Apples for Fall Recipes: Chefs’ Favorites
Por Miriam Gonzalez ·
The best apple for eating out of hand isn’t always the one you want for a pie. Some add tartness to the filling; others soften and create a smoother texture. That’s why, before filling your bag at the supermarket or a local orchard, it’s a good idea to think about what you’re going to cook.
Recipes by Ina Garten, Bobby Flay, and Ree Drummond show that there isn’t just one “winning” variety. This guide to apples for fall recipes is based on the ingredients they use in specific dishes, with options for anyone who wants to make a dessert without buying five different kinds of fruit.
Granny Smith: the tart choice for pies and sweet desserts
If you’re only going to buy one variety for baking, Granny Smith is a good place to start.
Its tart flavor contrasts with the sugar, caramel, and sweet coatings.
Ree Drummond uses it in her apple pie and explains that she likes it because it isn’t too sweet and holds its shape during baking.
Bobby Flay also uses Granny Smith apples in his small fried apple tarts.
The recipe calls for the fruit to be cut into cubes, which is a convenient way to serve the filling in individual portions.
The same variety appears in Ina Garten’s savory recipes, such as her herb-and-apple bread stuffing—proof that its tartness doesn’t have to be reserved for dessert.
McIntosh or Macoun: for a milder crunch
Ina Garten’s apple crumble calls for McIntosh or Macoun apples.
In this recipe, the fruit is baked under a topping of oats, flour, and butter.
If you want to follow his advice, look for those varieties in the seasonal produce section and read the name on the label: not all red apples are the same.
Garten also suggests McIntosh, Macoun, or Empire apples for a crostata, a rustic tart made by folding the dough around the fruit.
So, all three are viable alternatives when you come across a recipe that calls for one of them and the nearby market doesn’t have the first option.
Honeycrisp: combining sweet flavor and texture
Honeycrisp is known for its crisp texture and mildly sweet flavor, according to the USApple growers’ association.
In a pie recipe published by Ree Drummond, it’s paired with Granny Smith apples: a way to combine two distinct flavor profiles in the same filling.
The mixture can also serve as a guide for making a crispy topping.
Drummond suggests combining a sweeter apple, such as Honeycrisp, with the tartness of Granny Smith to balance the flavor.
You don’t need to use a specific or expensive variety throughout the entire batch—you can mix whatever you find, as long as they work with the recipe you chose.
Golden Delicious: A Great Companion for Mixing
Golden Delicious has a milder, sweeter flavor.
USApple recommends it for pies and crisps when paired with a more tart variety, such as Granny Smith.
In one of Martha Stewart’s pie recipes, the apple mixture serves precisely that purpose: to bring together different flavors and textures in the filling.
How to Choose Without Getting Overwhelmed at the Supermarket
For a classic apple pie, start with Granny Smith, and if you want a less tart filling, mix it with Honeycrisp or Golden Delicious.
To try Garten’s crisp, look for McIntosh or Macoun apples.
If you’re following a recipe published by a chef, check the ingredient list first: changing the variety can alter the final texture.
Before peeling or cutting the apples, rinse them under running water.
FoodSafety.gov recommends washing fruits and vegetables without soap, bleach, or commercial vegetable wash products.
With your variety chosen and the fruit ready, you can now focus on the best part of fall: deciding what goes into the oven first.
Filed under: Apples for Fall Recipes