What kind of apples keep their shape the best in an apple pie?
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M$8 Answers
Personally, I like to mix it up and have a whole bunch of different kinds in my pie, it makes it a much more interesting experience.
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M$You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$This all seems correct to me (shorter cooking time especially); however, I would change one detail: I would user Red Delicious apples. I grew up in New Hampshire, and the Brookdale Apple Farm would always sell apple pies in fall baked using Red Delicious -- and they were killer.
http://lennthompson.typepad.com/lenndevours/images/2007/10/16/apple_pie.jpg
empire
fuji
gala
golden delicious
jonathan
melrose
newton pippin
rhode island greening
rome beauty
stayman winesap
The second source recommends blending granny smith and cortland varieties.
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M$When making an apple pie, I use firm "baking" apples that don't turn to mush, but I also like the flavor of different apples in my pies. After baking hundreds of apple pies over the years, my favorites are as follows:
Granny Smith, Gala and Fuji
Pippin, Honeycrisp and Fuji
Granny Smith, Honeycrisp and Fuji
The ratio that I use is 2:1:1, meaning that I use 2 Granny Smith apples to 1 each of the other apples.
Enjoy!
akatoo & Yahoo! Answers
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M$You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$the link may answer it. . .
thanks. . .hope to have a tip
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M$Cortland - sweeter than Macintosh
Golden Delicious - very sweet
Granny Smith - tart
Jonagold - sweet cross b/w johnathan and golden delicious
Orange Pippin - considered one of the best dessert apples
Rome Beauty - not as sweet as most, making it better for baking than eating
That's because you want the apples to hold their shape and maintain a nice texture in the finished product.
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M$