Best Apples for Baking
We are all over the pie craze that we’ve seen going on. Apple pie is one of our favorites, and we recently found out some apples are better for baking than others … here are our top picks for baking:
Honeycrisp: This apple has a crisp texture and holds firm when baked or caramelized. It is especially wonderful in a tarte Tatin.
Mutsu: This is a less tart option than the others. It is similar in flavor to a Golden Delicious, but is wonderful in pies or other recipes that call for gentle cooking.
Pink Lady (or Cripps Pink): This apple is both sweet, firm and tart. It will retain its shape when chopped, so it is perfect for coffee cake and muffins!
Use your choice of apple for this delicious farmhouse pie recipe:
- 2 (1/2 recipe) Disks pie dough
- 2 1/2 pound(s) Mixed Apples, peeled, cored, and chopped into 3/4-inch pieces
- 2 tablespoon(s) All-Purpose Flour
- 3/4 cup(s) Sugar
- 1 tablespoon(s) Sugar
- 1 teaspoon(s) Ground Cinnamon
- 1/4 teaspoon(s) Ground Nutmeg
- 1/2 teaspoon(s) Salt
- 1 tablespoon(s) Lemon Juice
- Heat the oven to 375 degrees F.
- Roll out one of the disks of dough on a lightly floured surface to 1/8-inch thickness; transfer to a 9-inch pie pan. Set aside and keep chilled.
- Roll the remaining dough to 1/8-inch thickness. Set aside on a parchment paper-lined baking sheet and keep chilled.
- Toss the chopped apples, flour, 3/4 cup sugar, cinnamon, nutmeg, salt and lemon juice together and mix until combined. Pour apple mixture into the prepared pie pan and top with the remaining dough.
- Trim, leaving 1/2-inch overhang, fold under and crimp edges. Sprinkle the top with the remaining tablespoon of sugar; chill for 10 minutes.
- Bake until fruit is bubbling and crust is golden brown — 50 to 55 minutes. Cool on wire rack.