A common question in the orchard is "What apple is best for baking?" It's really up to you the baker and the folks you are trying to please. If you ask Jared - he likes an apple that mushes so he loves it when I cook with McIntosh. I prefer an apple that keeps its shape so I'd typically choose Cortland. But what we've found is truly the best - is a mix - the Baker's Mix.
Diane is the true baker in the family and she has always used a mix which is what led us to create our unique bag of baker's mix apples. By mixing 3 to 5 apples that are good for baking all in one bag you get a fantastic mixture of flavor and texture in your final product. This works great for applesauce, pies, crisps - everything!
We sell our apples in four volumes:
1/4 Peck Bag (approximately 2.5 lbs)
1/2 Peck Bag (approximately 5 lbs)
1 Peck Bag (approximately 10 lbs)
Bushels (approximately 40 lbs)
How much do you need?
1/4 peck of apples = make one 9-inch pie
1 bushel of apples = about 18 quarts of applesauce
1 peck of apples = about 1.5 lbs dried apples
1 medium apple = 1 cup
1 lb of apples = about 3 cups diced apples so
1/4 peck = about 7.5 cups diced apples
1/2 peck = about 15 cups diced apples
1 Peck = about 30 cups diced apples
1 Bushel = about 120 cups diced apples
Tips for Perfect Pies
Pie crust will be better and easier to make if all the ingredients are cool.
The lower crust should be placed in the pan so that it covers the surface smoothly. Air pockets beneath the surface with push the crust out of shape while baking.
Folding the top crust over the lower crust before crimping will keep juices in the pie.
Cook a pie crust 20-40 minutes at 400-degrees.