4 ms·
Big fan of Serious Eats but it seems weird he would dismiss the multi-variety approach, I always do this. What doesn't make sense to him (mix of soft and firm)
by zwieback 4y ago
Big fan of Serious Eats but it seems weird he would dismiss the multi-variety approach, I always do this. What doesn't make sense to him (mix of soft and firm) is precisely why you want two varieties. Most serious apple pie recipes suggest at least two varieties and it is the best approach.
- jonstewart 4y agoI’ve often seen this recommended and it just seems like a way to avoid a bad outcome. I grew up with really good apple pie and think the use of a good pie apple beats the central limit theoremness of the multi-variety recommendation.
- tptacek 4y agoIf you find bad cooked apple texture off-putting, as Kenji does, then it doesn't help to mix flavorful bad-textured apples into your pie, because you're going to end up with some amount of off-putting texture; better, according to this approach, to satisfice on flavor and optimize on texture.