![]() Granny Smith + McIntosh/Cortland/Empire/Macoun/Spartan/Spencer “Granny Smith: When Northern Spy or Calville Blanc isn’t available, this is a decent alternative for pies, tarts, and other rich pastry desserts.” The Apple Lover’s Cookbook, by Amy Traverso 4. Make lots of filling and use the excess to make apple butter or another yummy apple dessert! Even the internet-famous recipe for Salted Caramel Apple Pie from Sally’s Baking Addiction is made with a combination of Granny Smiths with Pink Lady. Ina Garten calls specifically for Granny Smiths in her Deep Dish Apple Pie. Pioneer Woman Ree Drummond uses Granny Smith apples in her apple pie recipes, including her classic Spiced Apple Pie. Because Granny Smith Apples are quite tart, they are commonly blended with sweet apple varieties to make a balanced filling. These tart heirloom apples from Australia stay firm even when baked at high temperatures. They’re very reliable and easy to find in most grocery stores any time of year. Granny Smith Apples are perhaps the most popular apple variety for apple pie. Fruit is aromatic and sweet as honey with an explosively juicy, crisp texture.” Honeycrisp Apple Trees, Stark Brothers Apple pie with a lattice top crust with egg wash in a ceramic pie pan 3. “Outstanding fresh-eating qualities make this variety an American favorite. The pie crust of her recipe is also highly rated, making for a top-notch combination of Honeycrisp deliciousness with flakey, buttery pastry. Our Favorite Apple Pie, by Rhoda Boone for Epicurious, recommends Honeycrisp apples for the pie filling. While they can be expensive, these apples are also quite large (so it takes fewer of them to make a pie). The flesh of these crisp apples is wonderfully sweet-tart when raw but also holds its shape extremely well in baked dishes. This legendary type of apple was developed at the University of Minnesota, making it an American modern classic. Honeycrisp Apples are a superb American apple variety for making apple pie filling. If I had to pick a single variety for my own pies (which I don’t like to do, knowing how much a little variety improves the filling), I would choose this one.” The Apple Lover’s Cookbook, by Amy Traverso A slice of nana’s delicious apple pie made with honey crisp and granny smith apples. “Many cooks call the Northern Spy the best pie apple around, thanks to its bright flavor and ability to stay firms when sliced and baked. Smith Apple Pie Filling also proudly uses Northern Spy apples. They’re not in every store, but they’re worth the hunt.īobby Flay’s Apple Pie recipe calls specifically for Northern Spy apples. ![]() These apples can be found at specialty fruit markets and at farmers’ markets in cooler apple-growing regions (especially on the East Coast). Northern Spy is an heirloom American cooking apple from Upstate New York. The flavor is sweet but has exactly the right amount of balancing acidity to make this the perfect apple for pie filling. These pie apples are known for their juicy, crisp, white flesh and spicy aromatics. They’re true American heritage apples for a classic American dessert. ![]() Northern Spy apples are quite possibly the best apples for apple pie. ![]()
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