Apple of My Pie–Which Apples make the Best Pies?
The fall season has many great traditions and one of the best is Apple Pie. Think of it–Chunks of warm soft apples with a hint of cinnamon and nutmeg, surrounded by a flakey and crumbly crust that oozes with thick sugary juices.
Mmmm gets our mouths watering just thinking of it.
No matter how you enjoy your apple pies during the autumn season, the most important ingredients are the apples. Regardless if they’re peeled or unpeeled, a la mode or plain, the apples themselves determine how delicious your pie will taste. The best pie apples have great flavor, not too sweet or tart, and usually come from local produce markets because of their freshness. So how do you know which apples to use this season and why?
Here’s our list of good, firm pie apples by flavor profile. Although not all may be available where you live, check your local produce or farmers market first for those grown in your area.
- Pink Lady
- Sun Crisp
- Rome Beauty
- Granny Smith
- Newton Pippin
- Northern Spy
- Rhode Island Greening
Combination of sweet/tart flavor:
- Cox’s Orange Pippen
- Eastern Golden Delicious
When preparing apples for your pie, make sure you always cut apples into good-sized chunk and not too thin. Apple pie is for apples not apple sauce. Use a good sharp knife to cut your apples and you can always use a utility, chef‘s, paring knives, or santoku knife to prepare apples. Most pies take 6-8 apples and other tools like a peeler make the job of coring and peeling apples extremely easy.
Experiment with apples this season and find out what you prefer. We recommend taste tests and enjoy creating your apple pies this year!