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Good Apple Varieties For Baking

What Apple Variety Is Your Favorite For Baking?

When it comes to choosing apple varieties for desserts, everyone, it seems, can agree to disagree. While some laud the Fuji's firmness, others find it too firm for pie. The popular Granny Smith has been described as "toothsome" to some, but others reject the green apple for breaking open during baking. The list goes on and on. In fact, there seems to be only one apple that everyone consents to being horrible for cooking: the Red Delicious variety, which tastes mealy when eaten out of hand and even mushier after it's baked.

My personal favorite apple pie apples are Jonagolds, Rome Beauties, and Pink Ladies, which have a nice blend of sweetness, tartness, juiciness, and slight crunch. Which apple varieties are you partial to using when you bake?

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Join The Conversation
tigr3bianca tigr3bianca 6 years
Pink Lady's, because if I don't bake them all, I can still eat them.
fuzzles fuzzles 6 years
In Minnesota it's local Haralsons, hands down. Many will also mix in a bit of Granny Smith for contrast.
Katie-Sweeney Katie-Sweeney 6 years
I don't have much experience in apple varieties, thus, I just use whatever the recipe calls for!
emo_stacer emo_stacer 6 years
in defense of red delicious though not a baking apple it presses well...a mix of Yellow and Red Delicious make the best cider
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