🔕 🔔

My Basket ()

All questions

Apples to Apples?

I'm making my apple pie for "friendsgiving" and the apples I usually use (Mutsu) aren't available anymore! Can I use Golden Delicious as a substitute? Or is there a better choice with a similar flavor? Help please!

asked by Robbie over 5 years ago
7 answers 1347 views
48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2

Lisanne is a trusted home cook.

added over 5 years ago

Golden delicious are classic in apple pie. So are granny Smith for a more tart flavor.

27e464b9 6273 420b 9546 d6ed6ae12929  anita date

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 5 years ago

I am all about granny smith.

9ed12a6a b9d2 4d9d 9def 48ceb8acfccc  phoenix
added over 5 years ago

Since Mutsu is a hybrid between a Golden Delicious & a tarter apple, you might choose another Golden/Sharp hybrid: Jonagold or Gala.

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added over 5 years ago

I'm really a fan of mixing apple varieties in pie, since it'll give you more depth of flavor. (Unless we're talking Gravensteins, which I love so much they can star all by themselves.) One of my favorite combinations is: 1/3 ginger gold or Braeburn, 1/3 Jonathan or Jonagold, 1/3 granny smith. I try not to use just straight Golden Delicious because I feel the flavor of the pie ends up a little flat and almost watery. Golden Delicious aren't my favorite baking apple, since their flavor diminishes as it bakes, but varieties that are crosses of Golden Delicious and something else seem to fare better.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Cook's Illustrated recommends granny smith apples for baking in fall and golden delicious for baking the rest of the year, golden delicious keep better and tend to have a better texture later in the year.
I tend toward mixing my apples, some golden delicious, a braeburn or two and some granny smiths. I love winesap apples for pie, but they really don't ship (? or keep?) well, so you don't see them much at the grocery store; if you do see them grab a few.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added over 5 years ago

If you can get Honeycrisps, they're somewhat similar to Mutsus, and hold their shape really well in baking. (At least that's been my experience with the ones here in Northern California.) I also use good, farm fresh and slightly under-ripe Fujis in baking, when I can't get Honeycrisps.. The Fujis grown locally are excellent for pies. Ginger Golds are nice, too, but not this late in the season. (They're perfect in late August.) I love Winesaps, too, but they aren't popular out here, so I no longer use them. ;o)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

thanks everyone!!!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.