Golden delicious pie8/6/2023 ![]() ![]() However, because it doesn’t retain its texture or form well if baked too long, it typically works best to pair with a firmer apple, like Granny Smith. McIntosh: This crispy, sweet, and tart apple is a great all-purpose apple. ![]() Bonus, with its tender skin, you can often go without peeling it!īraeburn: With a balanced sweet yet tart taste that almost has a hint of cinnamon flavor to it and it’s crispy, juicy flesh, it’s no surprise that this is a popular option for apple pies. It’s a great all-purpose apple, meaning it works just great when baked, as it won’t break down and it keeps its flavor. Golden Delicious: Another very popular option for apple pies is the Golden Delicious variety, with its firm white flesh and sweet crispy flavor. Jonagold: The product of mixing Jonathan and Golden Delicious apples, this crisp apple boasts a creamy pale-yellow flesh, a crisp texture, and sweet taste that is balanced with some acidity-almost a tangy sweet flavor. Because of its softness, it can break down during cooking and baking, so it works best when paired with a firmer apple, like a Granny Smith. Jonathan: Dad to one of Paula’s favorite apples for apple pies (the Jonagold), this soft apple is sweet with a tart tang to it. Honeycrisp: These apples feature a cream-colored flesh and are very crisp ( ahem, in case the name didn’t give that one away) and super juicy with a very sweet flavor. The sweet flesh is wonderfully crisp beneath the dark red skin. Rome: A Rome apple is naturally rather mild-flavored, but the flavor starts to increase when it’s baked. Granny Smith: The most popular option for apple pies, this apple, known for its bright green skin, has a crisp texture and a mouth-watering tartness that is heightened when baked or sautéed. Pink Lady: This elegant apple has a crisp & crunchy texture and a tart taste than finishes off with a bit of sweetness. Granny Smith apples tend to be the most commonly used and commonly loved apple for apple pies, though some people prefer to cut the tartness with a sweeter variety, just like Paula likes to do!īelow, we’ve shared some of the most commonly used apples for apple pies along with their attributes so you can determine which will work best for you. If you’d like to try a pie with this specific combo, give Mom’s Apple Pie a try. This gives the perfect combination of tart and sweet and crisp and soft. Of course, you’re not here to get a non-answer, so we’ll share Paula’s favorite combination with you because Paula never steers us wrong when it comes to cooking and baking! She prefers to use crisp Granny Smith apples paired with either McIntosh apples or Jonagold apples. People always ask what kind of apples work best in apple pie, and the answer is simple-it’s totally a personal preference! Different types of apples bring different things to the table-some are sweet, some are tart some are crisp, and some are soft! As Paula always says, it’s all up to what your tongue likes. ![]()
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