12 Great Apples for Baking
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.
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 (left) 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, Dodd says.
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