We like very firm apples for (chunky) apple sauce and pie. A favorite is York Imperial or its progeny, Nittany. GoldRush from Purdue's breeding program is a wonderful, but slightly odd looking, apple for both eating and baking--superb flavor, very firm texture, and good keeping quality. As a professional horticulturist/food scientist, I will tell you that Granny Smith has essentially no flavor except malic acid, the apple acid. Its flavor profile is flat, as in a nearly flat line in a gas chromatographic (aroma) profile. It is fine where you want texture and tartness, but do please mix with a strongly flavored apple!

• Reply