Pennyhal

I make an apple crisp for the kids at holiday dinners and cheesecake for the adults. This year, I thought I'd like to have a little more juice in the apple crisp. So, I went online and found that Granny Smith apples were used for juicing. So, I added some of them. Big mistake. They did not get "juicey" just dry. Does anyone use a type of apple that bakes down and gets soft and juicy? I had used Red Delicious in the past and they were good, but I wanted a little more juicey.

bakermom

Golden delicious work well, McIntosh are good too. they do cook down and pieces don't hold their shape making the pie or whatever a bit "mushy" so that might be what you want

Tartan

Golden Delicious do bake well and you can use less sugar because they are naturally sweeter. Macintosh or Ida Reds bake well too. I don’t use red delicious for baking.

jokir44

When in doubt about the juiciness of fruit here is what I do. Put your fruit in a pan on top of the stove, all your spices and then a little of your thickening. Then cook it. You will see how much thickening you need and will be sure of your finished pie. I particularly do this with peach and blueberry pies.

elnan

I have never cared for Delicious apples, but do love Mcintosh, Rome, and just about any other that has a touch of tartness. Honeycrisp is very good.

SuzzyQ

I cook my apple fie filling on the stove if I'm not sure about my apples for pie. Just use the regular recipe and add 1/2 cup of water. Bring to boil and then simmer 15-20 minutes. Thicken with cornstarch slurry (2 tablespoons in 1/4 cup water) and then let cool a bit while you make and roll out your pastry. Never disappointed again!

cathyvv

I do not make pies of any kind, because every time what I really make is a disaster. However, Granny Smith is my favorite apple pie apple. It makes a sweet-tart filling. Perhaps the apples you bought were old, maybe had a mealy texture?

I do make apple pie filling on the stove top, though, in a similar manner as the one described by SuzzyQ. Served with ice cream, it is delicious.

quiltingcandy

I was told by an apple farmer - when choosing an apple, look at the flower end. If it is closed it still has all it's juice, if it is open then it is drying out. It made sense, at first I thought he was pulling my leg but since I use that method I haven't bought a bad apple since.

quilterpurpledog

I like to use a mixture of apples when I make pie of apple crisp. For instance, I will buy one or two Granny Smiths, a Rome, a Jonathan or McIntosh and than a sweet one. For Thanksgiving, I used a Honey Crisp. I just like the subtle differences in the taste of the dessert. Of course, my husband adds vanilla ice cream to his.

Sallyflymi

I like McIntosh they are crisp and a little tart makes the best apple dish.