Apple Primer and French Apple Pie

| October 7, 2007 | 2 Comments

Apples, apples, apples. My apple supply from my recent picking binge is finally dwindling. PHEW! I am hoping to get a bit more out of it this week and then all the apple cooking in my house will be over for the winter.

Ever wonder what apples are good for specific purposes? Here’s a primer:

Sauces (like applesauce):

  • Braeburn
  • Cortland
  • Empire
  • Granny Smith
  • Gravenstein
  • Greening
  • Ida Red
  • Jersey Rose
  • Jonagold
  • Jonathan
  • Rome Beauty
  • Staymen

Pie:

  • Cortland
  • Gravenstein
  • Greening
  • Ida Red
  • Jonagold
  • Macoun
  • Melrose
  • Matsu
  • Paula Red
  • Rome Beauty
  • Staymen

Other Baking:

  • Cortland
  • Granny Smith
  • Greening
  • Ida Red
  • Jonagold
  • Niagara
  • Rome Beauty
  • Wine Sap

Juice/Cider:

  • Granny Smith
  • Gala
  • Gravenstein
  • Jonathan

As I have mentioned before, apples are also very good for you. They have good amounts of vitamin C and calcium . . . so it certainly doesn’t hurt to munch on one unadulterated onces in a while.

These apples are good for eating:

  • Braeburn
  • Burgundy
  • Cortland
  • Empire
  • Gala
  • Ida Red
  • Jonagold
  • Macoun
  • Macintosh
  • Matsu
  • Niagara
  • Paula Red
  • Red Delicious

There are many more varieties than this, of course, so these aren’t all-inclusive lists.

For this pie, I used a mix of Ida Red, Jonagold, and Staymen (with perhaps an Empire or two thrown in). I like to mix up the flavors when I am baking and tend to prefer a higher sweet to tart ratio. But that’s just me.

I have to admit, although this is my recipe, I was a bit surprised that I called for eight cups of sliced apples for one pie. It certainly sounds like a lot. But, fortunately, when I doubled the recipe and made two pies, it was the perfect amount. Just FYI – be sure to use a deep dish pie crust like Oronoque Orchards.

French Apple Pie
yields one pie

1 good quality pie crust (I like Oronoque Orchards)
2/3 cup sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of salt
8 cups peeled and sliced apples (about 1/4 inch thick)
1/2 tbsp vanilla

Crumb topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup firm butter

Preheat oven to 425 degrees.

Combine sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Stir in apples.

Pour apple combination into the pie crust, making them slightly higher in the center than on the sides. Sprinkle vanilla over the top of the pie.

Place pie in the preheated oven for 15 minutes.

In a medium bowl, combine the flour and brown sugar for the crumb topping. Cut in the butter and mix until crumbly.

Remove pie from the oven and sprinkle crumb topping over the apples. Place pie back in the oven and cook for an additional 30-35 minutes.

Let cool on a wire rack. Serve warm…with vanilla bean ice cream.
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This in-season post is my entry for Weekend Herb Blogging, an event started by Kalyn of Kalyn’s Kitchen. WHB is turning 2! this month and Kalyn is celebrating. This week’s WHB is being hosted by Haalo at Cook (almost) Anything At Least Once. Check Haalo’s site tomorrow for a roundup of great recipes.

Category: Dessert, Farm Fresh, Fruit

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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  1. CSA Day: Apples! | Sarah’s Cucina Bella :: Family Food | September 9, 2010
  1. Kalyn says:

    Yumm. You are seriously tempting me here. Great information on the types of apples. I only know a few of them.

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