10 Best Apples for Apple Pie

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. OCTOBER 13, 2022 10 Best Apples for Apple Pie Everyone loves a freshly baked apple pie! Make sure yours doesn't fall flat with these picks for the best apples to use in apple pies. Sponsored By: [The Talking with My Mouth Full Podcast]( Choosing the right apples for your baking needs can be a daunting task — after all, there are thousands of varieties! And when it comes to apple pie, not all apples are equal. Thankfully, [Amy Traverso]( Yankee Magazine senior food editor and author of the award-winning [The Apple Lover’s Cookbook]( is here to help. Here are her top ten picks for the best apples to use in apple pies. 10 Best Apples for Apple Pie Kevin Armstrong Note: Be sure to use a mix of what Amy calls firm-tart and firm-sweet varieties. The diversity adds a depth of flavor, while the firmness of each type helps the apples hold their shape through the cooking process. You wouldn’t want your pie to be too mushy! Choose one from each of the following lists and you’ll be an expert pie-maker in no time. 10 BEST APPLES FOR APPLE PIE Firm-Tart Varieties Granny Smith The classic “green apple” is firm, slightly sour, and perfect for pie-making. Since it’s a lunchbox staple, it’s available at supermarkets everywhere. Esopus Spitzenburg This heirloom variety has flavors bright enough to make for an excellent raw snack, but these are also great bakers. Pick it up at farmers’ markets in the fall season and use it to make the perfect pie filling. Northern Spy The Northern Spy is renowned as possibly the best apple variety for pie-making. Lucky for New Englanders, it grows best in cool climates, too. Don’t be discouraged if you can’t find it at your local supermarket — many farmers’ markets are stocked full of them. Idared As the name suggests, this tart and spicy apple is bright red in color when fully ripe. It’s most popular at farmers’ markets and pick-your-own orchards, but not so much in supermarkets. Pink Pearl This variety’s signature pink flesh tastes “like lemon custard topped with raspberries,” according to Amy Traverso. It can be found at some orchards in the Massachusetts, New York, and Indiana areas, or ordered online at [mthoodfruit.com](. The Talking with My Mouth Full Podcast: Apples, Apples, Apples! Yankee food editor Amy Traverso and David Leite of Leite’s Culinaria discuss the fascinating history of apples, how to make the perfect pie, and how to pick the right variety for every recipe. [LISTEN NOW]( SPONSORED What are the best apples for apple pie? A mix of firm-tart and firm-sweet varieties! Aimee Tucker Firm-Sweet Varieties Ginger Gold This delicately sweet and crisp variety works great not only in pies, but in muffins and cakes, too. You can find it in most supermarkets during fall. Golden Delicious This mild variety tastes best when paired with bolder flavors. It’s one of the most popular in the U.S. and can be found in just about any supermarket. Jazz The exceptional taste of the Jazz apple is not only great for pies, but makes for a delicious raw snack, too. Jazz apples come from New Zealand and can be found in supermarkets year-round. Jonagold As a cross between the Jonathan and Golden Delicious varieties, the Jonagold has enough sweet and tart flavor to fill a pie even on its own. It’s widely available at both farmers’ markets and supermarkets. Pink Lady With just the right combination of sweet and sour undertones, the Pink Lady is a great choice for both snacking and baking. It’s widely available in supermarkets any time of the year, making it an ever-accessible favorite. The Talking with My Mouth Full Podcast: John Kannel of Preppy Kitchen Yankee food editor Amy Traverso and David Leite of Leite's Culinaria talk with Youtube star John Kannel about his new book, baking for Reese Witherspoon, and the joys of farm life in Connecticut. [LISTEN NOW]( SPONSORED What, No Macs? McIntosh apples are a popular pick for many bakers, but we don’t recommend them on their own in a pie. Here’s Amy with the reason why — and with how to make McIntosh apples work if you’ve just gotta have ’em: My grandmother made delicious pies with McIntosh apples, but they were essentially applesauce pies. Macs don’t hold up well to heat; they cook down to sauce long before the pastry is done cooking. If you love the flavor of Macs, but still want some body to your filling, combine them with a firmer variety, such as Northern Spy, Jonagold, Pink Lady, or Honeycrisp. You’ll get nice, tender apple slices suspended in a delicious sauce. Which apples do you like in your apple pie? SPONSORED [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. 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