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Beautiful, crisp locally grown apples are making their welcome appearance at our neighborhood farmers’ markets – and now’s the perfect time to whip up an apple pie or two for family and friends. As you embark on your baking adventure, keep in mind that every variety of apple bakes differently. Some – like Pink Ladies and Granny Smiths – keep their shape beautifully when baked. Others – like the Fuji apple – turn to mush when they are cooked. Some apples contribute acidity and juiciness; others add an intriguing sweetness. Some add fragrance, others have a distinctive spiciness. So I’ve found that the best thing to do when making an apple pie is to use several different varieties: a traditional pie requires 6-8 apples, so mix it up and use three to four different varieties for a well-rounded and intensely flavorful result. And don’t forget to pair your (warm) slice of pie with a scoop of vanilla ice cream.