- Best and Easy Apple Pie: How to make the world's best apple pie! EASY and illustrated instructions!
- A Apple Pie and Traditional Nursery Rhymes
Best Uses: Sauce. Flavor: Quite sweet and fresh-tasting; not cloying. Texture: Crisp flesh that stays good for a long time. The texture is almost pear-like in its moisture level and crunchiness. Pie Rating 1—10 : 2. The mild flavor does not get enhanced by baking. Watery but tart. Best Uses: Eating out of hand. Flavor: Sweet, tart, and almost buttery.
Well balanced and rich, especially when cooked. Texture: Very fresh and quite crisp, but can border on mealy when held for too long off the tree. When baked, it softens but retains a bit of texture. Pie Rating 1—10 : 8. The best flavor I got out of any single apple—this is what apple pie should taste like. I just wish it were slightly firmer.
Best Uses: Pies, sauce, apple butter. Flavor: Similar to that of a McIntosh, but much sweeter and more tart. Like its cousin, it's got very white flesh and a mild flavor. Pie Rating 1—10 : 4. It does quite well in pies texturally—softening without breaking down—but lacks in flavor. Flavor: Very sweet and very tart, with a good level of juiciness, it's a cross between a McIntosh and a Red Delicious and shows flavors from both. When baked, it has nice texture, but becomes cloyingly sweet.
The acid is still present, but it's not enough to fight against the sugar level. Flavor: Mild and sweet, with a fair amount of tartness, it's one of the most popular apples around for its small size and good resistance to bruising.
Best and Easy Apple Pie: How to make the world's best apple pie! EASY and illustrated instructions!
Texture: Very thin-skinned, with a grainy texture. Pie Rating 1—10 : 6. When baked, it holds its shape, but the graininess can get overwhelming. I prefer my pie apples to be supple and smooth-textured. Flavor: Very bright and tart, with a distinct citrus aroma and white wine—like nose. Texture: Very firm, crunchy, and slightly grainy.
Pie Rating 1—10 : 5.
It holds up almost indefinitely when cooking. It has good brightness, but not much apple-y flavor.
Now, some very astute readers might have noticed the one glaring exception here: Braeburns are low in acid, yet remain relatively firm as they bake. Why is this?
It all has to do with air. Braeburns are relatively dense apples, with not much air in between their cells. You can see this if you drop one into a bucket of water along with, say, a McIntosh: Braeburns will float up much more slowly. Apples with lots of air will collapse on themselves, like a deflating balloon, as they cook. Very dense apples—like Braeburns—will retain their shape better, even as they completely soften. As you can see from my tasting notes, for the most part texture certainly does improve with more tartness, but good texture alone does not a good pie make.
Some folks suggest mixing two varieties of apple—one to provide texture, the other for flavor—but this never made sense to me. Say we combine some Granny Smiths with some Romes. What you end up with is a pie that's got nice firm chunks of apple interspersed with brown apple mush. Nope, a single apple would have to do it for me, and the best ones in the running are the Golden Delicious and the Braeburn.
They're the ones I use for all of my baking purposes. The question is, since both Golden Delicious and Braeburns have great, well-balanced flavor, but neither is quite firm enough when baked, is there something I can do to improve upon their texture? Indeed there is, and this article is riddled with hints on how to do it. To get the full explanation, check out the final installment in our pie-a-thon , where I'll describe how to turn your apples into the best pie filling they can be.
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The iconic magazine that investigates how and why recipes work. American classics, everyday favorites, and the stories behind them. Full of old-fashioned goodness--just like apple pie! One likes to imagine Elizabeth Darcy reading this to her great-grandchildren and reminiscing. It was OK, but just OK. As an alphabet book it was interesting because it uses a verb for each letter - unlike just about every other alphabet book that uses nouns.
But as an alphabet book you might need to do some significant explaining about the history and development of the English language, as it is missing an I. I also thought the treatment of the bain of the alphabet-book creator's life, those pesky late-in-the-alphabet letters was a cop out! I liked how each of the letters were anthropomorphised in the illustrations - but there really aren't any human characteristics of a letter to make this more than a curiosity.
At times it appears that the pie has been included as an after-thought, floating in the margins of the illustration. The illustrations themselves are beautifully detailed - it is interesting to consider what Kate Greenaway would be producing today with the cultural changes - and the technological changes that greatly increase the range of illustrative methods that can be used in mass-produced books.
Shelves: , age-childrens. Features large pictures of each letter with a phrase from a classic ABC rhyme and illustrations of children in old-fashioned clothes performing each phrase. Aug 12, Veronica rated it really liked it Shelves: childrens-books.see url
A Apple Pie and Traditional Nursery Rhymes
I read this on read. Apr 07, Chantel Bahn rated it it was ok Shelves: exploring-assignment , picture-book , exploring-diversity. The book was educational for sure, but I found it outdated. I am not saying it was a bad book, just not to my personal liking. They deserve to hear and glean larger vocabulary words, and a better, more creative plot even for an educational text like this. I was also not a huge fan of the pictures. Apr 25, Rhoda rated it liked it Shelves: children-s-literature.
A quick read.