Apples for baking

Not every apple holds up in the oven. Baking apples are generally firm and tart, with enough acidity that the flavor stays bright after the fruit is cooked and sweetened.

Extension varietal lists call Idared an excellent pie apple, and describe Gravenstein as a favorite for pie and Mutsu as good for cooking and baking. Soft, mild apples tend to turn mushy and bland in the oven.

Many bakers blend two kinds in one pie, a tart apple for flavor and a firmer or sweeter one for texture. Slice them evenly so they cook at the same pace, and toss with lemon juice if you are waiting to bake. Local orchards often have the best choice in season.