March 2026 Slice of Life, No. 21
Baking an apple pie?
Which apples should you choose?
One afternoon — when I was a novice at all things baking — I stood in front of the bins of apples in our grocery store’s fresh produce section, totally confused about which apples to purchase for a pie. Who knew there were so many different kinds?
The recipe called for 5-6 apples. It said nothing about the kind.
On the aisle opposite me was the produce man––an elderly man who handled the fruit and vegetables like they were his friends. I thought, “Surely he would know what kind of apples baked best in a pie.”
I walked over to him, “May I ask you about apples?”
He looked up from the bin where he was arranging squash, “Yes, I’d be happy to help you.”
“I am going to bake an apple pie and I have no idea which kind I should use. Do you know?”
He pushed aside his cart that held lettuce, celery, tomatoes, cucumbers, and other vegetables, He walked with me back to the apple bins. There, he pointed out four different kinds and gave me a bit of descriptive information about each one.
- Pink Lady apples stay crisp in a pie, and they give it a rosy hue and a sweet-tart flavor.
- Granny Smith apples are juicy and bake firm. They have a puckery-tart taste, adding a bit of tanginess to the pie.
- Honeycrisp apples live up to their name; they are super sweet and super crisp. When baked, they add a softness to the pie filling.
- Braeburn apples have an intense citrusy-spicy flavor. They pair perfectly with other apples in a pie.
He said any of those would be good. Then he shared an important tip: “But I never use just one kind. I use a mixture of three for better flavor and a variety of texture.”
With that he wished me, “Happy baking”, and returned to the squash bins.
From that day forward, there are always three kinds of apples in my pie. Two of each kind more or less depending on the apple size and my pie pan size. I put as many apple slices in my pie shell as I can, mounding them a bit in the center so when the pie cools the fruit is no less than level with the rim of the pie pan.
Before putting the apple slices in my pie shell, I toss them with some flour, a bit of cinnamon, and a drizzle fresh lemon juice.
I do not add sugar.
Did I tell you that I bake my apple pie in a brown paper bag?
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