Crumble, pies, turnovers: which variety of apples to use for pastries? This specialist gives her advice

In a pie or crumble, with cinnamon or cane sugar, the apple is one of the most fashionable fruits during the fall season. Gala, Golden or Granny Smith… There are many varieties of apples. It is sometimes difficult to choose the right one to make your pastries. At the market stall, many colorful apples of different sizes are presented to us. But then which one should you choose to make your apple cake a success.

To help you find the right one, the scoop Clothide Jacoulot shares her recommendations via an Instagram video. We now know which apples to choose and which ones to avoid. We tell you everything.

The first two varieties of apples to favor according to the greengrocer are Reinette apples. And among this variety, turn to the queen of reinettes apples or the grey canada. These are slightly woody and slightly acidic apples. They will therefore have a lot of taste. But their real advantage is that they retain all their flavors after cooking. It is therefore possible to cook them without any problem in cakes. Their dense and melting texture will make your pastries even more delicious.

To recognize them, know that the reinette is small and has a yellow-orange color with rather red stripes. Conversely, the gray Canada is a little flattened and displays a rather bronze color.

For your pies, the specialist recommends a little-known variety of apple, the “elstar” pomme which is sweet and juicy as well as slightly tart. It is also ideal for making your homemade compotes. To recognize it, know that this apple is round, medium-sized, red with yellow spots.

While some varieties can perfectly enhance your many sweet recipes, this is not the case for all. In fact, there are apples that are better raw.

This is particularly the case of the Granny Smiththis flashy green apple which is “too juicy, too acidic and won’t cook at all.”

The same goes for apples that are too crunchy, which are better eaten plain, without any preparation. This is the case, for example, of la Pink Ladywhich is sufficient in itself. Otherwise, incorporate it into your fruit salads but not into your pastries.