Sweet, tangy, juicy and flavorful, the apple is nature’s perfect treat, especially when you’re lucky enough to pick them straight off the tree in the fall. Plus, you can feel good about eating them—apples are low in calories and are a good source of fiber, particularly the soluble kind linked with heart health. Apples are great for snacking, but they are also versatile in the kitchen.
When cooking with apples, texture is just as important as flavor. Some apples cook down to “mush,” while others hold their shape after baking. For most apple baked good recipes we like to use a combination of apples for the best texture. For example, the best apple pie filling combines “saucy” apples (varieties such as McIntosh, Cortland, Macoun, Mutsu (Crispin), Paula Red or Empire) and “shapely” apples (Granny Smith, Golden Delicious, Jonathon, Jonagold, Northern Spy or Ida Red).
From Apple Journal.com
Apple Selection Tips
How do you know if you are getting a good apple? Which varieties are best for fresh eating? for baking? Go to the apple Selection Tips page for help on which apples to buy, when to buy them and where.
Which Varieties Are Best?
The best variety is the one you like the best. Almost any variety can be used for almost any application. For example, many people would never think of baking a pie with a McIntosh, while others won’t use anything else.
Comprehensive Varieties List
Hundreds of apple varieties are described on the Comprehensive Apple Variety Lists