A is for Apple

A is for Apple

This week I have been painting still lifes of apples in my studio, so apples are on my mind.

And so is Thanksgiving. I have been starting to plan what we will make, including an apple pie.

So Many Choices

But I never can remember which apples are best for baking so I thought I'd do a little research and share it.

Here's what I learned: You want something that won't break down and turn to mush. A mix of apples is best --a tart and sweet combo.

The biggest surprise I learned is that Red Delicious are unacceptable for baking. Really? Would the pie be that bad? Some day I may try baking one, just to see for myself.

Left to Right: Empire, Golden Delicious, Granny Smith, Cortland

So --- here's the mix I am considering: Empire for its firmness, Golden Delicious for its sweetness, and Cortland or Granny Smith for their tartness.

FYI - I ran into a friend in the grocery store who was looking for Twenty Ounce apples for her pie. Never heard of it, so I looked it up when I got home. It is an heirloom variety with high ratings for pie. So, if they show up in the store by Thanksgiving, I may try them, too.

Apples for Baking:

Golden Delicious
Empires
Cortland,
Granny Smith
Northern Spy
Rome
Twenty Ounce

Other options:
Gravenstein
Spartans
Fuji
Wolf River
Bramley
Fortune
Ginger Gold

My favorite eating apple: Honey Crisp

Apples for Eating Raw (in hand or on salads):

Honey Crisp (my fav! and I hear it is our niece, Elizabeth's, too)
Mutsu(Crispin),
Gala
Macoun
Jonagold
Red Delicious
MacIntosh
Pink Lady
Jazz
Pippin
Braeburn,
Paula Red

Apples for Applesauce:

Ida Red
Jonathan
Macoun
MacIntosh
Winesap
Arkansas Black
Melrose

If you have experience which could improve this list, please be sure to let me know. I used apple growers and baking websites, but I'd rather have your opinions on what's best.

B