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BEST MAC BOOK FOR MY MOM SKIN

Striated green and red color, these tender apples have snow white flesh and a sweet tart flavor with a hint of strawberry and spice.

Tender-sweet, these large purple-red apples with yellow streaks red-blushed apples are moderately juicy and fairly sweet compared to McIntosh. Use firmer apples (such as above) for dishes that cook 45 minutes or more. Honey and vanilla flavors dominate and the flesh is juicy and fine-grained.īelow is a list of apples which are best for sauces and fresh preparation. Softer apples tend to work best for sauces as well as baking dishes that cook quickly, like muffins. Cross between the Jonathan and Golden Delicious and could fill a pie on its own.īalance of sweet and sour undertones and widely available in supermarkets any time of the year.Ī great all-purpose apple popular in the mid-Atlantic region. Doesn’t brown quickly when sliced.Įxceptional taste and found in supermarkets year-round. Very juice and tender, but bakes well.Ĭrisp, with balanced sweetness and acidity. Tastes best when paired with bolder apples.Ī California favorite, the Gravenstein ripens early. Great for pie and light baking.įairly mild variety but easily found. Very aromatic, with spice and apricot flavors. Popular on the West Coast, Sierra Beauty is complex and tart-sweet with floral and spice flavors.Ī New England favorite, this fruit is prized for both cooking and cider. Very tart, distinctively flavored, grass-green skin, tending toward yellow/orangeĪmerica’s oldest apple, it’s heavily russeted and tastes like honeyed lemonade. Our favorite apple variety for pie-making

BEST MAC BOOK FOR MY MOM SKIN

Sweet-tart flesh, crisp, greenish-yellow skin

Aromatic, crisp, with a cherry-spice finish.Ī French apple that dates back to the 16th century, it is the classic variety used in tarte tatin.Ĭlassic “green apple” is slightly sour and a favorite apple for pie. Here’s a list of best apple varieties for pie and baked dessert, which has some good geographical diversity in it: NameĪ favorite of many Southern cooks, with deep red skin that turns purple-black in storage. Note that some familiar apple varieties may be missing because they are best eaten fresh. If you have apple varieties in your region that aren’t listed here, please comment below and let us know what you prefer to use!

(See chart below.)īelow is a list of the best apples for baking and cooking.

Ideally, bake a pie with more than one apple-an equal amount of 1.

For apple pies and crisps, use “ firm” apples which hold their shape during cooking.

When you use the right kinds of apples in your recipes, your dishes can go from good to delicious!Īmy Traverso, apple expert and author of the award-winning The Apple Lover’s Cookbook, shares a couple important tips for apple pies: Ever eaten a mushy apple pie? Often, this is the result of the baker using a soft apple variety that doesn’t hold up in the oven.