Simply bringing up the topic of apple pie brings up pictures of rosy-cheeked grandmothers preparing in brightly lit kitchens while wearing gingham aprons. Just disregard any reality checks that would put an end to that treasured piece of Americana; we want our tales about good old-fashioned apple pie. Also, this implies that the pies have a pleasant flavor.
There is an abundance of apple pie recipes, some of which have been passed down through the years. There is a good reason why the greatest ones have survived, and quite a few chefs, both professional and amateur, have honed in on the many varieties of apples from which they might pick. When it comes to apple pies, considering the health advantages of eating them is often an afterthought. However, the apple itself, which is the pie’s primary component, thankfully has an astonishingly high quantity of nutrients.
According to the information provided by Healthline,
all apple kinds, including the finest apple variety for pie fillings, include vital vitamins, fiber, and minerals. Even better, they introduce polyphenol antioxidants into your body, which may reduce your risk of developing cardiovascular disease, cancer, inflammation, and obesity. According to the National Park Service, those are some pretty substantial kudos for munching down on some delicious apples. Apples are technically known as the fruits of the Malus pumila tree.
But in the end, it all comes down to the pies, and not every apple can hold its own in the competition, no matter which grandma stirs the bowl. Unless, of course, she happens to be a certain grandmother who lived in Australia in the 1860s.
If you answered that the tart apple with the green peel known as the Granny Smith is the one most often used for making apple pie fillings, then you’re on the right track. According to the University of Illinois Extension, there are more than 7,500 types of apples grown all over the world, but this particular variety is the one that is preferred for baking pies by a large number of industry experts and chefs. The primary cause has to do with the make-up of the piece.
According to the findings of the United States Department of Agriculture
the Washington Apple Commission provides services to the producers in the most productive apple-growing state in the United States. Each year, the state of Washington produces billions of apples, including varieties with names like Honeycrisp, Jazz, Golden Delicious, Sweetango, Kanzi, Gala, Braeburn, and Granny Smith, who is known as the pie-queen herself. Granny Smith was a real person called Maria Ann Smith, an Australian grandmother who steadfastly nurtured the variety around 160 years ago, according to the Commission’s findings, which demonstrate that Granny Smith was a real person. As a result of the apples’ ability to retain their shape and consistency even after being cooked, this recipe has been elevated to the position of an all-time favorite for apple pies. Because of its tangy flavor, it stands out from the sugary sweetness that is often included in pie recipes.
According to an explanation provided by Southern Living magazine
the texture of Granny Smith apples is the result of a biological process that occurs at the cellular level. This aspect of the explanation incorporates baking science. Apples with higher sugar content, such as Golden and Red Delicious, tend to lose their structure more quickly than apples with a higher acid content, such as Granny Smith. This ensures that they remain stable inside your pie filling while it bubbles and bakes to golden brown perfection. There is always the option of reducing the sourness by adding a few bite-sized pieces of a sweeter apple.