It's apple season, which of these are decent for cooking with?

[taxlady]

Voila, one of the supermarkets that I buy from online has a special on locally grown apples. It's four pounds of apples. Since I don't have much space in my fridge, I won't be eating those fast enough for them not to go off, unless I cook or bake with them. I just don't get the urge to eat an apple on its own very often.

 

[priyadogra]

I'd go for the Macintosh.

 

[taxlady]

I'd go for the Macintosh.

What about Mcintosh makes you choose it?

 

[dragnlaw]

Cortland and Spartan are probably best for baking. They hold their shapes fairly well. Could only click on one but either of those two.
Macintosh are good for eating out of hand or making apple sauce.

 

[Badjak]

I don't know any of those
To me, the best apple for pies & cooking is the goudreinet, but I assume it is not available your part of the world

Belle de Boskoop - Wikipedia

en.m.wikipedia.org

 

[caseydog]

I actually like cooking with sweet apples, like the Honeycrisp I used for this apple/maple glaze for pork tenderloin. I don't bake, so don't know what I would bake a pie with.

CD

 

[Andy M.]

Aside from the fact that some apples hold their shape in cooking and some disintegrate. Buy according to the taste you like. Very sweet to tart. You can cook with any apple.

I use an aunt's recipe for apple pie. First time I made it it was delicious. Then I tried it with different apples. Didn't like it as much.

 

[Aunt Bea]

Cortland apples don’t tend to brown as quickly when cut as some of the others.

 

[taxlady]

Cortland apples don’t tend to brown as quickly when cut as some of the others.

That's good to know about the Cortland apples. That recipe looks delicious, but oh my goodness, that's going to be sweet. My teeth are aching mildly just from watching the video.

 

[taxlady]

I don't know any of those
To me, the best apple for pies & cooking is the goudreinet, but I assume it is not available your part of the world

Belle de Boskoop - Wikipedia

en.m.wikipedia.org

It doesn't even actually matter if we could get them here, unless they were in the list of apples on special. If it weren't for the special, I wouldn't be buying 4 lbs of apples while my fridge is overcrowded.

 

[taxlady]

yeah, for cooking, I only care that it is a nice tasting apple. Can be interesting both with the sweet ones and the tart ones. The ones that go in pies are probably the ones where the difference in sweetness level, firmness, and juiciness matter the most. If they are too juicy, they make the bottom crust of a pie soggy.

For baking I was thinking mostly of stuff that isn't a pie, e.g., cake, crisps, muffins, ...

 

[taxlady]

Aside from the fact that some apples hold their shape in cooking and some disintegrate. Buy according to the taste you like. Very sweet to tart. You can cook with any apple.

I use an aunt's recipe for apple pie. First time I made it it was delicious. Then I tried it with different apples. Didn't like it as much.

Part of my problem is that I don't remember how sweet the various apples are. I know I have enjoyed eating each of those three types of apples. That's about all I remember about them. It was mostly a question in case someone here knows something I don't know about baking with these. And @Aunt Bea and @dragnlaw have given me info that sounds useful.