Apples are a popular fruit for baking tasty treats. But not all apples a suitable for baking. Some are better for a healthy snack. With so many varieties, which ones are best for baking?
Tart, firm flesh varieties are best for baking. Some examples include Braeburn, Cortland, Honey Gold, Honey Crisp, Jonathan, Fuji, Gala, Granny Smith, Haralson and Newtown Pippin. Mix together different varieties for a well rounded flavor and texture.
When baking a double crust pie with fresh apples, it is best to slightly pre-cook the apples before putting them in the pie crust. This helps the apples cook completely and helps the top crust to stick with the apples when they shrink. This prevents a large gap between the top crust and apples.
For more information about different apple varieties, see https://extension.wsu.edu/maritimefruit/apple-varieties-for-cooking-baking-cider/ and https://bestapples.com/varieties-information/varieties/
