Apple pie is one of the most classic and beloved desserts, especially in American culture. It has been around for centuries, with the first recorded apple pie recipe dating all the way back to 1381 in England. Since then, apple pie has become a staple dessert across many cultures and cuisines. But when it comes to the perfect, traditional apple pie, one key question remains – what is the best type of apple to use?
Brief history of apple pie
As mentioned, apple pie dates back to the 14th century in England. The early recipes called for apples, pastry dough, and sometimes figs and raisins. While the concept of enclosing apples in pastry dough originated in England, it became extremely popular in America during the colonial era. America’s apple orchards were producing more apples than the colonists knew what to do with, so apple pie became a creative and delicious way to use the bounty of fruit. The first recorded apple pie recipe in America dates back to 1697.
For the next few centuries, apple pie was a staple in American home cooking. Different recipes incorporated various spices, sugars, and preparation methods, but the core concept remained the same. Apple pie grew to become synonymous with American culture and tradition. In the 20th century, the phrase “as American as apple pie” emerged to describe things that were quintessentially American. Today, this beloved dessert is still just as popular, with apple pie representing one of the top-selling pies.
Popular apples for baking
So what is the best apple for creating the perfect, traditional apple pie? There are actually several apple varieties that perform well in pies. Here are some of the top choices:
Granny Smith
Granny Smith apples have a bright green skin and a tart, crisp flavor. They hold their shape very well during baking, which makes them an excellent choice for pies and other baked goods. Granny Smiths provide a nice firm texture and tangy flavor that balances well with sweet ingredients like sugar and cinnamon.
Golden Delicious
Golden Delicious apples have a sweet-tart flavor and soft texture. Their name comes from their yellow skin and high sugar content. When baked, Golden Delicious apples tend to break down more than firmer varieties, creating a saucy pie filling. Their sweet flavor helps complement spices.
Braeburn
Braeburn apples are a good middle ground between tart and sweet. They have a pleasing apple flavor that showcases the fruit rather than added sugar. Their flesh is crisp and juicy. Braeburns hold their shape decently when baked.
Jonagold
Jonagold apples are a cross between Golden Delicious and Jonathan apples. They have a sweet-tart flavor that becomes richer when baked. Jonagolds break down more during baking but still maintain some structure. Their flavor has notes of honey and vanilla.
Honeycrisp
Honeycrisp apples are explosively crisp and juicy with a sweet honey-like flavor. They lend a fresh apple taste and pleasant crunch to pies. However, Honeycrisp apples lose their structure quickly when cooked, so they’re best combined with a firmer variety.
Rome Beauty
Rome Beauty apples have a mild flavor with just a touch of tartness. They bake up tender while maintaining their shape very well. The result is a soft, yielding texture that melds with the pie filling. Rome Beauties are a great bakery apple.
Traditional apple pie filling ingredients
In addition to choosing the right apple variety, traditional apple pie also depends on common filling ingredients that complement the apples:
Sugar
Sugar adds sweetness to balance out the apples’ natural tartness. Granulated white sugar is most common. Brown sugar or maple syrup can also add flavor. The amount added depends on the apples’ inherent sweetness.
Spices
Warm spices like cinnamon, nutmeg, and ginger add fall flavor to apple pie. They help the apples taste distinctly dessert-like rather than just fruit-like. Start with 1/2 to 1 teaspoon of each spice and adjust to taste.
Lemon juice
A bit of lemon juice enhances apple flavor and prevents browning. 1-2 teaspoons is plenty for a standard pie.
Cornstarch or flour
These pantry staples help thicken the apple pie juice into a saucy filling. 2-3 tablespoons is usually sufficient.
Butter
Butter lends rich flavor and a velvety texture to the filling. Around 2 tablespoons is traditional.
The perfect traditional apple pie crust
The pastry crust is equally as important as the filling for apple pie success. Here are some tips for making the perfect traditional apple pie crust:
– Use cold butter and shortening cut into flour for a tender, flaky texture
– Chill the dough before rolling it out for easier handling
– Mixing by hand allows greater control compared to a food processor
– Don’t overwork the dough to avoid toughness from too much gluten development
– Brush the rolled out dough with egg wash or milk before baking for enhanced browning and sheen
– For a decorative edge, crimp the dough with your fingers or cut out shapes with a small biscuit cutter
– Make a vent hole in the top crust so steam can escape and prevent blowing out
– Bake at a high temperature like 425°F to maximize rise and achieve golden brownness
Putting it all together
Now that we’ve broken down the components, what is the ultimate apple variety and recipe for traditional apple pie perfection? Here is one tried and true combination:
Ingredients
- Pie dough for a double-crust pie
- 2 lbs apples, 50% Granny Smith, 50% Golden Delicious
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Preheat oven to 425°F.
- Peel, core, and slice the apples. Place in a large bowl.
- Add the granulated sugar, brown sugar, lemon juice, cornstarch, and spices. Toss to combine.
- On a floured surface, roll out one pie dough and fit it into a 9-inch pie pan. Trim edges.
- Pour the apple mixture into the pie shell.
- Dot the top with the butter pieces.
- Roll out the top pie dough. Cut out vent holes. Lay the dough on top of the filling.
- Crimp the edges to seal. Brush the top crust with egg wash.
- Bake for 15 minutes. Reduce heat to 375°F and bake 35-40 more minutes until golden brown.
- Allow to cool before slicing to serve.
Conclusion
Apple pie is an American classic dessert, and there are plenty of apple varieties that can create a delicious, traditional pie. For the perfect balance of sweet and tart in both the filling and crust, Granny Smith and Golden Delicious apples are a tried-and-true combo. Scented with fall spices and poured into a flaky pie crust, this apple pie represents old-fashioned goodness at its best – the very thing Thanksgiving memories are made of. Use high quality and properly stored ingredients, and employ careful preparation methods for pie perfection. Now that you know which apples make the cut, you can bake the apple pie of your dreams!