Recipes and Tips for making Pie.
Apples for an Apple Pie
The qualities you are looking for in apples for a pie are taste and texture. You want apples that have great flavor and don't turn to mush when you cook them. You don't necessarily just want sweet apples, though. Many people like a mix of sweet and tart apples in their pies.
Ideally, what you want are fresh, locally grown apples (or at least the right kind of apples grown in the right area) that hold their shape when cooked. Golden Delicious apples, which are native to the eastern half of the United States, are indeed delicious if they come from that part of the country.
But if you have access to more than just the four or five varieties of apples found in most supermarkets year-round, you can raise your pie to new heights.
Among the really good pie apples are Jonathan, Stayman-Winesap, Cox's Orange Pippin, and Jonagold, all of which provide a good mix of sweetness and tartness. Other sweet choices are Braeburn, Fuji, Mutsu, Pink Lady, Suncrisp, Rome Beauty, and Empire. Good tart baking apples include Idared, Macoun, Newton Pippin, and Northern Spy.
What you want to stay away from are the apples that become mushy when cooked. McIntosh and Cortland are the mainstream apples that lead that list.
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