Are macoun apples good for making apple pies?

Macoun apples are not generally considered ideal for making apple pies. While they have a good flavor, they tend to be too soft and mushy when cooked, which can lead to a pie filling that's more like applesauce than a firm, sliceable filling.

Here's why Macouns aren't the best for pies:

* High moisture content: They hold a lot of water, making them prone to breaking down during baking.

* Soft texture: They become very soft when cooked, losing their structure and shape.

* Limited acidity: They can be a bit bland compared to other varieties, needing additional lemon juice or other flavorings to balance the sweetness.

Better apple varieties for pies:

* Granny Smith: Known for their tartness and firm texture, perfect for pies.

* Honeycrisp: Offer a good balance of sweetness and tartness, while holding their shape well.

* Gala: A sweeter apple, but still holds its shape and provides a good flavor in pies.

* Braeburn: Another great choice for pies, with a good balance of sweetness and tartness.

Tips for using Macoun apples in baking:

* Combine them with other varieties: Use Macouns alongside firmer apples to help retain their structure.

* Add a bit of cornstarch: This will help thicken the filling and prevent it from being too runny.

* Bake the pie for a shorter time: Avoid overbaking to prevent the Macouns from becoming overly mushy.

While Macouns might not be the best choice for a traditional apple pie, they can still be used in other baked goods, like crumbles or crisps, where their soft texture is less of a concern.