With Fall here, apples are abundant! Today I’m sharing with you some of my tips about what are the best types of apples for cooking, baking and saucing.
I can’t help it but every time I hear someone mention apples I don’t think about the company or the phone, nope. I think about “Good Will Hunting” and the line “How do you like them apples?” Ya I know, I’m a dork but it’s such a great movie. Maybe it’s because I’m an uber math nerd or I like it when the underdog shuts up the pompous jerk. Now you would think the first thing I, of all people, would think about when I hear the world apples would be: apple pie, apple strudel, apple cake, apple crumble, baked apples, stuffed apples or caramel apples. But sadly I don’t but it is a very close second.
Since here in Pittsburgh, apples are in season, knowing which apple to pick for which “application” is important. Do you want to make applesauce? What about a pie? Baked goods? Cakes? Just like all chocolates are the same, not all apple varieties are the same. Each one will give you a different result dependent on how you use it. Some apples just won’t work right in say applesauce where as other apples will just turn to mush if you bake them.
Applesauce – So when you make applesauce you want an apple that cooks down to well, mush. For these you want a softer apple in texture – think Gala, Golden or Red Delicious, Braeburn, McIntosh,
Pies – Here you want a firmer apple; one that really holds it shape during baking. For a pie you want to go with a Granny Smith, Jonagold, Honeycrisp, Fuji and apples that are hard like that.
Here’s my trick for remembering this:
- If the apple is shiny and hard (like you the flesh feels super firm when you try to press it), it’s for baking.
- If the apple is muted and doesn’t feel as hard when you press the skin, use it for sauce.
Looking for some great apple-inspired recipes? Check these out!