"Ken" > wrote in message
oups.com...
>
> limey wrote:
>> "merryb"
>> > Hi- just wondered if anyone has tried using Honeycrisp apples in
>> > pies/cooking. I made a pie recently from G.S. apples, and it turned to
>> > applesauce. I've never had that happen, altho I cut them smaller than
>> > usual, so that's probably what happened. Honeycrisp are our fave, and
>> > just wondered if anyone had tried cooking with them. Thanks in advance!
>>
>> Here's a great apple reference:
>>
>> http://www.bettycrocker.com/charts/cookingch/catatu.asp
>>
>> Dora
>
> Dora and Everyone,
>
> Thanks for the link, but I have a question: Why would an apple be good
> for baking, but not for pies, and visa versa? Does that mean it turns
> to mush, but the skin keeps it all together until you spoon it out?
> Ken

That's part of the reason - the texture. And, some apples are too sweet to
begin with, and adding sugar makes the recipe into something for people who
want candy instead of a dessert that actually has some taste of fruit.