Any tips? What kind of apples should I use?

Any tips? What kind of apples should I use?

Granny Smith's.....

I use a combination of Granny Smith and Gala's.

Granny Smith's

I use granny smiths and pink crips (honey crisp)

Granny Smith's.....

Granny Smith's what? :confused:

I use a combination of Granny Smith and Gala's.

Gala's what? :confused:


:neener:

Granny Smith apples are too juicy. The best apple for pie baking is the Rome apple but they're had to find, especially this time of year. I use the Braeburn apples when I can't get Rome.

Granny Smith apples are too juicy. The best apple for pie baking is the Rome apple but they're had to find, especially this time of year. I use the Braeburn apples when I can't get Rome.

:bs:

they are the best..tart.......and sweet.....got to cook them thoroughly.

:bs:

they are the best..tart.......and sweet.....got to cook them thoroughly.

Whatever. I don't like the way they work with my recipe. They're way too juicy.

But I forgot you're the expert on EVERYTHING. :rolleyes:

Whatever. I don't like the way they work with my recipe. They're way too juicy.

But I forgot you're the expert on EVERYTHING. :rolleyes:

:killingme

:huggy:
not really......

I mainly use granny smiths too, but I always use 2 kinds of apples. Sometimes though for a twist I will put a couple of caramels in while it bakes, yummo delish.

This is my favorite apple pie recipe:

"Double Crust Apple Pie"


2 2/3 cup (13.5 ounces) flour
10 tablespoons unsalted chilled butter + 2 tablespoons for pie
1 1/2 tablespoons apple cider vinegar
1 cup apple juice
3 tablespoons cornstarch
1/2 teaspoon salt
3 teaspoons lemon juice
2 teaspoons vanilla extract
5-6 large apples, peeled, cores and diced medium (I try to use a Rome/Granny Smith combo)
1/2 cup of sugar + 2 teaspoon sugar
1/3 cup of brown sugar
1 teaspoon ground cinnamon
1 egg
2 tablespoons turbinado sugar

1. To prepare crust, place flour and salt in stand mixer with paddle attachment. On lowest speed, cut butter into flour and mix until butter is the size of small peas. With mixer running, slowly add vinegar and 1/2 cup cold water. Mix until dough comes together, about 45 seconds. Divide dough into 2 rounds, cover with plastic wrap and refrigerate at least 1 hour.

2. Preheat oven to 400 degrees.

3. To prepare apple gel, in a small pot, heat apple juice, 2 teaspoons sugar, 1teaspoon lemon jice, and salt over medium-high heat. Mix 3 tablespoons cornstarch with 3 tablespoons water. When juice mixture begins to boil, whick in cornstarch and allow to boil 30 seconds. Remove from heat and allow to cool.

4. To prepare apple filling, toss diced apples with sugars, 2 teaspoons lemon juice, vanilla, and cinnamon.

5. To assemble pie, make an egg wash by beating egg with 1 tablespoon water. On lightly floured surface, roll each dough round into a 13-inch circle. Line the bottom of a 9-inch pie pan with one circle. Place 1/2 of apple mixture in the crust. Top with apple gel, then add remaining apples. Dot top with 2 tablespoons butter. Brush rim of crust with egg wash and lay top crust over. Crimp edges and trim off escess dough. Brush top and edges of pie with egg wash. Sprinkle with turbinado sugar. Cut 2-3 vents in top crust.

6. Bake pie for 10 minutes. Reduce oven temperature to 350 degrees and bake 30-35 more minutes until filling is bubbling and crust is brown. Allow pie to cool on a rack for 1 hour before serving.

This is a lot of work to make this pie, but it is worth it. :drool:

This is my favorite apple pie recipe:

"Double Crust Apple Pie"


I dunno... doesn't sound that good to me. I think you should bake me one and let me be the judge.

Granny Smith apples or Northern Spies (may have to go to Pennsylvania in the fall to get these but oh, they're worth it!).

Whatever. I don't like the way they work with my recipe. They're way too juicy.

But I forgot you're the expert on EVERYTHING. :rolleyes:

:lmao: Just add some figs ripened off the branch for the PERFECT pie. :jet: :killingme

Anyway, Granny Smith are okay in pies when mixed with another sweeter variety. Like Catt, I love Braeburn and Rome for cooking as well as Winesap, Cortland, McIntosh and Gala (my personal favorite).

Avoid varieties like Red Delicious and Golden Delicious - good for eating but turn to mush when baking.

]:lmao: Just add some figs ripened off the branch for the PERFECT pie. :jet: :killingme[/B]
Anyway, Granny Smith are okay in pies when mixed with another sweeter variety. Like Catt, I love Braeburn and Rome for cooking as well as Winesap, Cortland, McIntosh and Gala (my personal favorite).

Avoid varieties like Red Delicious and Golden Delicious - good for eating but turn to mush when baking.

:roflmao:

:buddies:

:faint: OMG...midnight, 4AM...do you guys live on this site or what??


Oh and thanks, I'll be looking for Granny Smith's for my pie :yum:

:faint: OMG...midnight, 4AM...do you guys live on this site or what??


Oh and thanks, I'll be looking for Granny Smith's for my pie :yum:

:whistle:

I gets up early, everyday....:biggrin:

:huggy: