What is a good apple for apple crisp?

Table of Contents:

1. What is a good apple for apple crisp?
2. Why is Apple Crisp not crispy?
3. Why is my apple crisp soggy?
4. What's the best apple to bake with?
5. Can I use Gala apples for baking?
6. Can you use Gala apples for pie?
7. What Apple is the sweetest?
8. Do McIntosh apples bake well?
9. What are McIntosh apples best for?
10. Are McIntosh apples soft?
11. What apples make the best pie?
12. Are Honeycrisp apples good for pie?
13. How many pounds of apples make a pie?
14. How does Martha Stewart make apple pie?
15. Why is the bottom of my apple pie soggy?
16. Why are my apples mushy in my pie?
17. Why do you add lemon juice to apple pie?
18. How do you keep a bottom pie crust from getting soggy?
19. What can I substitute for lemon juice in apple crisp?
20. What can I use if I don't have lemon juice for apple pie?
21. Can I use bottled lemon juice instead of fresh?
22. What happens if you put lemon juice on an apple?
23. Can I make jam without lemon juice?
24. Does lemon juice thicken jam?
25. What is the ratio of sugar to fruit when making jam?
26. What happens if you forget lemon juice in jam?

What is a good apple for apple crisp?

When it comes to finding the best apple for your crisp, go with a crisp, tart variety that stands up well to baking, like Granny Smith or Honeycrisp. Or, go for it – try mixing the two together if you've got both on hand. Golden Delicious is another great choice for crisp.

Why is Apple Crisp not crispy?

You need your sugars and amino acids to get hot enough to brown. You could turn up the oven overall (I'd give 375 a go), or cook it at 350 but give it a shot of 400 or so for just a few minutes at the end, or cook it for longer - as the water comes out the temperature will go up.

Why is my apple crisp soggy?

The Sugar Too often, apple crisp is just way too sweet, masking the sweet seduction of the apples themselves. ... That's what I call too-soft and too-sweet toppings that turn apple crisp into Apple Soggy and something more like granola (too much oatmeal) or cake (too much flour) or a layer of frosting (too much sugar).

What's the best apple to bake with?

The 5 Best Apples for Baking

• Granny Smith. The Granny Smith apple is my go-to apple for any baked or cooked recipe. ...
• Jonathan or Jonagold. These apples are very similar in flavor and how they behave when baked. ...
• Cortland. Don't push this small apple to the side. ...
• Braeburn. ...
• Honeycrisp.

Can I use Gala apples for baking?

Gala. With a crisp bite and a mellow sweetness, the Gala complements any recipe—you can even get away with using less sugar because of its natural sweetness. The crispness helps it retain its shape throughout baking so it doesn't get mealy.

Can you use Gala apples for pie?

Red Delicious and Gala are two apples that won't withstand cooking temperatures and should not be used for apple pie. ... Beyond the flesh, you also want to avoid apples that are overly juicy. It's not that those apples aren't delicious, but the added juice will make the filling soupy.

What Apple is the sweetest?

Fuji apple

Do McIntosh apples bake well?

McIntosh is an apple that has been loved since John McIntosh discovered seedlings in Ontario in 1811. ... It's worth the wait, though—this apple is tart and juicy-crisp, with finely textured flesh that holds its shape well, perfect for pie and other baking uses. Pink Lady apples hold their shape and flavor well for baking.

What are McIntosh apples best for?

McIntosh apples are good apples for baking, juicing, and eating. Because they are so juicy, McIntosh apples are an excellent choice to use for apple juice and sweet cider. The apple is tart enough to hold its own in a sweet dessert. The soft flesh of the apple makes it a perfect choice for applesauce or apple pie.

Are McIntosh apples soft?

McIntosh apples have soft, mealy flesh that you either love or hate - for the former, this is a great snack apple, eaten raw, but keep it far away from the oven if apple pie, bread or cake is something you are after. Meanwhile, its creamy flesh makes McIntosh apples a great candidate for applesauce or apple butter.

What apples make the best pie?

Best Apples for Apple Pie

• Granny Smith Apples. For whatever reason, Granny Smith apples have long been considered the favorite for apple pies. ...
• Honeycrisp. ...
• Golden Delicious. ...
• Rome. ...
• Jonathan or Jonagold Apples. ...
• Braeburn. ...
• Northern Spy. ...
• What Do We Want from Our Apples?

Are Honeycrisp apples good for pie?

It's the perfect combination of an all-butter flaky crust and tender (not mushy!) apples. Honeycrisp and Braeburn apples won our taste test for best-in-pie, since they have a just-right balance of sweet and tart flavor and hold their shape nicely as they bake.

How many pounds of apples make a pie?

OK, now let's start with a recipe calling for 8 cups sliced apples. A pound of apples will yield 3 cups; so for 8 cups prepared apples, you'll need about 2 2/3 pounds whole apples (make it 2 3/4 pounds, if you're at the supermarket weighing).

How does Martha Stewart make apple pie?

Ingredients

1. 2 tablespoons lemon juice.
2. 8 apples (4 tart, 4 sweet)
3. 1 Basic Pie Dough.
4. 1/4 cup sugar, plus 2 teaspoons for sprinkling.
5. 1/3 cup all-purpose flour, plus more for rolling out the dough.
6. 1/2 teaspoon ground cinnamon.
7. Pinch ground cloves.
8. 1/2 teaspoon coarse salt.

Why is the bottom of my apple pie soggy?

Pie crust gets light, flaky and crisp when the heat of the oven melts the little nubs of fat inside the crust quickly and so that they form steam that puffs the crust up. You want that process to happen quickly so that the crust sets before the filling has much of a chance to seep in and make things soggy.

Why are my apples mushy in my pie?

Pectin is the biological glue that holds together plant cells, giving fruits and vegetables their shape and structure. When apples are cooked, this pectin breaks down, and the apples turn mushy.

Why do you add lemon juice to apple pie?

Many recipes for apple pie and apple cobbler will call for tossing your sliced apples in a little bit of lemon juice before putting them into your dish. Lemon juice prevents oxidation of the apples, which means that it stops the slices from turning brown by providing a barrier between the apple's flesh and the air.

How do you keep a bottom pie crust from getting soggy?

Prevent a Soggy Bottom Pie Crust

1. Bake it Blind.
2. Choose a Rack.
3. Brush the Bottom.
4. Use a Cookie Sheet.
5. Make a Thicker Crust.
6. Add a Layer.
7. Fill It While It's Hot.

What can I substitute for lemon juice in apple crisp?

Here are 8 substitutes for lemon juice.

• Lime juice. Lime juice is the best substitute for lemon juice, as it can be used as a one-to-one replacement and has a very similar taste and acidity level ( 5 ). ...
• Orange juice. ...
• Vinegar. ...
• Citric acid. ...
• Lemon zest. ...
• White wine. ...
• Lemon extract. ...
• Cream of tartar.

What can I use if I don't have lemon juice for apple pie?

Replace the lemon juice called for in the recipe with an equal amount of lime or orange juice, or use half as much white vinegar or white wine. Note: Substituting vinegar or white wine for lemon juice works best in dishes where small amounts are used.

Can I use bottled lemon juice instead of fresh?

It's (Almost) Never Okay To Use Store-Bought Citrus Juice The stuff you squeeze by hand has less time to oxidize and no funny preservatives, which means its flavor is brighter and more pronounced compared to the bitter or muted bottled versions.

What happens if you put lemon juice on an apple?

Lemon juice helps keep the apple from turning brown because it is full of ascorbic acid (Vitamin C) and it has a low (acidic) pH level. Ascorbic acid works because oxygen will react with it before it reacts with the polyphenol oxidase enzyme in the fruit.

Can I make jam without lemon juice?

The simplest jams are made the old fashioned way without pectin at all. Using a high pectin fruit, or a low pectin fruit and lemon juice, you can still create a beautifully tasty jam....No Pectin – Just Sugar and Lemon Juice.

Fruit	Berries*
Cups Crushed Fruit	4
Cups Sugar	4
Tbs. Lemon Juice	0
Yield (Half-pints)	3 to 4

Does lemon juice thicken jam?

The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.

What is the ratio of sugar to fruit when making jam?

1:1

What happens if you forget lemon juice in jam?

If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan. (If you made the jam or jelly recently and you carefully remove the lids without damaging them, you can re-use the same lids.)