Varieties suitable for baking include Baldwin, Cortland, Northern Spy and Winesap.
Start by coring clean, dry baking apples. Choose a baking apple that will maintain its shape during baking--Rome Beauty or Granny Smith are good choices.Wrap each apple, bringing corners of pastry to top by stem, pinching all edges to seal well. Tip: Moisten pastry edges with a small amount of water to help in sealing. Place in either a lightly greased baking dish or sheet. For added golden brown color, brush with either beaten egg yolk or milk; sprinkle with sugar. Bake as directed.Serve warm and fresh....a classic, comfortable way to enjoy fall's bounty!