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. \n\nDoes 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.