This is to be a compendium of apple types and the results of baking them. I have particular desires when it comes to baking apples, which may not be shared by anyone else, but hopefully this info will be useful to someone. It will get updated with corresponding blog entries

methodology

bake apple for about 30-40 minutes at 415ºF. add some butter and sprinkle with white sugar. baste with the syrup as it cooks. or at least at the end.

Variety	Image	Comments	Baking?
Pippin		tart, a bit grainy
Gala		very firm, a bit tasteless
Pink Pearl		delightful!	Oh yes!
Fuji		very tart, very first. would probably need to be diced for a pie
Mutsu		also delightful, similar to the Pink Pearl	Yes!
Opal		very grainy, slightly bitter.	No!
Cameo		fine textured, not a distinctive flavor. good filler apple	meh
Pearmain		pearlike in texture, pearlike in flavor. seems to disintegrate easily. good filler	not alone
Ambrosia		pleasant but undistinctive. if you want an apple to shine in a pie, pick something else.	yes
Lady Alice		this was a pleasant surprise. just a hint of tart, but a very solid feel. will fall apart if over baked, but seems to have a lot of pectin.	yes!
Fortune		surprisingly pretty good. just enough character to be noticeable, but not enough to dominate	yes
Kanzi		not recommended. sour rather than tart and the texture tended to the unpleasantly grainy	no
Granny Smith		prototypical pie apple. lots of pectin to form a good gel inside the pie crust.	Yes
Arkansas Black		non-descript	meh
Envy			No
Northern Spy		slightly bitter. either too hard or mush	No
Calville Blanc		not bad. Granny Smith like, but less texture	yes