When i was a kid in the 70's and starting to bake, the apple varieties available were quite different from what we have today. I knew which ones stood up to baking and which didn't. For the most part, I can't find the old types anymore. The produce departments where I shop today say every type works every time for everything. I really doubt this.
Does anyone on the forum know from personal experience which of today's varieties stand up to baking at 350F for an hour? I like both tart and sweet apples so that is not a factor. i just want apples that hold their shape and don't dissolve into mush.
Does anyone on the forum know from personal experience which of today's varieties stand up to baking at 350F for an hour? I like both tart and sweet apples so that is not a factor. i just want apples that hold their shape and don't dissolve into mush.