Should I peel Boskoop apples for a pie?

We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple".

I seldom make desserts involved baked apples, so I am not well versed in the baking cultivars. A seller recommended Boskoop for pies and baking in general, and I bought the apples, but I did not think of asking how thick their skin is.

Are Boskoop the type of apple which has a thick, unpleasant skin after baking, or does it have a soft skin? Also, how likely is it to fall apart if baked after peeling?

pie apples

Best Answer

My parents have a Boskoop tree in their garden. I would probably peel the apples before baking them into a pie, but it wouldn't be impossible to not peel them.

The skin is thicker than most red/yellow apples but not as hard as a Granny Smith's, say. When I lived in the Netherlands, if I bought Boskoop (or Goudreinette, as they're commonly called there) in the store, the skin would be a little thinner than from my parents' tree (maybe because the conditions are not as carefully controlled as with professional growers?), but the statement above still holds.

^{Boskoop apples are one of the foods I miss from home, living in Canada now. Sniff.}