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 |
