do mcintosh apples bake well

Full Answer

Are McIntosh apples good for apple juice?

Because they are so juicy, McIntosh apples are an excellent choice to use for apple juice and sweet cider. The apple is tart enough to hold its own in a sweet dessert. The soft flesh of the apple makes it a perfect choice for applesauce or apple pie.

What are the best tips for baking with McIntosh apple?

When baking with McIntosh apples, it is important to understand and work with their fine, tender texture. Baked dishes like cinnamon apples are perfect for McIntosh apples, as the cooked slices need to be soft enough to cut with the side of a spoon.

What kind of apple is similar to McIntosh apple?

Cortland apples have a very sweet, slightly tart flavor that’s similar to McIntosh and works well when baked in an apple pie. Look for the large, often flat-shaped, apples throughout the fall season.

What are the characteristics of McIntosh apples?

All of the descendants of McIntosh apples maintain some of the trademark characteristics: a sweet and tart flavor, white flesh, and hardiness in cold climates. McIntosh apples are usually grown on farms or orchards in Canada, New York State, and other parts of the Northeast United States.

What are the best uses for McIntosh apples?

McIntosh apples are good apples for baking, juicing, and eating. Because they are so juicy, McIntosh apples are an excellent choice to use for apple juice and sweet cider. The apple is tart enough to hold its own in a sweet dessert. The soft flesh of the apple makes it a perfect choice for applesauce or apple pie.

Are McIntosh apples good for baking apple pie?

McIntosh. This classic fall apple has a soft white flesh and sweet flavor that's hard to beat. They're actually better for snacking on and making applesauce than pie—it can get mushy pretty quickly.

What kind of apples are best for baking?

The Best Apples for BakingJonagold. Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven. ... Honeycrisp. This is our desert-island apple. ... Braeburn. This superbly crisp apple has a concentrated taste and bakes up juicy but not mushy.

What apples are not good for baking?

Avoid these: McIntosh, Gala, Fuji or Red Delicious. These apples are a little too soft or just don't have the right flavor punch for the long baking time pies and tarts require.

What is the best apple to use for baking apple pie?

Granny Smith. Firm and very tart, this variety is the go-to for many when it comes to pie because it keeps its shape extremely well. But it isn't exactly known for its flavor, so Granny Smiths are best used in conjunction with sweeter and/or more flavorful apples.

What is the best apple to use when making an apple pie?

For whatever reason, Granny Smith apples have long been considered the favorite for apple pies. This is likely because they are extremely firm, and do not mush under almost any amount of cooking.

What is the crunchiest apple?

It's crunch time – 8 apples everyone should taste this season.Fuji. This apple is a deep brownish red colour. ... Golden Delicious. With crisp juicy flesh and golden yellow-green skin, the Golden Delicious is a top apple for cooking and is also great for eating fresh.Granny Smith. ... Greenstar. ... Jazz. ... Kanzi. ... Pink Lady. ... Royal Gala.More items...•

What kind of apples are best for apple crumble?

If you're making an apple crumble, pie, or tart, you will get the best results from apples that have firm flesh, good acidity, and have enough flavor to hold up in the oven. Try a variety like Granny Smith or Jonathan in the US, or Bramley in the UK. Avoid softer, less flavorsome apples such as Red Delicious and Gala.

What is the best apple for homemade applesauce?

Since you'll be cooking your apples down, your best apple picks for applesauce are softer varieties like Golden Delicious and Fuji. McIntosh has a tender flesh that easily breaks down when cooked, making it a great choice for sauce.

What is the tastiest kind of apple?

But which apples are the best tasting apples? Some of the best tasting apple varieties are Honeycrisp, Pink Lady, Fuji, Ambrosia, and Cox's Orange Pippin. These varieties are most flavorful when picked at peak ripeness and eaten within a few months of harvest.

What apple tastes most like Macintosh?

Like the McIntosh, the Cortland is a soft apple, though not quite as soft as a McIntosh; however unlike the McIntosh, the Cortland apple can be used in many ways, from eating, baking, to cooking. As with all McIntosh varieties, Cortland is at its best when eaten soon after being picked.

Can you use Gala apples for baking?

Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie. As with Golden Delicious apples, bakers sometimes reduce the sugar in their recipes due to this variety's extra-sweet flavor.

Is Honeycrisp apples good for baking?

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

What is considered a cooking apple?

A cooking apple or culinary apple is an apple that is used primarily for cooking, as opposed to a dessert apple, which is eaten raw. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked.

Are Granny Smith apples good for baking?

Granny Smith: Granny Smiths have all the same qualities as Honeycrisps: juicy, crisp and great for baking. The only difference is that Granny Smiths are as tart as a Honeycrisps are sweet. You may need a bit more sugar in the mix when making a filling with Granny Smith apples.

Origins Of The McIntosh Apple

McIntosh Apples are from Southeastern Ontario, in central Canada. They were discovered in 1811 by John McIntosh on his family farm south of Ottawa. John and his wife Hannah cultivated the chance seedling from a small sapling into a full-grown apple tree. Years later, the tree was propagated by their sons for sale by the family.

What Do McIntosh Apples Taste Like?

McIntosh apples have a tart, sour flavor with a hint of autumn spice. The taste is almost citrusy and is acidic enough to be effervescent when eaten fresh. McIntosh apples are exceptionally aromatic, making them a fresh-eating favorite of those who prefer less-sweet apples.

Where Are McIntosh Apples Grown?

McIntosh Apples are grown primarily in the USA (particularly New England) and in Canada. McIntosh is the favorite tart cultivar of the northeast United States and the Canadian east coast, where it is one of the most popular types of apples. The McIntosh is also grown around eastern Europe, including in Ukraine and Poland.

Harvest Season For McIntosh Apples

McIntosh apples ripen in late September-early October in North America, right in the middle of the apple harvest season. These apples are in season throughout autumn and over the Christmas season. McIntosh apples sold in January-early September have generally been kept in controlled-atmosphere storage to extend their shelf life.

Tips For Buying McIntosh Apples

McIntosh apples are available for sale in colder apple-growing regions, including Canada, northern areas of the USA, and eastern Europe. They can be found in local supermarkets and from orchardists at the farmers’ market or roadside fruit stands.

How To Grow McIntosh Apples

McIntosh apples are relatively easy to grow in comparison to some newer varieties. They grow best in climates where autumn nights are cool and the days are relatively warm and sunny. McIntosh apple trees can be grown in USDA zones 4-9.

Long-Term Storage Of Mac Apples

McIntosh apples can be stored for months, but their flavour is certainly the best in the first month or two following harvest. These apples can be stored in a cold room or cellar for two or three months, extending their home storage period over the holidays. McIntosh apples can be stored for 6-8 months in commercial cold storage.

Are Gala apples good baking?

Gala. With a crisp bite and a mellow sweetness, the Gala complements any recipe—you can even get away with using less sugar because of its natural sweetness. The crispness helps it retain its shape throughout baking so it doesn’t get mealy.

What kind of apples make the best apple pie?

We especially love these varieties of apples for baked desserts and pie:

Can you use normal apples for baking?

Eating apples can easily be used in pies or for other cooking, but cooks should lower the amount of any added sugar, as the apples will make up for it. People who want to baked eating apples should choose those that will retain their shape when cooked.

Does it matter what apples you use for apple pie?

To avoid a mushy apple pie, you’ll need a mix of what Amy calls firm-tart and firm-sweet apple varieties. All baking apples should be firm so the fruit will hold its shape throughout the cooking process, and a combination of tart and sweet varieties will give your apple pie the best flavor.

Will Gala apples make a good pie?

The most important attribute in a good apple pie apple is that the fruit’s flesh won’t break down from the high oven temperatures we use when we bake an apple pie. … Red Delicious and Gala are two apples that won’t withstand cooking temperatures and should not be used for apple pie.

What is a Gala apple good for?

A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They’re among the best apples for applesauce, salads, eating out-of-hand, and pressing into cider.

Should you Precook apples for apple pie?

Precooking the apples gets you one step ahead of that process; it releases the fruit’s liquid, causing them to cook down and lose volume before baking. So it discourages the gap between the top of the apple filling and the top crust, leaving you with a pie that has a thick layer of apples from bottom to top.

Honey Crisp

Honey Crisp apples are nice and sweet, and they're a fan favorite in apple pie. They're also relatively firm and hold their shape well when baked, making it the perfect combination of flavor and texture. With Honey Crisp apples, you'll get nice clean slices of pie without too much juice.

Granny Smith

These green-skinned apples are Ree's favorite pick for apple pie. Their signature tart flavor is delicious on its own, but if you prefer a pie that’s a little sweeter, Granny Smith apples are great when paired with some of the sweeter apples on this list.

Gala

Gala apples have a nice mellow sweetness to them and they don't get too soft in the oven. They're a great multi-purpose apple and a delicious pick for apple pie. Best of all, this variety of apple is usually available year-round. Look for the red and yellow striped apples at most grocery stores and farmer’s markets.

Pink Lady

We love Pink Lady apples: They have a nice, rosy color (hence the name!) and they're super crisp, so they're ideal for getting that picture-perfect slice of pie. Pink Lady apples have a sweet-tart flavor that’s refreshing when eaten raw as a snacking apple, but that also works well in baked goods.

Golden Delicious

Golden Delicious apples stand out on the shelf thanks to their sunny yellow color, and you can usually find them throughout the year. These apples are pretty mild in their flavor, so they work well in pies that have some extra sweetness and spice.

Northern Spy

These large, round apples aren't always readily available throughout the year, but when they are, they're one of the very best for pie! They have a mostly sweet, very lightly tart flavor and they're nice and firm. Look for them in the later months of fall and you’ll be baking apple pie for all the cold-weather holidays.

Jonagold

Jonagold apples are a cousin of Golden Delicious and they have some of the same pretty golden hues in their skin. They're a nice mix of sweet and tart, so they work well on their own in a pie. The firm-fleshed apple is a great choice for baking in all forms. They're mostly found at farmer's markets during apple season.

1. Honeycrisp

She’s sweet, versatile, available basically everywhere and super crunchy. What’s not to like? This apple’s skin is a gorgeous sunset of red and yellow, but it tastes even better in dessert thanks to its ridiculously crisp texture. It’s killer in tarts, pies, bars, dumplings, applesauce and just about any baked treat.

2. Granny Smith

These green gems are famous for their bright tartness and juiciness. As it turns out, tart, firm apples like these (plus Empire and Cortland apples), hold their shape wonderfully in the oven under a layer of pie crust.

3. Pink Lady

Isn’t she gorgeous? Also called Cripps Pink apples, these ruby cuties are prime for everything from bread to pie to cake. They’ll stay firm after a stint in the oven and offer both acidity and sweetness to desserts, not to mention distinct tannic notes. Their signature crisp, almost fizzy bite is also super refreshing when eaten raw.

4. Golden Delicious

These sunny picks are sweet but balanced with buttery undertones. Since they break down easily when baked (like Red Delicious and McIntosh varieties), use them in applesauce, preserves, apple butter, cake or any recipe that won’t benefit from the slices maintaining their shape and texture.

5. Fuji

You love ’em straight out of the fridge, but they can have a whole new life in your favorite baking dish. They’re sweet, juicy and firm with red skin, and—best of all—they’re not mealy at all. Pies, crisps and baked goods in general call for firm apples, and these will definitely hold their own against the oven and additional wet ingredients.

6. Winesap

Search for these sweet-and-sour cuties when you have a baking project or cider making on the brain. They’re crisp and sturdy but packed with lots of winey, aromatic juice. Their flavor is pretty robust and complex, so they’re great for recipes that call for cranberries, plums or lots of spices.

7. Braeburn

Raw, they’re aromatic, crisp and tart. But baked into a galette or pie, they take on a deliciously sweet pear-like flavor. Braeburns are a hybrid of Granny Smith and Lady Hamilton apples, hence their signature tartness.