Just like there are many opinions about the best chili ingredients, the best apples to use for apple pie is also a matter of personal opinion. No particular variety truly qualifies as the best pie apple but here are a few suggestions for pie success.
If you like a sweet pie, use Crispin, Golden Delicious, Jonagold. In fact, you can reduce the amount of sugar in your pie if you use these sweet varieties.
For a more tart pie with a strong apple flavor, try Cortland, Empire, Ida Red, Northern Spy, Rhode Island Greening or Rome. Many people love the classic McIntosh pie but be sure to add thickener because the tender McIntosh flesh breaks down easily.
Whatever variety you use, make sure it’s a New York-grown apple. That way you’ll be sure it is as fresh as possible, making for a delicious pie just like mom used to make!
Streusel-Topped Apple Pie
Servings: 6
Ingredients:
1 package pie crust mix (2 crusts)
2 cups (8 ounces) Wisconsin Cheddar Cheese, shredded, divided
4 cups (about 3 pounds) tart apples, sliced
2 tablespoons flour
1/2 teaspoon ground nutmeg
1/2 cup sugar
1/2 cup brown sugar, firmly packed
3/4 teaspoon cinnamon
3 tablespoons butter
Cooking Directions:
Preheat oven to 375ºF. Prepare one pie crust (1/2 package) according to package directions. Work 1 cup of the Wisconsin Cheddar into crust. Roll dough and line pie plate. Place apples in pastry-lined plate, sprinkling flour and nutmeg evenly over.
To prepare topping, combine remaining package of the pie crust mix, sugar and cinnamon. Thoroughly cut in butter. Cover apples with half of topping. Sprinkle with 1 cup Wisconsin Cheddar Cheese and top with remaining topping. Bake for about 40 minutes or until aplles are tender.
Classic Apple Pie
Serves 8
6 cups of New York State apples thinly sliced & peeled
1/4 cup of sugar
2 tablespoons of flour
3/4 teaspoon of cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice
Use your favorite piecrust whether it’s a treasured family recipe or the quick and easy refrigerated piecrusts available at the supermarket. This recipe makes a two-crust pie in a 9-inch pan.
Heat oven to 425 degrees. Prepare piecrust and place crust in pie pan, pressing firmly against sides and bottom. Trim crust even with the pan edge. Combine all filling ingredients in a large bowl. Mix lightly. Fill piecrust and place second crust over filling.
Wrap excess top crust under the bottom crust edge. Press edges together to seal and flute.
Cut slits in top crust. Cover edge of crust with strips of foil for the first 25 minutes of baking. Bake for 40 to 45 minutes or until crust is golden brown.
I Spy A Winner!
“Spy Apple Pie” snuck off with a prize at the New York State Fair. Fortunately, the recipe’s no longer a secret! Go ahead, reward yourself:
Spy Apple Pie
4 cups Spy apple slices
1/4 tsp. ground nutmeg
2 tbsp. flour
1/8 tsp. ginger
1/2 cup sugar
1/8 tsp. salt
1/2 cup brown sugar, firmly packed
1 tbsp. lemon juice
3/4 tsp. ground cinnamon
3 tbsp. margarine
1/3 cup finely ground pecans
1 pkg. pie crusts
Place apple slices in plastic bowl. Measure dry ingredients into another bowl, cover and shake to mix. Put mixture over apples; add lemon juice. Cover and shake to coat with sugar mixture. Sprinkle 1/3 cup finely ground pecans in the bottom of the 9” pastry-lined pan. Fill pan with apples; dot with margarine. Vent top crust and apply over filling, flute edges. Bake at 400 for one hour, or until crust is golden brown.
