Apples- There are so many apples to choose from in baking, but I have said it before, “I tend to be of the Granny Smith variety”. Call me old fashioned, but I do prefer the good ol’ Granny in baking. They are firm and tart and hold up well in a baking situation. There are of course other varieties that are great for baking such as Macoun (my second favorite- especially for eating yummm), Golden Delicious, McIntosh, Mutsu, Nothern Spy, Rome Beauty and the Stayman Winesap. This list is not final, it simply includes the most readily available and the best for baking.
Apples in baking normally require peeling and discarding the skin, and then slicing or dicing the apple meat. Diced Apples- 1cup= 112g Sliced Apples- 1cup= 112g