A tip about apple pies and cobblers...

[dragoness_e]

If you are making baked apple desserts such as apple pie or apple cobbler... use Granny Smith apples. When baked, the tart apple flavor mellows slightly, and combines with the usual apple pie spices and sugar to make for a delicious tangy fruit taste.

DON'T use Red Delicious. This utterly tasteless apple, when baked, becomes a mushy, utterly tasteless apple-thing. This message brought to you by experience.

Comments

[conuly]

Jonathons and Jonagolds aren't half-bad in baked goods either, or Winesaps. (This assumes a North American apple section - in the UK, they have different choices.)

[dragoness_e]

Thanks for the tip. I'll have to try those sometime.

[dragondancer5150]

Ewww, yeah. You couldn't pay me to eat a Red "Delicious" (so badly misnamed) by itself. Sorry they're not any better baked!

[dragoness_e]

Fortunately, it was not I who made that mistake. Unfortunately, it was I who ate it unknowingly and said to myself, "HOW can an apple cobbler be this tasteless??"

Seriously. I could taste the sugar, and spices (especially cinnamon), but the apple was a mushy, flavorless void. It was so weird.

[sylverthorne]

Braeburns make for decent baking apples, and I've had decent luck with Fujis. I should find out what the local pie guy uses; his are invariably glorious... ^^;