The best apple pie includes a mixture of apples that are firm in texture but vary in their level of sweetness. Martha Stewart suggests that pie bakers mix tart Granny Smith apples with sweet Braeburn apples.
For other good pie options, bakers can combine tart Rome apples with sweet Honeycrisp or Northern Spy with Jonagold. Tender apples that become mushy when cooked, such as Gala, Macintosh and Fuji, should be avoided. A simple test to determine whether an apple variety is good for pie baking is to cover the apple slices with a paper towel and then microwave them for two to three minutes. If they retain their shape and texture, they are a good variety for pie.Learn More
The number of apples produced by apple trees varies depending on the species — small varieties, such as the dwarf apple, may produce 3 to 6 bushels of fruit, while larger varieties may yield 6 to 10 bushels in a growing season. The quality of tree care and environmental conditions can significantly influence apple production. Temperature extremes and infestation can delay or prevent fruit production, and the availability of water, sunlight and nutrients affects performance as well.Full Answer >
The best climate for growing apples depends on the type of apple. Not all apple trees have the same tolerance profile. Apple trees also need direct summer sun regardless of the type or climate.Full Answer >
A gallon of apple cider is made from approximately one-third of a bushel, or 36 apples. Composed of these fruits and nothing else, apple cider has no cholesterol and is a good source of potassium and iron.Full Answer >
A silver necklace can be cleaned with a mixture of baking soda, salt, vinegar and hot water placed in a bowl lined with tinfoil. Cleaning the necklace requires baking soda, salt, vinegar, boiling water, tinfoil, a bowl and a polishing cloth. Removing the tarnish takes less than 30 minutes.Full Answer >