3 pounds whole apples (make it 2 3/4 pounds, if you're at the supermarket weighing).

How does Martha Stewart make apple pie?

Ingredients

2 tablespoons all-purpose flour, plus more for dusting.
Pate Brisee (Pie Dough)
12 Granny Smith apples, peeled, cored, and sliced.
3/4 cup sugar, plus additional for pie top.
Zest and juice of 1 lemon.
1 1/2 teaspoons cinnamon.
1/2 teaspoon nutmeg.
Pinch ground cloves.

Are Honeycrisp apples good for pies?

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.

What are McIntosh apples good for?

Pair with dense apples such as Granny Smith, Rome, Green Dragon or Fuji to make pie filling or slow cook to make sauces and chutney. Diced McIntosh will add sweetness and moisture to cakes, breads and cookies. Their slightly spicy flavor and juiciness makes them a perfect apple for use in juice and cider.

How do you keep Apple Pie from getting runny?

Add a thin sprinkling of flour on top of your bottom crust.

A light layer of flour will soak up excess liquid in your filling without changing the flavor of your pie. Sprinkle the flour over the pie crust before you add your pie filling. You can also use ground nuts, though you might be able to taste them in the pie.

Can I use Red Delicious apples for apple pie?

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.

How many apples is 6 cups?

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.

What are Red Delicious apples best used for?

Red Delicious apples are best used in fresh preparations, as their flesh does not hold up well when cooked. Add to green, fruit and chopped salads. Use as an edible garnish on sandwiches, quesadillas and burgers.

What kind of apples are tart?

Other apple varieties that lean towards the tart side are: Pink Lady® apples, Braeburn apples, McIntosh appes, Jonathan apples, Empire apples, and Cortland apples.

Which apples are best for baking whole?

The Best Apples for Baking

Jonagold. Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven.
Honeycrisp. This is our desert-island apple.
Braeburn.
Mutsu.
Winesap.
Pink Lady (or Cripps Pink)
Now, let's bake some apples!

What kind of apples should I use for applesauce?

Best Apples for Applesauce. 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.

Which apple is best?

The Best Grocery Store Apples

The expensive ones in the fancy bag.
Honeycrisp.
Pink Lady.
Honorable mentions: Empire, Fuji, Gala, Jazz.
Granny Smith.
Golden delicious.
Honorable mentions: any tart apple you like, including Jonagold, MacIntosh, or the snacking apples listed elsewhere.
Roxbury Russet.

Can I cut apples the night before for apple pie?

THE BOTTOM LINE: If you're going to cook apples, it's fine to prep them a day or two in advance.

How do you avoid a soggy bottom?

Prevent a Soggy Bottom Pie Crust

Bake it Blind.
Choose a Rack.
Brush the Bottom.
Use a Cookie Sheet.
Make a Thicker Crust.
Add a Layer.
Fill It While It's Hot.