Fave apples for pie? Going to the FM in the am and they have so many choices! Need mix of varieties,

I like a combination of Jonagold, McIntosh, and Golden Delicious. I hate Granny Smith.

My favorite apple is Pink Lady, but I had trouble with them the last time I made an apple pie. (many moons ago). They were too crisp, even though I tried to break them down in a skillet for about a half an hour. They may have been even more crisp than usual, I'm not sure, but they did not work out. Now I save them for eating out of hand only.

The Fresh Market makes a delicious apple pie, and they use Ida Reds. I can't find them around here, so I've never tried them plain, but they're great in the pie!

 
I always mix for pies, Maria. I like Northern Spy, Ida Red, Rome Beauties

and I almost put in a couple of Granny Smiths (sorry Meryl) for their tartness. I think Macs turn too mush although many people like to mix the softer apples with crispy ones.

Pie sounds great. Wish I had a slice with a chunk of local cheddar smileys/smile.gif

 
I like to get some tartness in there - granny smith, pippin or Jonagold are good for that,

I also like Fuji and Pink Lady. I usually use 2 or 3 types to get a balance of sweet and tart flavors. Since I have to buy mine from the grocery store, I stick with more "mainstream" varieties. We usually only get Galas here at the local farmers markets.

You should ask the vendor which is their favorite - frequently they have a local apple that is perfect for pie.

 
I used to love Barletts - they were my favorites when I lived in NYC,

but since leaving NY, I haven't found a good one in about 15 years! So sad.

 
Me too on mixing up the apples. If 8 apples are going into the pie, I have 8 different apples...

gives a really nice, very well defined apple flavor since you're hitting so many apple flavor profiles.

 
I like to blend too: applesauce-ish (MacIntosh), crispy (Braeburn), tart (Pink Lady)

Also found that cooking down the cut apples and sugar helps to reduce the liquid before I put it into the pie crusts.

 
Here's what I ended up with...

They didn't have some of the ones mentioned here.

Per her recommendation:

Mutsu (crispin), Pippin, and Jonagold. (she recommended the pippin over the granny smiths)

I grabbed a couple small Pink Lady's as well onaccounta they had some 2nds, but the Honeycrisps were TDF so I got some of those -- can I use them in the pie?

 
Absolutely on the honey crisps . . .

Honeycrisps are what I use for my pies . . . they are my go-to apple these days. They are tart-sweet and hold their shape during baking and don't get mushy.

 
Oh great! They were head/shoulders better than the rest - really good

I'll still use a few others for depth, but glad it's ok to use the Honeycrisps.

 
Apples 101 - I culled this from different websites -- even then, they seem to differ

APPLES
1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
1 pound of apples = 3 cups peeled and sliced apples

FALLS APART (good for applesauce):
Mcintosh (practically purees itself)
Empire
Golden Delicious
Spartan


HOLDS THEIR SHAPE WELL:
Granny Smith
Jonathan and Jonagolds
Honey crisp
Pippin
Crispin
Melrose
Braeburn
Rome beauty/Red Rome
Gravenstein
York
Northern Spy
Cortland (doesn't brown quickly) - holds shape fairly well


BEST FOR EATING, NOT BAKING:
Red Delicious
Fuji (flat flavor)
Winesap
Gala (best for eating only - cooking destroys it's flavor and texture)

 
I met with a Honey Crisp grower. It's a relatively new apple & demand is high. Here in the NW

they're tearing out red delicious trees to plant Honey Crisp and Fuji, but the timeline from planting to initial yield is long (4 years?). Peak yield is even longer.

 
"Tearing out red delicious" makes me cringe. However, Honeycrisp is

without a doubt my absolute favorite apple.

 
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