Want to know what a great baking apple is? It is an apple with a skin tough enough not to break down during baking. It is an apple with sweet and tart in it’s flavor.

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My favorite apple to use for baking is the Cortland. I get them in the fall of the year between September and April.

Cortland Apples were a cross breed apple. It came to be at the New York State Agricultural Experiment Station 1898.

The name of the Cortland Apple came from the county in New York, Cortland County, which gets it’s name from Mr. Pierre Van Cortlandt.

The county in New York was name named after Mr. Pierre Van Cortlandt as he was there at the writing of the 1st New York State Constitution as President of the Convention. He also was first lieutenant governor for the state.

Cortland apple have a white, juicy flesh as where others have a yellow flesh. This makes them an appealing apple to serve as a garnish. The apples do not seem to discolor as quickly as other apples do.

Cortland Apples are great for baking of course, but also great served on a plate with cheese and crackers. They are great as garnishes. These apples tend not to color quickly which makes them a favorite as well.

A great baking apple should be tested for firmness. To do so, put the apple in your hand. Do not squeeze it but see if it is firm and heavy in weight. If so, then it is the one you want.

Also check it’s skin. Is the outer layer wrinkling? If so, pass on the apple. Make sure it has the tough skin. Because if it is wrinkling it was in the cold too long or not long enough.

To store your Cortlands, keep them as cool as possible. Best place is in the frig. Apples will not freeze unless temps are below 28 degrees F.

A tip if you are going to have them sitting out for a longer period of time sliced up, rub the slices in a bit of lemon juice. It will keep them from browning up too.

Make sure to visit your local orchard to see what great apples they have. It is fun and a great thing to do with the kids. And it is the best way to taste a fresh apple anytime.

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