With thousands of apple varieties, how do you choose when a recipe calls for "cooking apples" or "baking apples"? Here are 12 suggestions to give your recipe just the right flavor.
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Find Your Favorite Apple
The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn't break down in the oven. Here we showcase 12 great baking apples that meet those criteria—as suggested by Ohio Apples and Michigan Apples. Once you know which apples to look for, experiment, mix and match to find your tastiest combination.
"My mother's favorite is to blend Cortland and Melrose in a pie," says Bill Dodd, program director for Ohio Apples. "The more varieties you use, the richer the blend of flavor."
Check out our baking apple suggestions, then give your favorite combination a try with one of our irresistible apple recipes.
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Jonathans and Jonagolds
You'll recognize Jonathans as deep red, classic apples, grown in many Midwest states. They're tart and tangy and have been pie favorites for over 90 years.
Jonagolds are daughters of Jonathan and Golden Delicious, with the best of both worlds—firm flesh and a sweet-tart taste. Both Jonathans and Jonagolds excel as pie apples.
10 Favorite Apple Pie and Tart Recipes
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Honeycrisp
One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie. But be ready to grab Honeycrisps; they're only available for a few months in the fall.
One of the most popular baking apples, the classic Granny Smith puts the American in apple pie. It's a tart and tangy apple with a firm flesh. If you like a splash of sweetness, pair it with some slices of Honeycrisp in your recipe.
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Melrose
The Melrose is the state apple of Ohio. It's a cross between Red Delicious and Jonathan, a combination that gives it a good tart, apple taste. Harvested in October, they taste best after 2-3 weeks off the tree so they can develop their full aroma and flavor.
6 of the Best Midwest Apple Orchards to Explore This Fall
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Winesap
This tart-and-spicy apple's very thick skin makes it good for storing, and the white flesh doesn't cook down during baking. Try this apple not only in pies but also in salads, cider, applesauce and wine-and-cheese treats.
A firm apple, the Braeburn offers spicy-sweet flavor. It stores well, and is great for baking because it keeps its shape throughout cooking.
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Rome Beauty
With its perfect round shape and deep red color, Rome Beauty qualifies as one of the prettiest apples. Mildly sweet and tart, it's pretty middle-of-the-road, flavor-wise. Try mixing with another apple because it has a good consistency but not a strong flavor. The hard green/white flesh keeps its shape in the oven; it also sautés well. Romes ripen late in the growing season and can be found throughout the Midwest.
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Golden Delicious
Favored for its naturally sweet flavor, the Golden Delicious requires less added sugar in recipes than other varieties. The thin skin doesn't need to be peeled, but the flesh won't stay as firm as some other baking apples. If you prefer a softer, sweeter pie, this apple is for you. Goldens also make great applesauce and apple butter, and will dress up any salad.
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Cortland
A relative of the McIntosh, this versatile red apple is a favorite for out-of-hand eating, but it is also delicious in dessert recipes. When cut, the snow-white flesh keeps its color longer than other apples. A touch of tartness gives it a kick, and the crisp flesh will help your pie stay higher and have better shape. Cortlands also do nicely in salads and kabobs.
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Northern Spy
These Northern Michigan natives aren't known for their beauty—they have an irregular, lumpy shape and dull green/red color—but they bake like a dream. They've got great consistency and flavor. They're harder and crunchier than most apples, and have a mostly sweet, mildly tart flavor. They're difficult to come by, though, because they're biannual—meaning they only yield a big crop every other year. Your best bet is to get these directly from a grower.
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Gala
With a crisp bite and a mellow sweetness, the Gala complements any recipe—you can even get away with using less sugar because of its natural sweetness. The crispness helps it retain its shape throughout baking so it doesn't get mealy.
For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.
Cortland apples: If you're a fan of the classic McIntosh, this is the baking apple for you. These juicy green and red–blushed apples have a tart flavor and crisp texture; they're similar to a McIntosh apple, but hold their shape better.
Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.
Avoid soft, mushy apples. I use Granny Smith because overall, its flavor and texture are the best for baking. I also love sweet apples in this bread like Honeycrisp, Fuji, and Pink Lady. Applesauce: If you don't have unsweetened applesauce, use the same amount of plain yogurt or sour cream.
Overall, crunchy (or crisp) apples are best for baking because they will soften but not turn to mush when heated. There are a few common exceptions, namely Red Delicious and Gala, whose flesh aren't dense enough to do well when baked, orchard owner Mark Toigo said.
So you can put away your Granny Smiths and Red Delicious if you think you can just whip up McDonald's signature dessert at home. Instead, Mickey D's makes their pies with six different types of apples — Jonagold, Fuji, Golden Delicious, Gala, Rome, and Ida Red, all of which are homegrown in the U.S.
McIntosh apples remained a popular apple variety in North America for many years and were highly favored for their prolific yields, cold-hardy nature, and soft, flavorful flesh. The apples were also decreed Canada's national apple, imprinting the fruits onto their 1996 Canadian silver dollar.
"Part of the reason it's less popular today is that it's not crisp enough," he says. In an age of good dentistry, apple buyers want a crunch. The other problem is its red colour that lacks the stripy variation of Gala and Braeburn, which between them account for 45% of the UK market.
For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There's almost no such thing as over-baking an apple pie; I've baked apple pies for 2 hours and longer, and they turn out just fine.
Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie. As with Golden Delicious apples, bakers sometimes reduce the sugar in their recipes due to this variety's extra-sweet flavor.
McIntosh. Not meant for cooking, but definitely great for eating, crisp McIntosh apples are halfway between sweet and tart. They're smaller and softer than other apple types, with red and green skin.
Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie. As with Golden Delicious apples, bakers sometimes reduce the sugar in their recipes due to this variety's extra-sweet flavor.
Green apples, like Granny Smith apples, have a much denser texture. That makes them better able to withstand high heat. So green apples are preferred when apples are used for baking.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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