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.
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.
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.
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.