Kimberly, I think we all just need to keep experimenting. In my opinion, starting with a firmer apple (Northern Spy is my favorite) yields better results than starting with apples that break down more quickly as they bake, e.g., McIntosh or Cortland. I think the same attributes that make apples soften as they bake also make them soften and turn mushy as they freeze; something about the cell walls when you get right down to the molecular level, I suspect. Hope this helps — PJH

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