As the holiday season approaches, many home cooks are beginning to think about their dessert menus. One classic favorite that never fails to impress is apple pie. Renowned chef and apple grower Jerry Pellegrino emphasizes the importance of selecting the right apples for creating the perfect pie. With a passion for pie-making, Pellegrino has developed a unique ritual that involves visiting local farmers’ markets to explore new apple varieties.
Every few years, Pellegrino embarks on a journey to discover four different apple varieties, often ones he has never encountered before. This year, he decided to test out four unique types of apples to determine which would make the best filling for his famed apple pies. Given the extensive range of apple varieties available, Pellegrino has plenty of opportunities to experiment with flavors and textures for many years to come.
When creating a multi-variety apple pie, Pellegrino advises balancing the flavors of sweet and tart apples. Different apple types bring their own characteristics to the table, with some being naturally sweeter while others offer a more tart flavor profile. Additionally, the texture of the apples plays a crucial role in the final outcome of the pie. Some apples maintain their firmness during baking, while others may become mushy, which is why not all apple varieties are suitable for pie-making.
This year’s apple contestants included the Motsu Crispin, a unique green apple originating from Japan, the Rosalee, a delightful cross between Fuji and Honeycrisp, and the Summerset, along with the ever-popular Honeycrisp. Each of these apples brings its own distinct flavor and texture to the pie-making process.
When it comes to slicing the apples, the technique can vary based on the variety used. For a single variety pie, chunky slices may suffice. However, when blending different types, thin slices are recommended to ensure a harmonious mix of flavors in each bite. Pellegrino meticulously cut the apples into separate slices and added just a tablespoon of brown sugar to enhance their natural sweetness.
After baking, the results of this apple experiment were quite revealing. The Motsu Crispin provided a moderately sweet flavor with a mild tartness, and its firm texture offered a satisfying crunch post-baking, making it a versatile choice. The Rosalee, with its moderate sweetness and excellent tartness, showcased a slightly softer texture that held up well in the oven, proving to be a strong contender.
In contrast, the Summerset apple, while pleasant for snacking, did not shine as brightly in the pie department, leaving a somewhat lackluster impression. On the other hand, the Honeycrisp apple emerged as the clear favorite. Its remarkable flavor, balanced sweetness, and sophisticated tartness made it a standout choice for any apple pie.
For a well-rounded pie, Pellegrino recommends combining Honeycrisp with Motsu Crispin and perhaps a Granny Smith apple to add an extra layer of tartness. This blend not only promises a delicious filling but also ensures that the pie will be a hit at any holiday gathering.
As the holiday season draws near, the allure of homemade apple pie is undeniable. With the right combination of apple varieties and a little creativity, anyone can create a dessert that will delight family and friends alike. Whether you’re a seasoned baker or a novice in the kitchen, the joy of baking an apple pie can be a rewarding experience that brings warmth and comfort to your holiday celebrations.
