Which Apples Should I Use For Pie? - Pie Q&A with Kate McDermott

Soft or firm? Tart or sweet? Granny Smith or McIntosh? Kate and Mel are here to tell you what's best for the apple pie of your dreams!

[jz]

For the holidays I like to make homemade apple pie for my son, which is his favorite. I grew up watching my Grandmother make pies every Sunday and I was blessed to have her teach me how to make a good crust. I SO enjoyed your video as I had always used one type of apple. I learned so much from you two and I can hardly wait to make my next pie, Thanksgiving being 5 days away. He’s pretty picky so perhaps I’ll make one with Pear, Quince and some unpeeled apples and one without just in case. He isn’t always as adventurous as I am when it comes to new flavors & ingredients. Thank you Ladies!! I’ll be watching for more from you.

[patciaramitaro]

I only use Macintosh. I like how you said to layer the apples in the crust. I mix the apples butter cinnamon and sugar in a bowl the put in the pie crust. Love this website!

[pamelaanderson]

Now I know why my grandmother (born in 1892) cooked her filling before hand, letting it cool and then filling and baking her pies, totally makes sense! Mystery solved, thank you ladies!

[savagefrieze]

Wow I didn’t know anyone else mixed apples, left skin on, pre baked a bit, limited sugar based on apple sweetness etc. I do this with pies crumble and apple sauces. Don’t forget Pink Ladies and winesaps in the mix.. thanks for the affirmation!

[siggylev]

I love the look of a big dome on my apple pies, so I don’t mind the void between the fruit and the crust. No pre cooking the filling for me. Personally, I don’t like to use a variety of apples for my filling. I like a sweet and tart tasting pie and usually use Braeburns or something like it

[owenluck]

Which are the best apples for a French, tart ?