McIntosh apples are one of the most popular apple varieties for baking, especially for pies. Their tender flesh and balanced sweet-tart flavor make them an ideal choice. In this article, we’ll look at why McIntosh apples work so well in pies and how to best use them.
What are McIntosh Apples?
McIntosh apples originated in Ontario, Canada in the early 1800s. The original McIntosh apple tree was discovered by John McIntosh on his farm. The McIntosh variety was likely a chance seedling from a number of apple varieties McIntosh had on his property.
McIntosh apples have bright white flesh that is juicy and tender. When ripe, they have red and green skin with a red blush over a green background. They are medium-sized apples that are round in shape.
The flesh of McIntosh apples is less dense than other baking varieties. They contain pockets of air within their tender flesh. When baked, the flesh easily separates into soft saucy pieces while holding their shape.
McIntosh apples have a balanced sweet-tart flavor. They are sweeter than Granny Smith apples but tarter than Red Delicious. Their sweetness comes forward when baked but they still maintain a tangy flavor.
Why Are McIntosh Apples Good for Pies?
There are a few key characteristics that make McIntosh apples an excellent choice for pies:
- Tender, juicy flesh – McIntosh apples soften up when baked while still maintaining their shape.
- Sweet-tart flavor – The sweetness is enhanced during baking, but they keep enough tartness for flavor.
- Aromatic – McIntosh apples get sweeter and develop a lovely aroma when baked.
- Easy to work with – They hold together well during peeling, coring and slicing due to their tender flesh.
The soft flesh of McIntosh allows the apples to break down into a delicious sauce-like filling while bits of apple maintain their shape. The classic balance of sweet and tart makes them a perfect complement to the flavors of cinnamon, brown sugar, vanilla and other pie spices.
How to Prepare McIntosh Apples for Pie
Preparing McIntosh apples for a pie filling is simple. Here are some tips:
- Wash and dry the apples thoroughly.
- Peel the apples if desired. Some prefer apple pie with peel on for added texture and nutrition.
- Core the apples and slice horizontally into thin wedges, about 1/4 to 1/2 inch thick.
- Toss the sliced apples with lemon juice to prevent browning.
- Add sugar, spices, flour or other ingredients as the recipe directs.
McIntosh apples tend to cook down significantly in the oven. For a double crust pie, heap mounded slices in the pie pan and they’ll reduce to a nice even thickness after baking.
For a lattice-top pie, layer the apples slightly lower since the top won’t press down on the filling. Still mound the apples higher than the unbaked pie shell edges to account for reduction.
How to Bake a McIntosh Apple Pie
Baking brings out the best in McIntosh apples. Here are some tips for delicious results:
- Use an oven temperature between 375°F to 425°F. The higher heat helps apples soften and caramelize.
- Place a baking sheet or foil-lined sheet pan on the rack below the pie. This will catch any drips.
- Bake until the crust is golden brown and juice bubbles through the vents, 35 to 60 minutes.
- Cover the edges with foil or a pie shield if browning too quickly.
- Let cool at least 2 hours before slicing for clean slices and optimal flavor.
The liquid released from the apples will thicken as it cools. Letting the pie fully cool allows the juices to set up for neat slices and the best texture.
How to Store an Apple Pie
Apple pies taste best fresh but extras can keep for a few days:
- Cover tightly and store at room temperature up to 2 days.
- Refrigerate up to 4 days.
- Freeze up to 4 months.
Reheating a slice in the microwave for 30 seconds improves the texture of leftover pie. Place a paper towel over the pie to prevent sogginess.
Delicious McIntosh Apple Pie Recipes
McIntosh apples shine in all types of apple pie recipes. Here are some delicious ways to use them:
Classic Double Crust Apple Pie
This easy apple pie has a bottom crust and lattice-woven top crust. The filling is lightly spiced to let the apple flavor shine through.
Caramel Apple Pecan Pie
Chopped pecans add fabulous crunch to the filling. A caramel drizzle takes it over the top.
Cheddar Apple Crumb Pie
Sharp cheddar balances the sweetness of the apples in this twist on apple pie with a crisp crumb topping.
Apple Pie Tacos
Filled taco shells stand in for a pie crust in these fun individual hand pies with an apple pie filling.
Easy Free-Form Apple Tart
This beautiful free-form tart has caramelized apple slices fanned over a creamy cinnamon custard in a rustic pie crust.
Apple Slab Pie
A sheet pan of apple pie? Yes please! This slab pie feeds a crowd and is topped with streusel.
Expert Tips for Making the Best McIntosh Apple Pies
With their tender texture and balanced sweet-tart flavor, McIntosh apples make fabulous pies. Here are some pro tips:
- Mix different apple varieties. Adding Granny Smiths or Honeycrisp apples provides texture and flavor contrast.
- Add mix-ins like raisins, dried cranberries, chopped nuts or toffee bits.
- Flavor the pie crust. cinnamon-sugar, nutmeg or other spices can be sprinkled between layers of dough.
- Brush crust with milk or egg wash before baking for a shiny, golden crust.
- Let the pie cool thoroughly for cleaner slices and the best texture.
- Serve warm with vanilla ice cream or whipped cream for à la mode perfection.
Storing and Using Leftover Apple Filling
The cooked apple pie filling keeps well in the fridge for 4-5 days. Here are some delicious ways to use up leftovers:
- Top yogurt, oatmeal or pancakes
- Layer between crepes or sandwiches
- Swirl into muffin batter
- Fold into an omelet or quiche filling
- Blend into a smoothie
- Top waffles or ice cream
- Simmer with granola as a crisp cereal topping
- Use as a filling for thumbprint cookies
The leftover cooked apples freeze well too. Portion into reusable containers or freezer bags for up to 4 months. Thaw in the fridge before using.
Troubleshooting Common Apple Pie Problems
Making apple pie does take some practice. Here are solutions to the most common issues:
| Problem | Solution |
|---|---|
| Runny filling | Use cornstarch, tapioca flour or minute tapioca to thicken the juices. Or cook down filling before baking. |
| Soggy bottom crust | Pre-bake empty pie shell, use a hot baking sheet or place foil on rack below pie when baking. |
| Tough apple texture | Slice apples thinner and avoid over-baking. Take temperature in center to determine doneness. |
| Burnt edges | Cover crust edges with foil or a pie shield when baking. |
| Undercooked filling | Use a hotter oven temperature and cover crust edges to prevent over-browning. |
| Crunchy apples | Par-cook apples on stovetop first before filling unbaked pie shell. |
Frequently Asked Questions
What are the best apples for apple pies?
The best apples for pies are McIntosh, Cortland, Jonathan, Granny Smith, Pink Lady, Honeycrisp, Braeburn, and Golden Delicious. Mix 2-4 varieties for the best results.
Do McIntosh apples get mushy when baked?
McIntosh will soften and break down into a soft, saucy consistency when baked. But they hold their shape better than varieties like Cortland or Macoun. Slice them thinner for a more intact texture.
Is cinnamon optional in apple pie?
Cinnamon complements the flavors of apples beautifully, but it’s not essential. Apple pie can be made without cinnamon if preferred. Nutmeg, allspice, lemon zest, vanilla and almond extract also taste great in pies.
What thickener is best for apple pie filling?
Flour and cornstarch are common thickeners for pies. 2-4 tablespoons per pie produces a nice consistency. Clear gelatin like agar can also thicken the filling without affecting texture or clarity.
Should apple pie filling be cooked first?
Pre-cooking the sliced apples speeds up baking time in the oven. It softens the apples and enhances the filling texture. You can cook the apples in syrup, sugar or spices.
Conclusion
McIntosh apples are a classic choice for apple pies. Their sweet-tart flavor provides the perfect balance of tastes and aromas. Their tender flesh softens into a delicious sauce-like filling while still holding shape. For pie perfection, slice McIntosh apples thin, spice them lightly and bake into a flaky crust. With a few tips, you can easily make delicious pies that highlight the best qualities of McIntosh apples.