Types of Apple pie

The sweet, timeless flavour of the pie’s baked apples happily enveloped in a flaky, yet subtly chewy pastry give you a certain pièce de resistance: pie perfection (especially when paired with some creamy ice cream or a chunk of sharp cheddar).

The Braeburn apple’s flavor is the perfect balance of sweet and just slightly tart with subtle hints of pear and cinnamon. Seasons/Availability A late season variety, Braeburn apples are available late fall through early spring.

Apple pie is an all-American favorite and should be in every cook's repertoire. But if you've never made an apple pie before or were not totally satisfied with your results, perhaps you need to brush up on the best apples to use for pie and which kind of pie--tart, sweet, or sweet and tart--needs which kind of apple.

THE BIG WINNER at Mount Wachusett AppleFest’s second annual apple pie contest October 15? The Cortland. It was the only variety used by both winners: Julie Piragis of Athol, Massachusetts, in the “apple only” …

If apple pie is your favorite pie, you're basically an American hero. And you'll never have to prove it by doing a heroic act; people will just know by seeing you eat the pie. In fact, if anyone sees you eating apple pie they should thank you for being a true patriot.

It should be sweet but never cloying with a bare hint of cinnamon— this is an apple pie, after all, not a cinnamon pie. Finally, it should taste overwhelmingly of fresh apples with a bright, clean flavor.

Gala apples are a small variety with a naturally sweet taste. While gala apples are typically considered an eating apple, you can use them in apple pie as well. For the best apple pie with gala apples, use only fresh, unbruised fruit.

Originally published as Golden Apple Pie in Country Woman July/August 1995, p29 Nutritional Facts 1 slice: 484 calories, 23g fat (14g saturated fat), 61mg cholesterol, 528mg sodium, 66g carbohydrate (32g sugars, 3g fiber), 4g protein.

This easy and delicious Granny Smith apple pie recipe calls for just eight ingredients, including a refrigerated pie crust for convenience's sake. This easy and delicious Granny Smith apple pie recipe calls for just eight ingredients, including a refrigerated pie crust for convenience's sake.

Our Favorite Apple Pie is the perfect combination of an all-butter flaky crust and tender, toothsome apples. Honeycrisp and Braeburn apples …

Jonathans and Jonagolds are a traditional type of apple usually grown in the Midwest. Unlike other apples, which may be quite sweet, Jonathans and Jonagolds are a combination of sweet and tart, making them ideal for baking.

Melrose apples are available from late fall to early winter. Current Facts A cross of the Jonathon and Red Delicious apple, the Melrose is the official state apple of Ohio. Nutritional Value Melrose apples contain vitamins A and C as well trace amounts of folate and potassium.

Prepare pie crust of your choice. Pile apple mixture into pastry; dot with butter; Place second crust over the apples, and crimp. Brush with water or milk if desired. Sprinkle with sugar if desired. Bake pie at 425 for 40 minutes or until juices bubble through slits and apples are tender. If edges are browning too fast cover wth a narrow strip of foil.

Winesap Apples (Stayman Winesap) are a firm but juicy apple with a wine-like, tart flavor. They're good for eating fresh, for making cider, and for baking. Since they hold their shape well when baked, they're good for making apple dumplings.