Many recipes call for baking or tart apples. Apples particularly good for baking include Cortland, Rome, Winesap and Northern Spy. Tart varieties include Granny Smith, Rhode Island Greening and McIntosh. Sweet varieties, especially good for eating out of hand, include Red Delicious, Golden Delicious, Gala and York Imperial. For pies, Golden Delicious keep their shape better than most, while Granny Smith will become mushy if used alone. Use a combination of sweet and tart varieties for best results.
Store fresh apples in a cool, dark place or refrigerate in a plastic bag; they will keep longer if they aren't touching each other in storage. To keep chopped or sliced apples from darkening, toss with a little lemon or orange juice.
Yields: 2 large apples or 3 medium apples will yield about 2 to 2 1/2 cups of chopped or sliced apples.