Fuji apples have always been my family’s apple of choice. Come November and our fridge is filled to the brim with them. Many years ago, Granny Smith apples were considered to be the quintessential pie apple, but I was curious to see if Fujis could replicate that nostalgic taste. Fuji apples are one of the sweetest apple varieties, and I was keen to reduce the amount of added sugar in my pie!
The result has been extremely rewarding. My Fuji apple pie tastes just as cozy and craveworthy as the pies from my childhood. And it only needs 2 tablespoons of dark brown sugar for the filling (I remember adding at least a cup of sugar for the Granny Smiths). Thanks to a bit of white vinegar, the filling still has a toothsome tartness. While this recipe is a big winner and I’ve already made it many times for our family to enjoy, I’m excited to develop a pie recipe with a different apple variety next year.
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