Pumpkin spice may dominate the fall flavor landscape, but apples truly embody the classic taste of the season, whether enjoyed fresh, candied, or baked into delectable desserts. However, with numerous apple varieties available, determining the best choice for your apple pie or baked apple can be challenging.
Baking Apples Versus Eating Apples
Although many apples are suitable for both raw consumption and pie-making, specific varieties tend to favor one use over the other. Generally, apples for eating are softer in texture and sweeter, while those ideal for baking tend to be firmer, crisper, and more tart.
Erin Jeanne McDowell, the author of The Book on Pie, emphasizes the significance of apple selection for baking: “Using non-baking apples for baking purposes will notably affect the texture. Apples meant for fresh consumption often break down into mush when cooked, and depending on the variety, they might even result in a grainy or mealy texture.
Flavor is another important factor. Many suitable baking apples tend to be on the tart side, as sugar is commonly added in recipes. In contrast, apples preferred for eating raw are naturally sweeter.
The Finest Apples for Baking
Experimenting with various apple varieties can be a delightful experience, and numerous bakers have their own preferences. McDowell recommends Honeycrisp or Cosmic Crisp (a hybrid of Honeycrisp and Enterprise) for baking. “They offer a delightful combination of tartness and juiciness with the right touch of sweetness—remaining intact and retaining a slight crispness even after baking.”
Baldwin Apples
A cherished favorite in New England, these apples possess a sweet-tart flavor and a juicy, yet firm texture, making them exceptional for baking. (Additionally, they’re versatile and enjoyable when consumed fresh.)
Braeburn
With an even firmer texture compared to Baldwins, Braeburns are slightly less juicy—ideal for certain pies if a less liquid filling is preferred.
Cortlands
These apples are a wonderful choice for pies and pastries, known for their slower browning compared to other apple varieties.
Gala Apples
Opinions about Galas for baking are varied. Some experts suggest them more for salads and raw consumption, while McDowell and other professionals value them for baking. (We particularly appreciate their use in a caramelized onion and apple tart.)
Golden Delicious
The name is fitting: These apples have a deliciously sweet, buttery texture and are often a go-to choice for apple pies. (We particularly favor them for our classic apple pie recipe.)
Granny Smith
Crunchy and tart, Granny Smith apples retain their shape well. When used in recipes calling for sugar, they prevent apple pies or crisps from becoming overly sweet.
Honeycrisp
This immensely popular apple variety is slightly softer and sweeter compared to traditional baking apples but maintains enough crispness to be used in baking cakes, pies, and crisps.
Jonagold Apples
A blend of the Golden Delicious and Jonathan varieties, this sweet yet firm apple is a great choice for baking.
Jonathan Apples
These adaptable apples strike a balance between sweet and tart. They soften slightly when baked, creating a tender filling for pies and cakes.
Pink Lady Apples
Extraordinarily crisp and tangy, Pink Lady apples are versatile and ideal for both snacking and baking. (Similar to Cortlands, they resist browning as rapidly as other apples.)
Apple Recipe Tips
Opt for softer apples for specific apple recipes. McDowell advises favoring softer, eating apples that produce a smoother, creamier finish. “When I prepare something like apple butter or applesauce, I prefer apples more likely to break down. This could be almost any apple that isn’t labeled a ‘good baking apple’—even flavorful, eating apples like McIntosh.”
Stick to one or two types of apples for a recipe. While it might be appealing to use various apple types to craft a distinct flavor profile for your pie, McDowell recommends simplicity. “I usually use just one type of apple—or if I blend varieties, I select only one or two apples that break down easily. This allows a mix of firm, substantial baking apples that maintain their shape, enveloped by a softer mixture, infused and formed by apples.