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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. Culinary varieties with a high acid content produce froth ...
Crispin. This yellow-green apple is also called a Mutsu. It has hints of honey and falls in the middle on the sweet-tart axis. That means it's great to use on its own when making an apple pie or ...
Here are different types of apples, including which are best for baking. Try popular varieties like Gala and Granny Smith or unique ones like Cosmic Crisp.
Each bite of this apple pie cheesecake melds the flavors of a spiced apple filling and a buttery pie crust with a creamy cinnamon-y cheesecake with a graham cracker crust.
3. Braeburn. Sweet and slightly tart, Windham especially likes to use Braeburn apples for their “complex, pear-like flavor.” Sounds divine, right?
Belle de Boskoop (also called Goudrenet, Goudreinet or Goudreinnette) is an apple cultivar which originated in Boskoop, Netherlands, where it began as a chance seedling in 1856. Variants include Boskoop red, yellow and green. This rustic apple is firm, tart and fragrant. Greenish-gray tinged with red, the apple stands up well to cooking.
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There are lots of ways to upgrade a classic apple pie—think caramel, booze, and even cheddar cheese (don't knock it 'til you've tried it.) ... If a recipe calls for 3 cups of apples, get 1 pound ...