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Here Are the Types of Apples You Should Never Bake Your Pies With (And Why)

Choosing the right apple is crucial for a perfect apple pie. Avoid soft, bland apples like Red Delicious and McIntosh, which turn mushy. Opt for firm, flavorful varieties like Granny Smith and Honeycrisp. Gala apples are moderately good but can soften, while Fuji apples are excellent for their firmness and sweetness. Each apple variety brings unique qualities to pies and other dishes.

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Apple pie is the quintessential comfort food, a delightful treat that evokes memories of childhood and grandma's kitchen. While seemingly simple to make, its success heavily depends on selecting the right ingredients, starting with the type of apple. Choosing the wrong type can lead to common baking mishaps, turning this beloved dessert into a less-than-perfect creation.

Can You Use All Kinds of Apples for Apple Pie?

Can you use any apple for baking an apple pie? The short answer is no. Not all apples are suitable for baking, particularly in pies. A good baking apple needs to maintain its structure under heat, offer a balance of sweet and tart flavors, and contribute to the overall texture and moisture of the pie. Apples that are too soft, excessively juicy, or bland will cook down into a mushy, watery, or flavorless filling, which can ruin the texture and taste of your pie.

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Apples to Never Use in Your Pies

Certain types of apples are notoriously poor choices for apple pies. For example, Red Delicious apples are extremely soft and tend to lose their shape and texture when baked. Their flavor, which is mild and somewhat bland, does not hold up well to the spices typically used in pie. Another variety to avoid is the McIntosh, which turns mushy very quickly when heated, resulting in a filling that lacks desirable texture. Gala apples are moderately suitable for baking. They are naturally sweet and aromatic, which can lend a delightful flavor to your pie. However, they are not as firm as other varieties, so while they hold their shape better than some softer apples, they can become somewhat mushy under extensive heat.

Top Apple Varieties for Perfect Pies

For the best results in your baking endeavors, certain apples are more suitable than others. Here are five top picks for your apple pies:

  • Granny Smith – Renowned for its tartness and firm texture, Granny Smith apples hold up well under heat, making them ideal for pies. They also pair beautifully in recipes calling for a sharper apple flavor, like apple chutneys.
  • Honeycrisp – This apple offers a sweet flavor with just the right amount of acidity and a crisp texture that survives baking. It’s versatile enough for both sweet dishes like pies and savory salads.
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  • Jonagold – A hybrid of Jonathan and Golden Delicious, Jonagold apples offer a perfect balance of sweet and tart with a firm flesh that holds its shape, making them excellent for pies and baked goods.
  • Braeburn – Known for its spicy-sweet flavor, Braeburn apples have a firm texture that doesn’t break down in the oven, suitable for pies and also great in slow-cooked recipes.
  • Cortland – These apples are less prone to browning and have a slightly tart flavor, which makes them perfect for pies and excellent in fruit salads.
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