Choosing the best apples for baking—specifically, the best apples for apple pie—can be a challenge. In addition to the standard specimens you’ll find at the supermarket (we’re talking Granny Smiths, Golden Delicious, and Galas), there are hundreds of heirloom apple varieties sold at farmers markets and orchards. Some are ideal for eating out of hand, others shine when baked, and still others are best pressed into cider. How is one supposed to distinguish between the thousands of varieties of the fruit available? It’s like comparing apples to…well, apples.
You might be tempted to categorize the fruits by color: Apples can range from light yellow and green to deep red. But the primary difference between apples boils down to two factors: flavor and texture. Some apples pack a lip-smacking tartness (think sour apple), while others lean into a honey-like sweetness. Some apples are firmer, able to hold their shape when cooked; others are mealier and will collapse when introduced to heat. Determining where an apple falls on the sweet-tart/firm-mealy spectrum will help you understand how to best harness its potential—and most importantly, which varieties to seek out for your homemade apple pie.
Picking the best apples from the bunch:
Though many types of apples can be found in grocery stores year-round, the fruit is technically in season from late July to late November. This is when apples will be at their most flavorful, ideal for eating on their own or swaddling in buttery pastry.
When shopping for apples, look for ones that feel firm and smell fragrant. Avoid apples that have bruises or soft spots. Even the firmest apples will become mealy the longer they’re stored, so seek out the freshest fruit. To judge an apple's freshness, flip it over and examine the blossom on the base. As an apple ages, the blossom opens up; if the blossom is closed, it’s fresh, but if it’s open, it’s likely an older apple.
Choosing apples for apple pie:
When selecting the best apples for pie making, firmness is key. Look for crisp, crunchy apples, which have a lower water content and are less likely to turn to mush. While you may like Gala, Fuji, Red Delicious, and McIntosh apples for snacking, these mealy apples run a higher risk of disintegrating in the oven. Instead, use these varieties to make applesauce, dried apples, or in raw applications like charoset, not apple pie. Choosing apples that can hold their shape under high heat will also help you avoid a concave top crust. This is especially important if you pre-cook your apples, which makes it harder for them to maintain their structure.
The best apples for pie should hold their shape, like in this vintage ’70s Gourmet number, not collapse into applesauce.
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