We have the question [about peeling apples for a pie][1], 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][2] 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? 


  [1]: http://cooking.stackexchange.com/questions/1551/apple-pie-peel-or-not
  [2]: http://en.wikipedia.org/wiki/Belle_de_Boskoop