Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Natalie is a recipe tester for Food52.
For Mark Bittman's Traditional Apple Pie (9" dish) he says to use 5 or 6 Cortland or McIntosh apples which is about 1 to 1.5 lbs. My mom used to have her own pie business and uses a mix of Granny Smith and a softer apple to balance the flavor (tart and sweet) and texture (firm and soft). Good luck!
Suzanne is a trusted source on General Cooking.
I don't measure in pounds I use 6 or 7 apples. I also mix different kinds, a granny smith is usually in the mix whatever looks good at the farmers market. I exclude macintosh and apples like that that are not firm and don't hold up to baking. I usually just mix them up but this year I am doing as mrslarkin does and layer the different types of apples.
It depends on the apple, but for a 9 inch pie I use about 8 apples. A mix is really nice, and local apples are even better. Some favorites for pie: Northern Spy, Idared, Cortland, Liberty, Russet, Baldwin. I find that late-maturing apples (like the Spy) are firmer and may take a bit longer in the oven. Be sure to wait until the filling is bubbly. Macs are too soft for a whole pie, but a couple are nice for their sweetness. It is worth seeking out different sorts of apples. See the article about apple varieties in this week's New Yorker.
Please enter a valid email address.
Well played. You deserve a cookie.
Cake Made of Felt
$50 and Under Wonders
Gooey, Cheesy Breads
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.