Best Apples for Baking

[1] Baskets of apples at a "farmers market" at Rogers, Ohio.
Credit: Annette McCarthy

Almost any apple can be enjoyed when eaten fresh. However, not all apples are ideal for the kitchen. Below is a chart with some of the best baking and cooking apples in North America.
Note: When it comes to cooking with apples, it may be helpful to know the following:
1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
1 pound of apples = 3 cups peeled and sliced apples
As you cook those apples, here are some of our favorite apple recipes:
Parsnip and Apple Soup [9]
Caramel-Covered Apples [10]
Baked Apples Filled With Sausage [11]
Perfect Apple Pie (The Classic) [12]
Apple Butter [13]
Green Cabbage and Apples [14]
Apple Oatmeal Crisp [15]
Rutabaga and Apple Compote [16]
Apple Puff [17]
Indian Summer Applesauce [18]
For more about apples, see our Related Articles (above) and see recipes using apples [19].
Please post your favorite apple varieties and any cooking tips below!

NAME	Best Uses	Flavor Characteristic, Appearance
Braeburn	Sauce	Tart, sweet, aromatic, tall shape, bright color
Cortland	Pies, Sauces, Fruit Salad	Tart, crisp, larger than 'McIntosh'
Fuji	Baking	Sweet and juicy, firm, red skin
Gala	Dried, Cider	Mild, sweet, juicy, crisp, yellow-orange skin with red striping (resembles a peach)
Granny Smith	Baking	Moderately sweet, crisp flesh, green skin
Jonagold	Pie, Sauce	Tangy-sweet, Yellow top, red bottom
Jonathan	Sauce	Tart flesh, crisp, juicy, bright red on yellow skin
McIntosh	Sauce	Juicy, sweet, pinkish-white flesh, red skin
Newton Pippin	Pie, Sauce, Cider	Sweet-tart flesh, crisp, greenish-yellow skin
Rhode Island Greening	Pie	Very tart, distinctively flavored, grass-green skin, tending toward yellow/orange
Rome Beauty	Baking, Cider	Mildly tart, crisp, greenish-white flesh, thick skin
Winesap	Sauce, Pie, Cider	Very juicy, sweet-sour flavor, winey, aromatic, sturdy, red skin

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