Mrs. Smith can do the pumpkin pies, but I'm doing this one myself. Catherine's modification: Screw that Golden Delicious nonsense. Granny Smiths - the tart apple, the sweetness, the caramel, it's amazing.
One variation I like is using half brown sugar and half white for a standard apple pie filling. That and adding allspice and a pinch of grated lemon peel as well as the usual cinnamon. The filling comes out brown, but it tastes wonderful.
Are you going to make your own crust? That's the bane of most of my pies. I usually cheat by using the shortbread crust from the Joy of Cooking -- crumbly stuff you press into the pan, and it doesn't get soggy. This is something I really wish I could do, because for me, pie beats cake by a mile.
I'm not a big apple person, but is Golden Delicious even a baking apple? The apple suggestion just sounded wrong to me. I make it with Granny Smiths, it's wonderful.
Golden Delicious apples are an abomination second only to Red Delicious. Both varieties are not delicious IMHO, either for eating or baking. But no, Delicious apples were not developed as baking apples; their raw texture is soft and mushy. They were mainly bred for their keeping qualities.
Personally, I like Macs in pies. It's not conventional wisdom, but they're firm tart apples and it works. Granny Smith, of course, is the classic pie apple.
You're right; Macs ARE hard to find down here, as is my other favourite, Spartan. I don't know why that is. Braburns aren't a bad substitute--also a firm, tart apple--but also "grab 'em when you see 'em". Granny Smiths are plentiful down here--I guess they're a better know variety so they sell well.
I grew up in the Okanagan Valley, so I'm kinda picky about fruit. ;-D
One variation I like is using half brown sugar and half white for a standard apple pie filling. That and adding allspice and a pinch of grated lemon peel as well as the usual cinnamon. The filling comes out brown, but it tastes wonderful.
ReplyDeleteYum! thanks for the link. granny smiths all the way, fer shure. Have a great Thanksgiving, O groom-ed one!
ReplyDeletecaroline
Are you going to make your own crust? That's the bane of most of my pies. I usually cheat by using the shortbread crust from the Joy of Cooking -- crumbly stuff you press into the pan, and it doesn't get soggy. This is something I really wish I could do, because for me, pie beats cake by a mile.
ReplyDeleteI don't know what sick bastard would put a sweet (and bland, IMO) apple like a Golden in a pie. You might as well just pour syrup in. Blech.
ReplyDeleteI'm not a big apple person, but is Golden Delicious even a baking apple? The apple suggestion just sounded wrong to me. I make it with Granny Smiths, it's wonderful.
ReplyDeleteGolden Delicious apples are an abomination second only to Red Delicious. Both varieties are not delicious IMHO, either for eating or baking. But no, Delicious apples were not developed as baking apples; their raw texture is soft and mushy. They were mainly bred for their keeping qualities.
ReplyDeletePersonally, I like Macs in pies. It's not conventional wisdom, but they're firm tart apples and it works. Granny Smith, of course, is the classic pie apple.
I love MacIntosh but for some reason they're hard to find here. Granny Smiths are easy and plentiful, and they are excellent in this pie.
ReplyDeleteYou're right; Macs ARE hard to find down here, as is my other favourite, Spartan. I don't know why that is. Braburns aren't a bad substitute--also a firm, tart apple--but also "grab 'em when you see 'em". Granny Smiths are plentiful down here--I guess they're a better know variety so they sell well.
ReplyDeleteI grew up in the Okanagan Valley, so I'm kinda picky about fruit. ;-D