In response to Jenny's comment about mushy apples, it may very likely be the type of apple used that caused the problem. It really makes a difference what apple you use for what purpose. Arkansas Black, Baldwin, Braeburn, Cameo, Cortland, Criterion, Elstar, Gala, Granny Smith, Gravenstein, Ida Red, Jersey Mac, Jonagold, Jonathan, Newtown Pippin, Paulare, Pink Lady, Rhode Island Greening, Rolfe, Rome, Spartan, and Winesap are all good baking apples which tend to hold their shape when cooked. Hopefully, you ought to be able to find at least one of these varieties in your area. Baldwin and Winesap have a sort of spicy character. Most have a tangy-sweet flavor that ought to go very well in this recipe.

Reviewed On: Aug. 29, 2009