Crisp, juicy apples are great in lunchboxes, but they can also be made into pies and tarts, pressed into cider, or baked with sugar and spices. They're available throughout the year, but they're usually better and cheaper in the fall.
Select apples that are firm, deeply colored, and of average size. Reject those that have soft spots or broken skins.
Softer apples are best for applesauce, while firmer apples are best for baking and making pies. You can increase the sweetness or acidity of the product by adding sugar or a few drops of lemon juice to the recipe.
Three medium apples weigh about one pound. One medium apple yields about one cup of slices.
To get substitutions for apples in general, click here.
Best for eating out of hand: Gala, Fuji, Mutsu, Jonathan, Cameo, Golden Delicious, Cortland, Empire, Red Delicious, McIntosh, Braeburn, Winesap, Pink Lady, Sundowner
Best for pies: Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein
Best for applesauce: Pippin, Rhode Island Greening, McIntosh, Elstar, Cortland, Fuji, Gala, Gravenstein
Best for baking: Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap
Best for making salads: Cortland, Golden Delicious, Empire, Gala, Red Delicious, Fuji, Winesap, Criterion, Pink Lady