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Location: Pittsburgh--Home of the 6 time Super Bowl Champions!
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Originally Posted by movingtohouston
When I lived in Ohio I used macintoshes/granny smiths. Since I have been here in Tx I haven't seen macs down here so I have been using golden delicious and granny smiths.
Oh no...I LOVE mac's and there are none in Texas???? I'm moving to Austin. Mac's are my favorite eating apples!
Newton Pippens were my favorite but Granny Smiths are more available so I use them. A lot of people around here like Gravenstein. They have a good flavor but I think they cook up too soft.
I have an antique maiden blush tree here that makes the best apple butter and pies. I have 2 other trees I don't know what type they are but I have mixed them in with good results at times too.
I use a mixture also..usually 8 big apples with 2@ of 4 different varieties. To me the hardest part of making a perfect apple pie is the juiciness factor. Every once in awhile, the pie comes out with the perfect thickness of juice in it (not watery, just a smooth apple-y gravy), but even with the same combination of apples, it does not always come out the same. Sometimes I use flour and sometimes I use tapioca. Basically, it's a crap shoot every time.
Does anyone use corn starch? How does that work?
I tend to use Clear Jel the cooking type NOT instant when baking my pies. It is a safe canning stable type of corn starch so always have it on hand. You use a 2:1 ratio for whatever the recipe calls for in cornstarch. It seems to be smoother than cornstarch and flour I think and thickens well after cooling as it sets up better than both them too.
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