Because McIntosh apples are readily available, they're often used to make pies, but they're not suitable baking apples; they turn watery and pulpy in the oven. A good baking apple keeps its shape during cooking. Old-fashioned Gravenstein, an early tart apple, makes a fine pie. Cooks who lean toward Gravenstein also like Rhode Island Greening and Northern Spy . Cortland ... (Full article: 95 words)
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