With a pronounced sweet flavor against a tart backdrop, these apples provide extra crispness with minimal graininess, softening in the oven while maintaining enough texture. “This superbly crisp apple has a concentrated taste and bakes up juicy but not mushy,” says food director Chris Morocco. Streaks of red, orange, and green collide in this cousin of Granny Smith, which features a similarly citrusy nose. The flesh is firm and crunchy and holds up well under long bake times.Īnother reason the pros love Granny Smiths? They’re widely available year-round, so they’re great for bakeries that go through large amounts of apples and are looking to offer a consistently delicious product every time. It boasts a bright, citrus-like aroma, with substantial acidity that complements the added sugar in pie recipes.
#Varieties of crisp tart apples professional
This ubiquitous green variety is one of the most tart apples and a favorite apple among professional bakers. Burying more than one type of apple beneath that flaky crust will yield a filling that’s so good you may be tempted to skip the vanilla ice cream (don’t skip the vanilla ice cream).
#Varieties of crisp tart apples free
One other note: Feel free to mix and match apple varieties for a custom pie. Former BA food editor Claire Saffitz (whose prolific apple desserts include Apple Pandowdy, Apple-Walnut Upside Down Cake, and Caramel Apple Clafoutis) offers a simple tip for shopping: If you press on an apple with your thumb and it’s so firm that you don’t leave an indent, that’s a solid baking apple.įlavor-wise, a nice balance of sweet and tart will lead to a balanced profile in your homemade apple pie, creating that irresistible combo that keeps pie lovers coming back for another bite. “I like to see the apple pieces even after it’s cooked down a lot,” says Sarah Sanneh, co-owner of Brooklyn’s Pies ’n’ Thighs. The goal is a type of apple that will soften in the oven until tender, yet keep its shape and maintain some textural bite, rather than becoming a mushy, mealy mess. However, baking a perfect apple pie calls for specific criteria to ensure success, and it all comes down to two basic pillars: flavor and texture. That’s not to say there’s no place for other apples many that are poorly suited for pie-making are wonderful for boiling down into applesauce or apple butter-or biting straight into (we’re looking at you, Fuji, Red Delicious, and McIntosh).
But the fact remains: Some apples are better suited for baking than others. With thousands of varieties of apples out there, it can be hard to choose the best apples for apple pie.
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