Tastes best when paired with bolder apples.Ī California favorite, the Gravenstein ripens early. Great for pie and light baking.įairly mild variety but easily found. Very aromatic, with spice and apricot flavors. Popular on the West Coast, Sierra Beauty is complex and tart-sweet with floral and spice flavors.Ī New England favorite, this fruit is prized for both cooking and cider. Very tart, distinctively flavored, grass-green skin, tending toward yellow/orangeĪmerica’s oldest apple, it’s heavily russeted and tastes like honeyed lemonade. Our favorite apple variety for pie-making Sweet-tart flesh, crisp, greenish-yellow skin Aromatic, crisp, with a cherry-spice finish.Ī French apple that dates back to the 16th century, it is the classic variety used in tarte tatin.Ĭlassic “green apple” is slightly sour and a favorite apple for pie. Here’s a list of best apple varieties for pie and baked dessert, which has some good geographical diversity in it: NameĪ favorite of many Southern cooks, with deep red skin that turns purple-black in storage. Note that some familiar apple varieties may be missing because they are best eaten fresh. If you have apple varieties in your region that aren’t listed here, please comment below and let us know what you prefer to use! Best Apples for Pies and Crisps (See chart below.)īelow is a list of the best apples for baking and cooking. Ideally, bake a pie with more than one apple-an equal amount of 1.For apple pies and crisps, use “ firm” apples which hold their shape during cooking.
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