Apple Varieties - Which to use for what

By Hklbrries

For eating raw, look for Gala, Northern Spy, Stayman and Winesap. For pie baking, we think Granny Smith, Cortland and Rome apples are the firmest. McIntosh and Jonathan are less firm but are good to use in combination with firmer apples, as they add a little more juice and a sweet-tart flavor. For applesauce, try tart all-purpose apples such as Cortland, Empire, Fuji, Jonathan, McIntosh, Newton and Pippin.

Ingredients

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Preparation

Step 1

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