You might have favorite apple varieties for baking apple pie, or maybe Mom told you that Granny Smith apple pie is the way to go. Whatever your favorite apple variety, nothing says “home” like traditional apple pie, so choose your apples – and bake away!
Tip: If you make apple pie often, invest in a corer-peeler-slicer appliance to cut your prep time significantly. Instead of peeling and slicing each apple by hand with a knife, simply skewer the apple on the appliance and crank away. In seconds, the apple is skinned, sliced, cored and ready for pie!
When selecting apple pie ingredients, start with fresh apples. You don’t need to use “firsts,” otherwise known as eating-apple quality. In fact, if you live near an orchard, you can purchase “seconds,” or slightly smaller apples, that will serve just as well. It’s wise, though, when purchasing fruit of an unfamiliar variety, to ask the advice of the produce department or apple orchard personnel or, better still, to sample the fruit (with permission of the store) before you buy it to make apple pie.
New apple varieties pop up all the time. If you are unsure if the variety is good for baking apple pie, research it online or ask someone who knows. Baking apples differ from eating apples in one big way – baking apples usually “cook down” to a softer state when they are baked, whereas eating apples retain a more firm texture even after baking. Traditional varieties work well to make apple pie – such as Granny Smith, Haralson or Cortland. Many traditionalists favor one variety or another, while other cooks like to mix two or even three varieties in a single pie for balance of flavors and textures. If mixing varieties together, look for some that are sweet and some that are tart, which will create a savory depth of taste in your pie.
Although the more exotic recipes may require more exotic additions, such as caramel, nuts, dried fruit, or other fresh fruits and berries, baking apple pie doesn’t have to be complex. Apple pie ingredients are simple after you’ve determined which fruit you will use. Sugar, spice and a pinch of flour rounds out the usual add-ins to make apple pie. Cinnamon is a must, and for many bakers, that’s all that’s required to mix with the sugar and apples. Others use a concoction including cinnamon, nutmeg, and allspice, perhaps also with cloves and ginger to taste. Modern cooks will find a ready-to-use mixture called Apple Pie Spice available in the spice aisle at the market, taking the guess work out of spice decisions.Whatever elements you decide on when baking apple pie, make sure your apple pie ingredients are fresh so that you end up with a deliciously fresh apple pie. Sweet or tart, apples should be bruise-free to reduce the time it takes to prepare them for baking. (Bruised areas need to be cut out before slicing. If using a corer-peeler-slicer appliance, bruised areas “mush” when they hit the blade, causing a slow-down and a messy blade.)
Food safety tip: Always wash apples just before eating or baking with them, even if they are going to be peeled, to remove bacteria and chemicals from the orchard.
Just as with other ingredients, ground spices should be fresh – no more than a year or so old for peak effectiveness, so check your spice rack frequently and replace spices as needed. If the spice color or fragrance has faded, that is another indication that it needs replacement.
The bottom line is this: Bake with the freshest apple pie ingredients available, and you will make apple pie you’re proud of!