Paula Deen's Apple Pie Recipe - Something Swanky Dessert Recipes (2024)

FAQs

What apples are best for apple pie Paula Deen? ›

Of course, you're not here to get a non-answer, so we'll share Paula's favorite combination with you because Paula never steers us wrong when it comes to cooking and baking! She prefers to use crisp Granny Smith apples paired with either McIntosh apples or Jonagold apples.

Paula Red apples are suitable for both eating fresh and cooking, although they become extremely soft when cooked, which suits them to some dishes (applesauce) and not others (pies).

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

The Honeycrisp apple is one of the sweeter varieties, so it definitely is not lacking in the flavor department. They stay relatively firm, although less so than the Granny Smiths, and this makes them a great combination of flavor and texture for your pies.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

What is the apple pie issue? ›

pertaining to or embodying values perceived as traditionally American, or, more broadly, as unassailable: apple-pie virtues of individualism and hard work;an apple-pie issue that no politician could vote against.

Taste: Sunrise is a yellow apple streaked with a rosy blush that almost seems to glow, like the golden sunrise of its name. It most closely resembles Gala, but the colors are brighter. The Sunrise has a pleasingly sweet crispness, floral quality and very low acid content, making it an excellent dessert apple.

They have a firm texture that softens slightly when baked, creating a deliciously tangy filling. Granny Smith: Granny Smith apples are known for their tartness and crisp texture, making them ideal for baking. They hold their shape well and provide a refreshing contrast to the sweetness of the pie crust and filling.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Later in the season, Paula Red apples develop a mealy, softer consistency suitable for several cooked preparations. The apples can be incorporated into crisps, cobblers, and crumbles, baked into scones, muffins, granola bars, and pancakes, or combined with firmer apple varieties in fillings for pastries.