Best Apples for Baking

Haralson is an excellent pie apple....also a good keeper. I like the tartness as an eating apple too.

I am looking for a good apple that you can deep fry for apple fritters. I live in Canada. some of the apples mentioned above are here for sure. courtland,macintosh, spy,
can anybody help me find a good one to deep fry? Thanks annette

If you love apple pie then you should buy the granny smith apple. They are super yummy in a apple pie. Next time you bake a apple pie buy a granny smith apple. they are the best.

Thank God someone mentioned Cortland! I love these Apples. I grew up in Westford, MA and worked on a fruit farm as a kid. Only problem with these is they need the cold. Can't get them in San Diego CA!

The empire apple is great for pies, and for eating fresh also. A great all-around apple. And it was named at the NYSAES, with the monicore for NewYorkState, Empire.

Remember eating fantastic apple butter growing up in KS as a kid. Haven't been able to find good apples for this. Any ideas?

I love Mutsu but they are hard to find.

Any one know anything about Carter Blue?

the Honeycrisp apple is the best all around. It's sweetness, firmness, and tartness make it an ideal apple for eating raw and for baking.

Gravenstein(sp) which is no longer grown commerically is beyond great for pies! Not a 'pretty' apple which is a prime reason why they aren't grown anymore. Fujis which hold their shape and have a syrupy juice in sauces. As apple consumers we have been taught to buy based on color, size and use. We have forgotten what a real apple tastes like!

Melrose apples are very good for eating or pie. They will keep til spring if stored in a cool dry place.

I love good old Macintosh and jonamacs are good as well, also Empire. We peel and cook them in a pan with butter, a greet desert. my least favorite is the gala, probably fine for eating with a sandwich but you can't cook or do anything with them.

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I just made upside down apple cake, and I used Paula Reds. They are incredibly flavorful, soft, and just right sweet-tart. They have the most intense apple aroma I ever experienced! I hope I can find them again.

The Macoun (pronounced "McCowan") is one of the finest eating apples in the whole Northeast. It is a cross between the McIntosh and a Jersey Black variety, and first grown in Canada. We picked a half bushel of Macouns yesterday!

I LOVE Mountaineer (I think they might be called York as well). They are wonderful in sauce and pies, especially together with Honeycrisp.

I live in apple country - Central VA. Some of the BEST here are these wonderful eating apples - Honey Crisp and Pink Lady. I think they would taste food in pie, too, but they usually disappear too fast!

I live in Southern Cal, not far from the coast, and not many apples grow well here. However, there is one, "Anna", and it makes a TERRIFIC pie!! I am so lucky to have a tree in our backyard.

Hi, Happy Thanksgiving! I work on an apple farm in central PA & used to use only Rome apples for pies, now I use a mixture of apples for my pies, usually Golden Delicious, Cortland, Jonagold & Rome . My boss things they taste wonderful.... YUM !!!

Love granny smith pie holds up great

I have to vote for the Northern Spy also. Just picked up the last peck a local apple grower had for sale.These will go for the Thanksgiving pies.

I like jonadells,or johnathons for baking has any one ever heard of a wolfriver apple. I saw one once as a little girl on my uncles' farm it was huge and when you bit into it there were big sugar pockets all through it.

Yellow Transparent!
Grandma, in west-central Ohio, grew several apple trees, and would use ONLY yellow transparent for making apple sauce, but they were good in pies too.