In the season of pumpkin spice and maple syrup, the world of apples can seem daunting. In the United States alone, more than 2,500 varieties are grown. This raises questions, such as: Which apple makes the best pie? This article will discuss two of the most popular apples for culinary use, while also discussing an underrated favorite with a unique application.
Granny Smith
Granny Smiths offer arguably the broadest bandwidth of applications. The tart flavor complements the firm, dense and crisp texture that is surprisingly hearty.
The high acidity helps slow the browning process, making it ideal for savory applications like garnishing pork chops or adding zip to a coleslaw.
Granny Smiths are popular for baking pies, crumbles, crisps and tarts, as the high acidity balances all of the added sugar in desserts, and the firm flesh holds its shape in the oven.
Honeycrisp
Honeycrisp is a popular variety in fall cuisine. It has a toned-down tang when compared with Granny Smith while also offering a mild sweetness.
Honeycrisp apples honor their namesake. Their unusually large cells burst with juice when bitten, ramping up the refreshment factor.
Honeycrisp can serve well in savory applications, especially when thought of in a charcuterie context. Cheeses and puff pastry can create a delightful dish, but Honeycrisp can also make for a sweet-and-savory salsa when paired with red onion, tomato, cilantro and jalapeños.
The best sweet applications for a Honeycrisp are difficult to nail down, as it would be hard to find a place it doesn’t belong. Its balanced flavors and ability to hold texture when baked make it great for desserts that use the apple as a highlight. Coffee cakes, fritters, dumplings, crumbles and crisps suit this variety while also leaving room for more experimental flavors like chili powder or chai spice.
Cortland
Cortland apples offer unique opportunities, with their sweet-tart profile bolstered by vinous, winelike notes. That makes them a good choice for boozy desserts.
They also resist browning, and their snow-white flesh offers a softer but still juicy contrast needed in many salads.
The more adult flavors work wonderfully in a drunken apple cake (kuchen borracho, a rum-spiked Chilean take on German kuchen), crumbles laced with bourbon and molasses, or turnovers fortified by brandy or hard cider.
Quick Guide
Pies
- Granny Smith: Acidity to maintain texture and balance flavor
- Honeycrisp: Tender-firm texture and balanced flavor profile
- Golden Delicious: Tender texture, rich and buttery flavor
- Northern Spy: Firm flesh and sweet-tart flavor
Cakes
- Granny Smith: Firm structure and high acidity balance heaviness and maintain a moist crumb
- Braeburn: Flavor pairs well with warming spices, and its dense structure softens without becoming mushy
- Fuji: High sugar content caramelizes well and reduces the need for added sugar
- Gala: Soft texture that brings a nice mouthfeel and reduces the need for added sugar
Crisps and Crumbles
- Honeycrisp: Softens at a steady rate while holding shape enough for scoopability
- Jonagold: Aromatic and naturally sweet, maintains structural integrity
- Golden Delicious: Develops a jammy texture and honeyed sweetness as it cooks
- Braeburn: Withstands heavy fall spices and retains juices
Cider
- Granny Smith: Sharp tartness that brightens a blend; low in tannin, so it pairs well with a bittersweet apple for structure
- Golden Delicious: Reliably fermentable sugars and a good blending base for a full mouthfeel
- Dabinett: A classic English bittersweet with low acid and soft tannins that give blends body and a bittersweet finish
- Yarlington Mill: Aromatic medium bittersweet with above-average sugar that lends itself well to blended ciders
Doughnuts
- Honeycrisp: Ideal texture retention and flavor development that retains moisture
- Pink Lady: Sturdy flavor, shape and visual appeal
- Cosmic Crisp: Balanced texture, ideal moisture and strong glazing potential
- Granny Smith: Cuts through sweetness and richness while pairing well with other fall flavors
Dumplings
- Granny Smith: Has structural integrity that develops into a controlled softness and flavor
- Jonathan: Tangy-sweet balance with hints of spice and a fine-grained texture that absorbs butter
- Honeycrisp: High moisture content and a balanced flavor profile; may need a thickener
- Pink Lady: Texture and structural integrity that maintain flavor and juiciness without turning the pastry soggy
Baked Apples
- Braeburn: Firm flesh and high heat durability develop richness and spice
- Rome: Thick skin maintains the apple’s shape while its mild profile sets a good backdrop for added flavors
- Jonagold: Develops a soft but not mealy texture, while strong aromas and high sugar create a rich, sweet finish
- Pink Lady: Strong shape, intense juice and sweet-tart flavors create a low-maintenance profile
Apples to Apples
There is no true “best apple” out there, but there are applications that are more successful based on flavors and textures. Firm and tart apples are favored in pies and caramel apples. Sweet and crisp apples help balance the nuances of cakes and more complex bakes. Soft and tender apples benefit sauces and compotes. But apples can be paired with each other, as well.
A pie might suit your autumn mood better if you mix a firm-sweet apple like Honeycrisp with Granny Smith to lower the acidity without sacrificing texture. Soft and mealy apples are not recommended for dishes requiring structure, but they make for excellent apple butter or an accent to sauerkraut or baked beans. At the end of the day, there is a place for every apple, but recognizing what qualities suit what application makes the whole journey much smoother.
Don't stop here
Every Score. Every Story. One Home.
Breaking sports, entertainment and news from across the Total Apex network, updated all day.
Get the Full Story →
