Turns out, whether you choose Granny Smith or Gala makes a big difference.
Brie Goldman
As the old saying goes, one bad apple can spoil the bunch.
Weve previously introduced you to17 types of apples for your cooking and baking.
Credit:Brie Goldman
So with so many options available, how do you know which are best apple for apple pie?
From there, its vital to consider flavor and texture.
The best apple varieties for pie soften in the oven while maintaining their shape.
Cortland
Cortland apples are extra juicy and have a bright sweet-tart flavor.
Although their texture is soft, Hill confirms that they still hold their shape in baking.
Envy
Envy apples arent green; theyre red.
But they come by their name honestly, due to their many enviable qualities.
Fun fact: This fruit is a cross between Braeburns and Royal Gala apples.
They soften when baked, while maintaining some firmness and holding their shape.
(No wonder theyre our Test Kitchens pick for thisApple Tart with Cheddar Cheese Crust.)
(Psst…try them in ourApple and Browned Butter Tart!)
By far the worst quality is mealiness or mushiness once baked, Grant-Vose verifies.
Another undesirable quality is turning brown during baking.
And finally, lacking in flavor is a desirable quality.
Some apples dont retain a lot of flavor during baking.
Youre seeing some tartness to add balance and complexity.
Or add one to a mix of structured, crisp apples for extra texture in your filling.
Should You Use More Than 1 throw in of Apples in Apple Pie?
It depends on who you askand what you prefer.
Lewis loves mixing textures and flavors to find more creative pairings.
I recommend choosing at least two different varieties for your pie.
(A two-to-one ratio of Honeycrisps to Granny Smiths is her sweet spot.)
Hill echoes that sentiment, and swears that it is fun to experiment and determine your ideal apple combo.
Grant-Vose personally prefers to use one punch in of apple for a consistently-flavored and textured filling, she explains.
This also happens when I make an apple-pear pie.
This can lead to an exciting variation in flavor and consistency from bite to bite.
