![]() ![]() It tasted very strong of apple flavor, and had notes of apple cider. The raw taste test of the McIntosh apple got me very excited for how it well it would do baked. While they do hold their shape well, the flavor does not contribute anything to the pie and the liquid released that doesn’t thicken would lead to a very soggy crust. I think it would lead to a very soggy crust.įinal Thoughts: Red Delicious apples are not good pie apples (or eating apples, honestly). Shrinkage & Liquid Content: Did not shrink very much, but did produce quite a bit of liquid that did not thicken up. Did not soften as much as a pie apple should. Really no discernible flavor notes. Very, very low in apple flavor, boarding on nonexistent. I didn’t have high hopes for this one as being a good pie apple, and my suspicions were correct.įlavor Profile: Very bland. I threw this one in there because it is one of the most common apples to find. Extremely bland, with little to no apple flavor present. I hadn’t eaten a Red Delicious apple in years, and the raw taste test immediately reminded me why. I love the tartness that this apple provides and believe it would pair well with other apples that offer more sweetness and a stronger apple flavor. Shrinkage & Liquid Content: Did shrink quite a bit, but juices thickened up very nicely.įinal Thoughts: Granny Smith apples are good apples for apple pie. ![]() Texture: Apple softened when cooked but held its shape. Mild apple flavor, I longed for a more intense apple flavor. Granny Smith apples are widely available year round and are notably the most common baking apple. The flavor of the raw Granny Smith apple was by far the most tart and firm apple of the group.įlavor Profile: Quite tart, in a pleasant way. Let’s review the results, shall we?! Testing Apples for Apple Pie Granny Smith I wanted to test each separately so I could determine the qualities of each before I started combining. Traditionally, apple pies are baked with a variety of apples because each one offers a different characteristic. How much liquid is released from the apple? Did the liquid thicken up? Will it create a soggy crust?įinal Thoughts: An overview of how my feelings of this apple as an apple pie filling. Shrinkage &Liquid Content: How much does the apple shrink when it bakes? This affects if there will be a large gap between the filling and crust after baked. Texture: Is the texture firm, soft, or mushy? Is it sweet or tart or a combination of both? How apple-y does it taste? Strong or mellow? Are there any other notable flavors beside the apple? I judged them each on the following aspects:įlavor Profile: What are the complexities of the flavor profile. Once the testers came out of the oven and cooled completely, I tasted each one. I baked all of the testers in a muffin tin and compared each. I peeled and sliced each variety of apple and combined 1/3 cup of each with 1 TBSP of filling. While I do always use some cinnamon in my apple pie, I really wanted to taste the flavor of the apple, and not muddy it up with spices for the taste test. To do this test, I mixed up the ingredients for my standard apple pie recipe minus the cinnamon. I was well aware that some of these common varieties do not make good pie apples, but had never put them to the test to understand why exactly they don’t work well. ![]() Here is the lineup: Granny Smith, Red Delicious, McIntosh, Pink Lady, Fuji, Golden Delicious, Gala, and Honey Crisp for the common apples and Pink Pearl and Sweet Tango for the less well known. I wanted to pick out an assortment that I knew would be fairly easy to find for most people, as well as a couple that were different and interesting. I checked out my local farmer’s market and closest grocery store to pick up a variety of apples. So I wanted to do a good old taste test to determine which varieties would work the best in my apple pie. Each variety has a very different flavor profile and texture, especially when cooked. With fall in full force, this is no shortage of apple varieties to choose from! Figuring out which apples are the best for apple pie is no easy feat. To make the process easier, I have tested a variety of apples so that I can help you determine which apples to choose for your perfect apple pie! With such a wide variety of choices, choosing the best apples for apple pie can be a daunting task. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |