Hi- just wondered if anyone has tried using Honeycrisp apples in
pies/cooking. I made a pie recently from G.S. apples, and it turned to
applesauce. I've never had that happen, altho I cut them smaller than
usual, so that's probably what happened. Honeycrisp are our fave, and
just wondered if anyone had tried cooking with them. Thanks in advance!

"merryb"
> Hi- just wondered if anyone has tried using Honeycrisp apples in
> pies/cooking. I made a pie recently from G.S. apples, and it turned to
> applesauce. I've never had that happen, altho I cut them smaller than
> usual, so that's probably what happened. Honeycrisp are our fave, and
> just wondered if anyone had tried cooking with them. Thanks in advance!

Here's a great apple reference:

http://www.bettycrocker.com/charts/cookingch/catatu.asp

Dora

"limey" > wrote in message
news:%QVSg.10679$KK.8368@trnddc08...
>
> "merryb"
>> Hi- just wondered if anyone has tried using Honeycrisp apples in
>> pies/cooking. I made a pie recently from G.S. apples, and it turned to
>> applesauce. I've never had that happen, altho I cut them smaller than
>> usual, so that's probably what happened. Honeycrisp are our fave, and
>> just wondered if anyone had tried cooking with them. Thanks in advance!
>
> Here's a great apple reference:
>
> http://www.bettycrocker.com/charts/cookingch/catatu.asp
>
> Dora

And another:
http://www.fowlerfarms.com/apple_varieties.htm

limey wrote:
> "merryb"
> > Hi- just wondered if anyone has tried using Honeycrisp apples in
> > pies/cooking. I made a pie recently from G.S. apples, and it turned to
> > applesauce. I've never had that happen, altho I cut them smaller than
> > usual, so that's probably what happened. Honeycrisp are our fave, and
> > just wondered if anyone had tried cooking with them. Thanks in advance!
>
> Here's a great apple reference:
>
> http://www.bettycrocker.com/charts/cookingch/catatu.asp
>
> Dora

Dora and Everyone,

Thanks for the link, but I have a question: Why would an apple be good
for baking, but not for pies, and visa versa? Does that mean it turns
to mush, but the skin keeps it all together until you spoon it out?

TIA,

Ken

"Ken" > wrote in message
oups.com...
>
> limey wrote:
>> "merryb"
>> > Hi- just wondered if anyone has tried using Honeycrisp apples in
>> > pies/cooking. I made a pie recently from G.S. apples, and it turned to
>> > applesauce. I've never had that happen, altho I cut them smaller than
>> > usual, so that's probably what happened. Honeycrisp are our fave, and
>> > just wondered if anyone had tried cooking with them. Thanks in advance!
>>
>> Here's a great apple reference:
>>
>> http://www.bettycrocker.com/charts/cookingch/catatu.asp
>>
>> Dora
>
> Dora and Everyone,
>
> Thanks for the link, but I have a question: Why would an apple be good
> for baking, but not for pies, and visa versa? Does that mean it turns
> to mush, but the skin keeps it all together until you spoon it out?
> Ken

That's part of the reason - the texture. And, some apples are too sweet to
begin with, and adding sugar makes the recipe into something for people who
want candy instead of a dessert that actually has some taste of fruit.