Baking apples

I love Cortlands also, but haven't seen any in Delaware this year. Here is a guide to types of apples:

• Exported from MasterCook *

               Short Apple Type & Cooking Guide
  

Recipe By :Lynne Rossetto Kasper hosts "The Splendid Table," Minnesota Public Radio via the Commerical-Appeal of Memphis, TN
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Information

Amount Measure Ingredient -- Preparation Method

                    Your Favorite Apple Recipe

Firm apples for pie: Chestnut Crab (a personal favorite), Connell Red, Fireside, Granny Smith (the great stalwart tart cooking apple), Haralson (another trusty tart pie apple), Keepsake, Liberty, Northern and Prairie Spy (two additional tart stalwarts), Regent, and Rhode Island Greening (another old-time tart gem).

Chunky apples for pie, sauce and baking whole: Baldwin, Cortland, Fuji, Green Pippin, Honeycrisp (exceptional flavor and texture), Hubbardston Nonesuch, Ida Red, Ozark Gold, Paula Red, Reine des Reinette (extraordinary flavor), Roxbury Russet, State Fair and Zestar.

Tender apples for sauce and baking whole: Beacon, Jonathan, King David, MacIntosh, Macoun, Mutsu, Red Baron, Wealthy and Winesap.

While we are in apple-pie mode, see how you like the idea of a deep-dish pie. It sidesteps the soggy bottom crust challenge with excellent style.

And here's a little science: Bourbon is in the pie for flavor, but there is a scientific reason as well. Its alcohol coaxes out every bit of personality from the other ingredients.

Description:
"A quick reference as to which varieties work best in what dish."
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - October 13, 2006"
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