Note from Luci: This article was recently published in the Better Brighter Easier Autumn 2020 newsletter. If you like it, I hope you will subscribe... It's free, we don't bombard you with emails, and it's filled with better, brighter, easier info!
Surprised by the vast selection of apples at the supermarket? If you are a seasoned baker, you know which type of apple you like to put into your pies and homemade treats. Unfortunately - for the occasional baker - picking the right variety can be confusing; possibly even stressful if you volunteered to bake the apple pie for a holiday dinner or party and don't have a clue which apple to pick (no pun intended!).
The right ingredients help any cook achieve success in the kitchen. In this case, the wrong apple can make your magnificent looking pre-baked pie turn into a mushy mess. Avoid wasting time, money, and a last minute dash to the bakery by selecting the correct apple for your recipe.
To help you choose the best apple for your baking needs, here is a quick and easy shopping list for your next trip to the market:Cameo: baking, cooking; sweet flavor; also an eating apple
Cortland: baking, sauces; juicy, slightly tart & sweet flavor; use in whole/stuffed baked apple recipes (bonus: doesn't turn brown as quickly as other apples which makes them perfect for a display platter
Fuji: baking; firm texture, very sweet flavor; I great on the grill because of they can take a bit of high heat
Golden Delicious: baking, cooking; sweet mellow flavor; maintains shape well after baking, also good cubed in salads (as are Gala apples)
Granny Smith: baking, cooking; crisp, tart & sweet; maintains shape, great for pies, also an eating apple
Honeycrisp: baking, caramelizing; crisp, juicy sweet flavor; perfect for tartes or delicate desserts
Jonagold: baking, sautéing; honey sweet; also good for eating out of hand
Macoun: baking; firm texture, sweet flavor; also an eating apple (pronounced "McCowan"); I used Macouns (and Fuji apples) in apple tart recipe it was delicious
Pink Lady: baking, grating; slightly sweet and a bit tart flavor; perfect for muffins and cakes
Red Rome: baking, cooking; slightly tart flavor; use in whole/stuffed baked apple recipes; AKA Rome Beauty
Sweet Tango: baking, cooking, combined with other fresh fruit, eating out of hand; sweet and delicious tasting epitomizing what an apple should taste like!
The WORST apple for BAKING is McIntosh and Red Delicious: While both taste great out of hand, these two will turn into mushy apples in your recipe!
There are many apple varieties in the world. These particular apples made this list because they are readily available in most markets at this time of year. Have fun baking!