QI love baking pies and cakes with apples, but there are so many types to choose from in the grocery store now. Which apples are best for baking?
The array of apples in stores and markets these days is dizzying, isn’t it? I certainly remember the days when the produce section offered Red Delicious and not much else, and I love the new variety we now get every fall.
While some of the newest varieties are irresistible for snacking, when you’re baking you’re looking for different qualities. You want apples that will hold their shape when their baked, and you want a nice, balanced flavor — not too sweet and not too tart. I love to bake with Cameos, Jonagolds, Cortlands, Granny Smiths and Rome apples. You may find different varieties in your area, so it’s a good idea to ask your produce manager or the seller at your farmers market.
When I’m baking a Cheesy Apple Pie or Rustic Apple Raspberry Squares, I like to use a mixture of apples listed above for the most balanced flavor and the best texture. It might take some experimenting to find your favorite combination, but what better excuse do you need to do lots of baking this fall?