What is the best apple for apple crisp?

Table of Contents:

1. What is the best apple for apple crisp?
2. Should you peel apples for apple crisp?
3. Can you mix apples in apple pie?
4. How thick should apples be for apple pie?
5. What apples are the best to make apple pie?
6. How do you fix a soggy apple pie?
7. Why is my apple pie too runny?
8. Who makes the best apple pie?
9. Why do you add lemon juice to apple pie?
10. What can I use if I don't have lemon juice for apple pie?
11. What can I substitute for lemon juice in apple crisp?

What is the best 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.

Should you peel apples for apple crisp?

Apples should always be peeled and cored. Don't skip this step: Leaving the skins on the apples only messes with your crisp's consistency and texture.

Can you mix apples in apple pie?

The short answer to this question is yes, you absolutely can mix together different types of apples in a pie filling. ... Softer-textured apples, or apples cut into very small pieces, can actually start to break down in a pie filling, adding a bit of apple sauce to the pie.

How thick should apples be for apple pie?

For every piece of apple, hold it cut-side down and slice evenly, about 1/4-inch (1/2 cm) thick. Now go make the ULTIMATE APPLE PIE.

What apples are the best to make apple pie?

We especially love these varieties of apples for baked desserts and pie:

1. Granny Smith — Your standard, never-fails baking apple. ...
2. Honeycrisp — Extra crisp and always holds firm after baking. ...
3. Jonagold — Tart with a bit of sweetness. ...
4. Braeburn — Crisp, sweet apples that hold up well in pie and other baked desserts.

How do you fix a soggy apple pie?

How to Fix a Soggy Pie Crust. A lot of times, the top crust on a pie will cook faster than the bottom. If your bottom crust is underdone, cover the top with foil so it doesn't burn, and throw your pie back in the oven at 425ºF to 450ºF for about 12 minutes.

Why is my apple pie too runny?

Why is my apple pie so runny and the bottom crust so soggy? These are the two most common laments from the home baker, and there is one culprit for both problems: moisture. As they cook inside the crust, apples exude juice. The juice makes the pie filling runny and the crust soggy.

Who makes the best apple pie?

• We tested three brands of frozen apple pie.
• The brands we sampled were Mrs. Smith's, Sara Lee, and Marie Callender's.
• Marie Callender's was our favorite because its apples tasted the most authentic, and its crumb topping was deliciously sweet.

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.

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.

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.