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Apples for pie

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1 Apples for pie on Thu Oct 29, 2015 3:42 pm


I am not much of a pie maker but I saw this recipe in The Smitten kitchen Cookbook for a deep dish apple pie made in a springform pan. I want to try the recipe sometime but I have no idea what are the best apples for pie. Does anyone have an opinion?

2 Re: Apples for pie on Thu Oct 29, 2015 4:39 pm


a mixture of Northern Spy and Golden Delicious.....the Spy break down and the Delicious hold their shape. Granny Smith are also good.

Actually, just about any apple will do.....Gala, Braburn, just about anything except Red Delicious, which I think looses all flavor when cooked.  Just my opinion.

3 Re: Apples for pie on Thu Oct 29, 2015 4:51 pm


We don't have northern spy out here. I forgot about granny smith. Can you mix GSmith and GDelicious? I am trying to think of what we have. Fuji, red delicious, gala, honey crisp, gsmith, gdelicious, maybe MacIntosh but I don't like those. They turn to mush.

4 Re: Apples for pie on Thu Oct 29, 2015 4:57 pm



5 Re: Apples for pie on Thu Oct 29, 2015 8:03 pm


you can mix any apples. The Granny Smith are tart and hold their shape well. Maybe a gala would be nice with them.....Give it a try. What have you got to lose?

6 Re: Apples for pie on Fri Oct 30, 2015 3:14 pm


I posted this a while back

It has some good information on selecting the right apple for your use.

7 Re: Apples for pie on Sun Nov 01, 2015 11:02 am


This was on Martha Stewart about 15 years ago. I am sure no one has ever heard or seen all of them but it does give a description of the ones that you can access.


This relatively new entry from Japan is almost identical to the Jonathan.
Bright-red skin; crisp flavor reminiscent of under-ripe strawberries. An
all-purpose apple. Considered the great cooking apple of the Midwest.
Excellent for pies.

Fine fruit with a nice sugar-acid balance. Firm, tart, and best for
snacking. Cross between Golden Delicious and Idared.

Tart, good for baking, sauce, and snacking. A large apple with crisp
white flesh. When cut, the Cortland retains its white color longer than
other varieties, making it especially good for salads.

Early Cortland
Ripens about one month prior to the Cortland. Its sweet flavor makes it a
good for snacking and making sauce.

Firm yellowish flesh with pinkish-orange blush. Striking peachlike
appearance. Sweet aroma and flavor; good dessert apple.

Ginger Gold
Medium to large; mildly tart with a vibrant yellow skin. This early season
yellow apple has a short shelf life. Great for baking; especially good for

Golden Delicious
Yellow, sometimes flushed with pale orange; crisp, juicy, sweetly
aromatic; occasionally musky, mellow, and honey flavored. A
long-lasting, all-purpose apple good for snacking and cooking. Excellent
for sauce, pies, and juice when mixed with another variety.

Golden Russet
Lovely russet-colored skin with a slight texture. Extremely dense and
sweet; historically used for cider. Now immensely popular for snacking,
but available only at a few farmer’s markets or through mail order.
Rembrandt often included this antique variety in his paintings.

Jersey Mac
This McIntosh variety is a cross between an Old McIntosh and a regular
McIntosh. Its color is mostly green with some red. A tart, crisp apple
that can be used the same way as a McIntosh.

Behaves like a McIntosh. Good for sauce but needs to be sweetened a
little. An early season apple similar to the Akane.

A chance seedling found in Bone Gap, Illinois; now marketed as a
big-fruited early season Jonathan type. Best for snacking.

High sugars balanced with acidity make this apple good for snacking
and in desserts where a soft texture is desired.

Good for snacking when freshly picked. Tart to tart sweet depending on
color—the redder, the sweeter. This traditional New England apple likes
cool falls. Said to be a seedling of an old apple called Fameuse. Known
for its white flesh and strong aroma. Great for snacking and in salads.
Originated in eastern Ontario, Canada.

Mollie’s Delicious
Similar but unrelated to Red Delicious, this complex variety is sweet,
delicate, refined, yet substantial. Too soft for cooking, but ideal for

Yellowish green sometimes flushed with gray orange and fairly sweet
tart. Firm, dense texture, which gives a good cooking consistency. In
some areas, Mutsu is known as Crispin.

Northern Spy
Large fruit with green background and muted red overlay. Crisp flesh with
a sweet-tart complexity and robust flavor. Old-fashioned variety;
extremely versatile; great for snacking, baking, or sauce. Long prized as
an outstanding pie and cider apple.

Old midwestern variety with a unique appearance. This very rare early
season apple is crisp and good for baking.

Ozark Gold
Less sweet than a Golden Delicious and best for snacking.

Paula Red
Beautiful large apple with a solid red-blush color. Tart with a
light-cream-colored flesh. Equally good for snacking, making
applesauce, or baking in pies.

Pitmaston Pineapple
Best for snacking, as its small size is not suited for baking.

A fine cooking apple for pies and cobblers. Juicy and flavored like a

Exceptionally good for making a single-variety applesauce. Similar to a
perfumed Red Delicious. Short shelf life.

Rome Beauty
Glossy red skin; firm, white flesh with tart flavor. The only cooking apple
widely available in supermarkets. Traditional ingredient in pies, sauces,
and juices. Best when blended with one or two other varieties.

A Jonathan and Sekei Ichi cross, resulting in large orange-red apples
that resemble Jonagolds in appearance and quality.

A cross of Fuji and Toko introduced in 1980. Available in early fall, this
apple has a wonderfully sweet flavor with a crisp, juicy texture. Its
mellow flavor is somewhat similar a Jonagold’s.

Crisp tart old-fashioned variety; extremely versatile; great for snacking
and outstanding for baking and sauce.

Summer Pippin
This tart apple is perfect for baking.

Sweet Sixteen
A Northern Spy offspring with a slight anise flavor. An outstanding
cooker all around. Firm, crisp texture; moderately acidic and aromatic.
Blotchy red skin. Short storage life.

Dark red skin and very crisp. Tart early; sweeter later in the season.
Extremely versatile; great for snacking and baking. Winesaps are
believed to have originated in New Jersey more than 300 years ago.
Great for any use, especially in pies, sauces, and ciders.

8 Re: Apples for pie on Sun Nov 01, 2015 1:02 pm


Thanks Norm. We have a few of those listed out here.

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