You can now read 10 articles a month for free. Read as much as you want anywhere and anytime for just 99¢.

Take these apples into the kitchen

Apples may taste good and bake bad, as in a watery pie or flesh that has fallen apart in a crisp. These apples are best for baking.

Continue reading it below

Hard, red Baldwins have won pie bakers for centuries. Cortlands, red with a green tinge, do not turn brown when peeled, which makes them wonderful for pies. Soft, green Golden Delicious used to be one of the only bakers available, but others are more flavorful. Crispin or Mutsu (same apple) is a big green round you’ll find in markets in late fall. Old-fashioned Northern Spy apples hold their shape in pies and cakes. All-red Rome Beauty doesn’t taste great, but works well in a confection. Spygold (a cross between Northern Spy and Golden Delicious) is favored by some, but the gold part dilutes the flavor of the spy.

SHERYL JULIAN

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week