Posted: 28/10/2013 at 15:39
Cooking apples break down more than dessert apples so it just means you have lumps rather than puree if that makes sense. I would think you could do things like tarte tatin as the apples are in slices anyway. I've seen chefs do crumbles and pies using a mix so that it's not such a soft squishy filling. Granny Smiths often get used instead of Bramleys for pies as they're tart but firmer. Expect it's a question of personal taste too, Daintiness.