Choosing the right type of apples is crucial to making delicious apple pies. Granny Smith apples are generally considered a good cooking and baking apple. So, are Granny Smith apples good for pies?
Yes, Granny Smith apples are a good choice for pies because their tart flavor and firm texture work well in a filling. You can use them on their own or in a blend. The recipe still matters: the apple variety alone won’t prevent a runny filling or a soggy crust.
Let’s dig a bit deeper into this now.
What Apples Are Good for Pies?
Different apples have their very own taste, texture, and flavor.
When choosing apples for baking, you should base your selection on the recipe and flavor you wish to achieve.
So, apples that are good for apple sauce may not be the best choice for apple pie.
In the case of apple pie, the crust and the filling are equally important because they decide the taste and quality.
By choosing the right apples for the filling, you can take your apple pie to the next level and make it a memorable dessert.
A delicious pie has a rich, buttery crust and juicy, tender, and flavorful apple filling.
Here are some of the important factors that will help you select such apples.
1. Texture
If you want distinct apple slices in the filling, choose a variety that holds some shape when baked. How crisp an apple feels when raw doesn’t tell you everything about its cooked texture.
Softer-cooking apples can also be useful in a blend if you like a filling with both tender pieces and a softer base.
2. Flavor Balance
Some people prefer a tart pie, while others like a sweeter filling. The balance depends on the apples and the sugar in the recipe, so there isn’t one level of sweetness that every apple pie needs.
If it’s difficult to get this balance with just one type of apple, you can use a variety of apples in the same pie.
3. Moisture Content
Apples release juice as they cook, and the filling needs a way to manage that liquid. Choosing a firm apple doesn’t guarantee that a pie will have the right consistency.
Use the apple quantity and thickener specified in your recipe. Different thickeners need different amounts, so don’t assume that flour, cornstarch, and tapioca can be swapped spoon for spoon.
What Apples Are Not Good For Apple Pies?
An apple isn’t automatically unsuitable just because it is very tart, sweet, or soft after cooking. What matters is whether its flavor and cooked texture suit the filling you want.
If you prefer distinct slices, using only a variety that cooks down quickly may disappoint you. You can instead choose a firmer-cooking apple or use the softer one as part of a blend.
Why Are Granny Smith Apples Good For Pies?
Granny Smith apples are a versatile cooking apple.
In King Arthur’s comparison of six apple varieties, the Granny Smith slices kept their shape while becoming tender. The test used sweetened apples baked without a crust, so it supports their usefulness in a filling rather than guaranteeing how every finished pie will turn out.
Granny Smith is a tart apple, but a pie made with it doesn’t have to taste sharply sour. Added sugar and the rest of the filling affect the finished flavor.
If you prefer a sweeter filling, choose a recipe that suits that preference rather than relying on the variety name alone.
Should You Cook Granny Smith Apples Before Adding Them To Pies?
You don’t always need to pre-cook Granny Smith apples. Some recipes put the prepared raw apples straight into the crust, while others cook the filling first. Choose a recipe for the method you want to use.
For example, King Arthur’s classic apple pie uses an uncooked filling. Its instructions include a thickener and checks for bubbling filling, so skipping pre-cooking doesn’t mean skipping those steps.
Pre-cooking can help you manage the juice before the pie goes into the oven. It reduces the risk of excess liquid, but it doesn’t promise a filling with no free juice.
In King Arthur’s make-ahead filling recipe, the apples are softened without becoming completely tender, then the filling is cooled before it goes into the crust. Follow that recipe’s full method rather than adding a brief cooking step to any pie and expecting the same result.
Pre-cooking also doesn’t guarantee identical texture or flavor in every slice. Cut the apples to the size specified in the recipe and follow its baking and doneness checks, even when the filling has already been cooked.
Let the baked pie cool as directed before slicing. The filling continues to set as it cools, so cutting it while hot can release juice even when you have used a suitable apple and thickener.
Which Apples Work Well With Granny Smith Apples In Apple Pies?
For one tested example, King Arthur’s make-ahead filling recipe suggests Granny Smith and Pink Lady. This is a starting point for that recipe, rather than a promise that one combination will taste best to everyone.
Use the amount of prepared fruit that your recipe specifies. A count such as six or seven Honeycrisp apples to two Granny Smith apples doesn’t establish the same amount of filling each time, because apples vary in size. There’s no universal blend ratio for every 9-inch pie.
