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What kind of apples do you use in your pie?

The last time I used Cortlands the pie was too wet.

 
.science.mom.

Asked by .science.mom. at 6:46 PM on Nov. 26, 2010 in Food & Drink

Level 18 (4,947 Credits)
This question is closed.
Answers (12)
  • I usually make pie because 'whatever' apples I have are getting woolly or crinkly and no one will eat them.

    If you want to make a lovely juice at the same time you keep it out of the pie, and avoid the under-crust shrinkage of the apples during baking, add whole spices (like cinnamon and cloves) and whatever sugar was going to be in the filling to sliced apples with a bit of water to keep them from scorching, heat over medium until simmering and simmer for 15 minutes. Drain the apples (reserve the liquid --you've just made lovely hot mulled apple cider), pick out the spices and let cool before putting into the pie shell.
    LindaClement

    Answer by LindaClement at 6:48 PM on Nov. 26, 2010

  • If you want something sweet with a little tartness, try:

    Winesap
    Johathan
    Pippin
    Jonagold

    Sweeter (but not as crisp in the pie) would be:

    Braeburn
    Fuji
    Rome Beauty
    Golden Delicious

    My favorite: Granny Smith
    TaraK.

    Answer by TaraK. at 6:51 PM on Nov. 26, 2010

  • Whatever is on sale, or needs to be used first. When making a fresh apple pie, make sure that you use a thickener such as flour, arrow root, corn starch, tapioca, or rice starch- it will prevent "wet" pie syndrome.
    ObbyDobbie

    Answer by ObbyDobbie at 7:09 PM on Nov. 26, 2010

  • Granny Smith. The more tart the apple the sweeter the apple pie. My apple crumble pie ROCKED this year!! Soooo good!!
    Momforhealth

    Answer by Momforhealth at 12:47 AM on Nov. 27, 2010

  • I use MacIntosh
    layh41407

    Answer by layh41407 at 6:49 PM on Nov. 26, 2010

  • I used York this year and they were perfect. York apples aren't a well known variety, but if you can get them, they're awesome. They are both sweet & a bit tart, plus keep well for a long time. the longer you keep them, the better they taste, too. They're excellent for fresh eating, applesauce and pies.
    mom2aspclboy

    Answer by mom2aspclboy at 6:54 PM on Nov. 26, 2010

  • For my Thanksgiving apple pie I used Golden Delicious ones and it turned out well!
    Queenofscrap

    Answer by Queenofscrap at 8:01 PM on Nov. 26, 2010

  • I usually use granny smith. I have used Fuji's on a pinch.

    sulkygirl79

    Answer by sulkygirl79 at 8:24 PM on Nov. 26, 2010

  • I use whatever I have on hand.....ranging from red delicious, grannie smith, gala apples....etc.
    BridgetC140

    Answer by BridgetC140 at 2:01 AM on Nov. 27, 2010

  • Granny Smith's
    rkoloms

    Answer by rkoloms at 5:21 AM on Nov. 27, 2010

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