That means you’ve got apples for pie, cake, crisp, sauce, tarts, and so forth. For days and days.
Which Apples Should You Buy for Your Recipe?
Although I think there are some general guidelines that are useful, people often worry a bit more than I think is necessary about which apples are good for which particular dessert. You’ll notice that many of the recipes in this round-up specifically call for using a variety that will provide a more complex flavor. I can get behind that! Of course, certain apples are harder (such as Granny Smith) or softer than others (McIntosh), and that is worth considering when making an apple dessert. For example, you’d want a more tender apple for something like applesauce, while something firmer and more tart holds up better in apple pie. But there’s a wide gamut of flavors and textures you can choose from. I like to use my favorites from a local orchard (Honeycrisp, Evercrisp, Pink Lady, and Fuji) all of which are crispy and have a good balance of sweet and tart. But in general, I like to tell people in recipes or in cooking classes (when I teach them) that whatever apple you like to eat out of hand is worth considering for a baking project.
How to Store Apples
You want to keep apples in the coldest part of your refrigerator. Some people like to keep apples on the countertop—and that’s certainly fine if you want a visual reminder to eat them—but if you’re looking to keep them for anything longer than a few days, refrigeration is your friend. What are your favorite apple desserts to make this time of year?
