Top 5 Tips for Baking with Apples
According to Bon Appetit, the three best varieties of apples for baking are:
1). Honeycrisp: Great for carmelizing (on their own or in an upside down cake) or tarts.
Mutsu: Great for pies.
Pink Lady: Retains its shape, great for muffins.
2). Look for firm apples. While bruises and soft spots are sometimes easier to spot, dull or browning skin on an apple usually means it’s a little mushy.
3). If you’re not using all your apples immediately, store them in air-tight bags in your refrigerator’s crisper. Apples that sit out go soft sooner than those in the fridge.
4). Want to stop your apples from browning after you slice them? Sprinkle a little lemon juice over them. It won’t hugely impact your flavor and the acid keeps the apple slices looking fresh.
5). For most 9" to 10" pies, you’ll want to have 5 to 6 cups of apples on hand unless your recipe states otherwise.
Our favorite: Maple Bourbon Apple Pie Recipe