We asked, you answered: Honeycrisp is the best apple. If we're being real, it wasn't much of a contest. Almost 50% of you voted for the Honeycrisp in our poll for "'Best Apple to Eat."
A clear showing of Michigan's refined culinary palette--Honeycrisp apples are known to be kind of a "diva" to grow.
Bakers were a little more split on their go-to apple. McIntosh, Northern Spy and Granny Smith apples all came in with about 20% of the votes for best baking apple. So we took it to the experts, namely Lisa Ludwinski of Sister Pie in Detroit: what kind of apple is best to use when baking pie?
Turns out Ludwinski likes a few different kinds as well, but the bottom line is: pick something tart that holds up well to heat. Ludwinski uses a mix of Northern Spy, Ida Red, Mutsu and Granny Smith apples. They don't shrink much in the oven and aren't mealy.
"It boils down to what I wanted the pie to taste like," she says on how she picked her mix. "For me, I'm always trying to find the tartest fruits to use."
A tart apple flavor won't be overpowered by the sweet flavor of all that sugar that we put in pies.
Time to get started rolling out the dough.