Baked Apples

NOTE: Many apples split or become too mushy when baked. The ideal baked apple will hold its shape during baking, and will soften and remain moist without becoming mushy. We tested nine apple varieties to see how they would hold up and taste when baked. Among common varieties, only Golden Delicious apples rated well. McIntosh were mushy and Red Delicious and Granny Smiths were too dry. Several lesser known varieties also baked up nicely, including Baldwin, Cortland, Ida Red, and Northern Spy. Baked apples require a moderate oven heat of 350 degrees; higher temperatures can cause apples to split. To keep the apples moist, we found it necessary to baste them with the pan juices—apple cider is our preferred choice because it reinforces the apple flavor—every fifteen minutes. Serve warm with whipped cream or ice cream if desired. Serves four.

INSTRUCTIONS:

1. Heat oven to 350 degrees. Place apples in 8-inch square or 9-inch round glass or ceramic baking dish or pie pan. Mix sugar and cinnamon in small bowl. Sprinkle mixture over apples and inside of cavities. Pour enough cider so that liquid comes ¹/₂ inch up sides of pan.

2. Bake, basting every 15 minutes, until apples are tender when pierced with thin, sharp knife or cake tester, 45 to 55 minutes. Be careful not to overbake or skins will split, causing apples to lose their shape. Serve apples warm with pan juices. (Can be cooled to room temperature, covered, and refrigerated for 2 days. Reheat before serving.)

VARIATIONS:

Brown Sugar Baked Apples

Replace white sugar with brown sugar and add 1 teaspoon vanilla extract to cider before pouring into pan.

Baked Apples with Walnut-Raisin Filling

Combine 4 teaspoons softened butter and ¹/₄ cup each dark raisins and chopped walnuts. Fill each apple cavity with ¹/₄ of mixture. Sprinkle with cinnamon-sugar and proceed with recipe.