Gala. With a crisp bite and a mellow sweetness, the Gala complements any recipe—you can even get away with using less sugar because of its natural sweetness. The crispness helps it retain its shape throughout baking so it doesn’t get mealy.
Avoid these: McIntosh, Gala, Fuji or Red Delicious. These apples are a little too soft or just don’t have the right flavor punch for the long baking time pies and tarts require.
One of the most popular tart apples, Granny Smiths are crisp and quite sour. They’re a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.
Granny Smith apples make a beautifully smooth applesauce, but when roasted whole or baked, they don’t collapse or disintegrate, making it the preferred apple for tarts, pies, and the platonic ideal of an apple dessert, the famous tarte tatin.
The reason has everything to do with what kind of apple is used. For instance, the Lobo is renowned for keeping its shape during cooking. Not too sweet and slightly acidic, it’s perfect for baking pies and crumbles that look like they belong in a bakery shop window!
The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps. Golden Delicious is another great choice for a crisp. You can use just one variety or, for added depth of flavor, use an assortment of varieties when baking your apple crisp.
Red Delicious and Gala are two apples that won’t withstand cooking temperatures and should not be used for apple pie. Many new apple varieties, including Honeycrisp, have a flesh that fractures when you bite it. This is so appealing for snacking on an apple, but not the best feature for a good apple pie apple.
The best apples to use for whole baked apples are firm and perfectly round. I usually use Granny Smith, Fuji, Pink Lady, or Honeycrisp. Select apples that stand up straight because you don’t want them to topple over in the oven.
To avoid a mushy apple pie, you’ll need a mix of what Amy calls firm-tart and firm-sweet apple varieties. All baking apples should be firm so the fruit will hold its shape throughout the cooking process, and a combination of tart and sweet varieties will give your apple pie the best flavor.
Eating apples can easily be used in pies or for other cooking, but cooks should lower the amount of any added sugar, as the apples will make up for it. People who want to baked eating apples should choose those that will retain their shape when cooked.
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.
Don’t cook them. Just keep them in cold water to keep them from browning until it’s time to assemble the pie. Coat the raw apples with sugar and flour and pour them into the crust.
We love russet apples not only for their look but also their naturally sweet flavour. … This Russet Apple Compote recipe is not too sweet and could be used for very many eating occasions. Serve as an accompaniment with honey roast gammon or use a as a filling for homemade doughnuts or profiteroles.
Crisper than most russets, American origins, keeps well, eating and cooking apple, excellent for cider.
If you don’t have Braeburn apples around, you can substitute another multi-purpose apple in these recipes. While no other apple will quite match the complex flavor of a Braeburn, there are a few good options. Granny Smith, Fuji, Pink Lady, or McIntosh will all yield similar results.
Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.
The Spartan apple is an excellent cooking and dessert apple. Its firm flesh will hold its shape and maintain its sweet flavor when baked into pies, crisps and turnovers.
Taste: Sunrise is a yellow apple streaked with a rosy blush that almost seems to glow, like the golden sunrise of its name. The Sunrise has a pleasingly sweet crispness, floral quality and very low acid content, making it an excellent dessert apple. …
Cobbler: A cobbler is a deep-dish baked fruit dessert with a thick dropped-biscuit or pie dough topping. … Crisp: A crisp is a baked fruit dessert topped with a crisp and crunchy layer of ingredients.
Red Delicious – These apples are suited for raw eating only and not recommended for baking. They are actually the only variety of apple that shouldn’t be used for cooking.
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. Mixing the two gives you the most complex flavor; Golden Delicious work, too, if they’re all you can find.
For pairing with the saltiness of pork, we recommend sweeter varieties that hold their shape while baking, like Golden Delicious, Piñata®, and Honeycrisp.
They tend to be crisp apples, especially when fresh. Galas feature white flesh, low acidity, and are not very tart. Fresh-picked Gala apples are sweet and fruity. They are said to taste somewhat like a fresh pear.
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