Canned are boiled in HFCS and corn starch. Doing that to your preferred apple might be what you seek.

Anonymous wrote:I use a mix of apples so there are ones that break down and others that hold up. Generally a mix like Granny Smiths, Macintosh and then something like a Fuji or gala.

Same here. My mix is 50/50 granny smith and fuji and I think it's perfect.

Also my "secret recipe" involves putting a splash of bourbon and pinch of ginger powder along with the traditional pie filling ingredients. It really bams it up a notch.

Anonymous wrote:

Anonymous wrote:What apples do I use that are similar to the apples in canned filling? I want them to be soft but not fall apart. I also want to sliced into wedges instead of thin slices. I’ve used Granny Smith and red delicious but they always seem rubbery. Should I used honey crisp, Fuji, gala?

Red Delicious are terrible apples. They were bred for appearance rather than taste.

For apple pie, I use mostly Honeycrisp, which do not fall apart, some Ginger Gold for flavor, and a few McIntosh.

Other good apples for pie include: Cortland, Pink Lady, and Melrose.

The McIntosh do fall apart to mush, so I do not use many. They have good flavor. I do not use any "fillers" in my pie, such as corn syrup or corn starch.

SaltWaterNewEngland.com has a simple pie recipe. It uses a fair bit of butter, so that recipe is high in saturated fat.

I like Granny Smith myself but I prefer a tart pie.

But absolutely must use a crisp apple in apple pie.

Occasionally you'll get a mealy batch of a supposedly crisp apple and absolutely do not use those for a pie. Go buy something else.

Macintosh are sweet and can get pretty mushy. I'm a minority that hates granny smith in baking.

Red delicious should be banned.

If you like that canned apple pie filling, just buy a pre-made pie from your supermarket. Save yourself the trouble.

If you must make your own pie, granny smiths and jonagolds are great pie apples. Slice thinly. Other apples are too watery or turn into mush. You can google online and get the intel on which apple to bake with.

I use a mix of apples so there are ones that break down and others that hold up. Generally a mix like Granny Smiths, Macintosh and then something like a Fuji or gala.

Anonymous wrote:What apples do I use that are similar to the apples in canned filling? I want them to be soft but not fall apart. I also want to sliced into wedges instead of thin slices. I’ve used Granny Smith and red delicious but they always seem rubbery. Should I used honey crisp, Fuji, gala?

Red Delicious are terrible apples. They were bred for appearance rather than taste.

For apple pie, I use mostly Honeycrisp, which do not fall apart, some Ginger Gold for flavor, and a few McIntosh.

Other good apples for pie include: Cortland, Pink Lady, and Melrose.

The McIntosh do fall apart to mush, so I do not use many. They have good flavor. I do not use any "fillers" in my pie, such as corn syrup or corn starch.

SaltWaterNewEngland.com has a simple pie recipe. It uses a fair bit of butter, so that recipe is high in saturated fat.

I agree with the PP that said to cook the filling before putting it in the pie. I would use Granny Smilth but if you don't like that one I would look up which types of apples hold their shape in cooked applications.

Canned fruits used in pie fillings tend to be "mushy", and consequently unpleasant.

The best apples for pies are usually considered to be Granny Smith, Braeburn, Gala, Honeycrisp, Jonagold, Envy, and Pink Lady. There's no reason you couldn't mix varieties, too. That will give you a more varied texture and a different flavor profile because some will be more sweet and some more tart. One approach to doing that is to combine apples varieties with different textures. Firm apples like Granny Smith and Honeycrisp can be combined with a softer variety like Gala.

Canned fruits used in pie fillings tend to be "mushy", and consequently unpleasant.

The best apples for pies are usually considered to be Granny Smith, Braeburn, Gala, Honeycrisp, Jonagold, Envy, and Pink Lady. There's no reason you couldn't mix varieties, too. That will give you a more varied texture and a different flavor profile because some will be more sweet and some more tart. One approach to doing that is to combine apples varieties with different textures. Firm apples like Granny Smith and Honeycrisp can be combined with a softer variety like Gala.

Anonymous wrote:I don't like that canned pie filling texture or unctuousness, but if that's what you're going for, maybe cook them on the stovetop before baking. Yellow apples often soften up.

This, you can't compare a pre cooked product to a raw product.

Although what are youn doing that your apples end up rubbery? Are you cutting them into large chunks? I've never had baked apples of any variety come out rubbery.

I don't like that canned pie filling texture or unctuousness, but if that's what you're going for, maybe cook them on the stovetop before baking. Yellow apples often soften up.

How soft are you planning to go? I use Granny Smith but slice thinly…. I prefer a tart apple and so maybe for a large wedge I’d try Macintosh?

What apples do I use that are similar to the apples in canned filling? I want them to be soft but not fall apart. I also want to sliced into wedges instead of thin slices. I’ve used Granny Smith and red delicious but they always seem rubbery. Should I used honey crisp, Fuji, gala?