Five apple baking tips
October 07, 2015
There’s nothing quite like the smell and taste of a freshly baked apple pie or an apple crisp fresh out of the oven. Here are some secrets to apple baking success that will have your family and friends raving about your baking skills!
Select the right apples. There are many different varieties in Ontario, but there are some that are definitely better for baking than others, such as Cortland, Crispin, Golden Delicious, Idared, Jona Gold, McIntosh and Northern Spy.
Use fresh apples. Don’t wait too long after buying your apples until you use them in a baking project. If you do, your apples will be more mushy than crisp.
Convert your measurements. Many recipes will call for a certain amount of chopped or sliced apples so it can be hard to know how that stacks up against the apples you’ve brought home. As an example: 2 – 2 1/2 cups of chopped or sliced apples is about one pound or equal to approximately three medium, four small or two large apples.
Use a vegetable peeler to remove the skin. This is quicker than using a knife and more exact so you lose less of your delicious apples to the peeling process.
Let your dessert cool completely before digging in. This can be hard, but it’ll be worth it. If you serve it while it’s still warm, it will be runny and you won’t taste the full range of flavours.
Feel free to share your tried and true apple baking secret with us too!