Apples

Softer apples are best for applesauce, while firmer apples are best for baking and making pies. You can increase the sweetness or acidity of the product by adding sugar or a few drops of lemon juice to the recipe.

For more information about what makes an apple break down when cooked, see Cook's Illustrated article on Apple Texture.

Seriouseats.com suggests Golden Delicious or Braeburns for cooking - best flavor and best texture. See Apple Texture for his results of testing 10 different types of apples.

When making Apple Pie, one of the most important things is that the apples stand up to baking. You don't want an apple that turns to mush in the oven. Flavor is also key: You want something that's not too tart and has just the right amount of sweetness—you can mix and match varieties to get the perfect balance.

Among the really good pie apples are:

Jonathan, Jonagold, Winesap, Pippin, and the classic Granny Smith. All, excluding the fairly tart Granny Smith, provide a good mix of sweetness and tartness, which will be tempered by the sugar in your pie.
If you want sweeter apples, Fuji, Pink Lady, Braeburn, Suncrisp, Rome Beauty, Mutsu, and Empire will work well, too.
Good tart baking apples include Idared, Macoun, Newton Pippin, and Northern Spy. Gravenstein is crisp and sturdy, as well.
Your grandmother may well have insisted on Northern Spy for her pies. And she was right. This early-1800s star is one of the few apples that can stand alone in pies. Bright and lively, firm yet tender-skinned
Red Delicious, despite its promising name, is not a good choice for baking, and neither are Gala, Cortland and Honeycrisps, since they tend to become mealy in pie fillings.
Many people love the classic McIntosh pie, but be sure to add thickener because the tender McIntosh flesh breaks down easily. Fuji and Honeycrisp are also juicy apples and the added juice will make the filling soupy. You can use cornstarch or flour to counteract extra juice, but it’s an addition that is not necessary if you start off with the right apples.

Best for pies: Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein

Best for baking: Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap

Bon Appetit’s list for baking:

Jonagold
Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven. They don't store well, however, so use them early in the fall at their peak. Make something like braised and brûléed apples with ice cream to give them all the attention they deserve. This sweetness is not to be hidden.

Honeycrisp
This is our desert-island apple. Its shatteringly crisp texture is guaranteed to hold firm, whether they show up in apple dumplings or an elegant tarte tatin. We wouldn't blame you if you just ate them straight-up. Like we said, this is the one.

Braeburn
This superbly crisp apple has a concentrated taste and bakes up juicy but not mushy. They'll do well under heaps of streusel in a yeasted apple coffee cake, using an intense flavor to stand up to a boatload of cinnamon.

Mutsu (Crispin)
Also known as Crispin, this firm-fleshed, less tart option is similar in flavor to a Golden Delicious. But it excels when it comes to structure, keeping more of a solid firmness. Mutsus are great for pies or other recipes that call for gentle cooking.

Winesap
Intensely flavored with deep cider-y notes, these apples resist breaking down during cooking and deliver great complexity to baked goods. They'll hold their own against the figs and other fruits in an apple custard.

Pink Lady (or Cripps Pink)
Balanced between sweet, tart, and tannic notes. It will retain its distinct shape when used in something like a apple gingerbread cake with cream.

Best for applesauce are Pippin, Rhode Island Greening, McIntosh, Elstar, Cortland, Fuji, Gala, and Gravenstein.

Best for making salads: Cortland, Golden Delicious, Empire, Gala, Red Delicious, Fuji, Winesap, Criterion, Pink Lady.

Best for eating out of hand: Crisp, juicy apples are great in lunchboxes and for snacks. Try McIntosh, Gala (sweeter than Fufi), Fuji, Mutsu, Jonathan, Cameo, Golden Delicious, Cortland, Empire, Red Delicious, McIntosh, Braeburn, Winesap, Pink Lady, Sundowner.

Apples I have like for eating out of hand, although I have not tried that many types: McIntosh (my all time favorite), Fuji, Gala, Honey Crisp.

Another list for eating: Gala, Fuji, Braeburn, Cameo, Pink Lady, Honey Crisp might be more palatable to someone who's a Red Delicious fan


		Flavor/ Texture	Eating	Salads/ Appetizers	Pies	Baking	Apple-sauce	Cider

Braeburn	A variety of apple that is very firm with a sweet and slightly tart flavor. A hybrid of Lady Hamilton and Granny Smith. It may range in color from greenish-gold to red and is popular as a snack or served in salads (as it doesn't brown quickly when cut) and desserts. Makes a great, "sweet-tart" sauce with no added sweetening.	Sweet/ crisp w/ yellow flesh	yes	yes, resists browning		yes	Excellent

Cortland	A relative of the McIntosh, its other parent is Ben Davis. All-purpose red apple, with crisp, juicy, sweet-tart flesh and smooth shiny red skin. A Northwest favorite for cooking and hand-eating. Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut. Available September through April.	Spicy/ Tender	Good tarter & a little crisper than McIntosh	Best Resists browning	No - too mealy	yes	Excellent

Empire	A cross between a Red Delicious and a McIntosh apple, it is a medium sized apple and has a deep red coloring. The Empire has a crisp, juicy flesh that has a mildly tart but sweet flavor, making it a good snacking apple. It is also excellent for baking and salads. ‘Empire’ was named by Cornell in 1966 and is the second most important apple variety being grown in New York, after ‘McIntosh.’	Retains the sweetness of the Red Delicious and the tartness of the Mac	yes	yes	yes	yes

Fugi	The Fuji was developed in Japan by crossing Red Delicious apples and Ralls Janet, an antique apple cultivated by Thomas Jefferson in 1793. Its spicy, crisp sweetness makes it excellent for out-of-hand eating (generally regarded the sweetest of all varieties) or for applesauce because little sugar is required. The color varies from yellow-green with red highlights to solid red. Fuji apples are not the best choice for baking. Great keeper; stores well in garage or basement.	spicy, crisp sweetness	yes		no	no	yes, little sugar required

Gala	Gala apples are a stunning apple to look at-with a golden skin finely mottled with red. They're actually a cross between Golden Delicious and a New Zealand variety called a Kidd's Orange Red. The inside flesh is a creamy yellow color, and it's mild and sweet-tasting. It's a good snacking apple, considered a bit more interesting in flavor than a Golden Delicious by most. Cooking tends to destroy both its aroma and texture. Best enjoyed for fresh eating during its harvest season from late August through September. Must refrigerate; even then only keeps for a few weeks. One of the apples featured in Harry and David’s fruit baskets.	Mild sweet flavor, Crisp	yes, great for kids	yes	No - too mealy	No	yes

		Flavor/ Texture	Eating	Salads/ Appetizers	Pies	Baking	Apple-sauce	Cider

Golden Delicious	Golden Delicious apples are not related to Red Delicious, although they were named by the same company, Stark Brothers. Considered an all-purpose apple, it has a thin skin, a sweeter taste than Red Delicious, and a firm, crisp, juicy texture. It's a perfectly good apple for snacking. It really comes into its own, however, as a baking apple - its sweet flavor and firm texture hold up well in the oven. Available September to June. Refrigerate.	Sweet, Tender	yes		yes, maintains its shape after baking	tarts, cakes, fish dishes	yes, stays chunkier

Granny Smith	Developed in 1860 in Australia by Maria Ana “Granny” Smith, the apple was the accidental happening of a stray crap apple seed finding its way into Smith’s garden! One of the most popular tart apples, Granny Smiths are crisp and quite sour. They're a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps. It's an unremarkable apple for raw eating, their tangy flavor comes through when baked and sauteed. Available all year-round.	Tart, Crisp	No, not sweet enough		yes	duck, fatty fish, chicken, beef, pork	no, would require a lot of sugar

Gravenstein	Gravenstein apples were first grown in the U.S. around the 1700's. They're round and reddish-green, with a thin skin and lots of juice. The taste is tartly acidic, with a strong flavor and a touch of sweetness. Its taste has been described as reminiscent of white wine, and it makes an excellent baking apple. Its personality really comes through, however, in ciders where its tart flavor makes for a deliciously dry drink. Gravensteins are considered an antique variety now, and there has been renewed interest in it as an heirloom apple.	Sweet-Tart, Crisp			yes			yes

Honey Crisp	Honeycrisp apples are honey sweet (with a touch of tart) and amazingly crisp, some say "explosively crisp." It's easy to see why this new variety continues to grow in popularity since its 1991 introduction in Minnesota. A sweet, very crisp excellent eating apple as well as an excellent keeper. Honeycrisps are also good for baking and sauce. One of the apples featured in Harry and David’s fruit baskets.	Sweet, very crisp	yes			yes	yes, but watery

Jonagold	This crisp, juicy apple is a Jonathan-Golden Delicious cross. It's a bit tart and good for eating out of hand. ‘Jonagold’ is one of the apples featured in Harry and David’s fruit baskets, heralded for their quality. Jonagolds make great fried apples when sautéed in butter and a touch of cinnamon - no sugar needed!	Tart, juicy	yes		yes	great fried apples	makes a chunkier sauce

		Flavor/ Texture	Eating	Salads/ Appetizers	Pies	Baking	Apple-sauce	Cider

Jonathan	Deep red; mildly tart, rich flavor. Versatile apple-excellent for snacking. They hold their shape well when baked. They are also good in salads and for applesauce. Available September to August.	Moderately Tart, Tender		yes	yes	yes	yes

Macoun	Macoun apples are a cross between the McIntosh and Jersey Black varieties. Named after Canadian fruit grower W.T. Macoun, it was first introduced in 1923, and has been regarded to be the finest eating apple in the World. Macouns are also very popular at roadside stands and pick-your-own farms. Availability is only in the fall, generally October through November. The skin is a dark red with a purplish flush. Its very firm flesh is juicy and snow white, tasting sweet with a hint of berry. Try serving Macoun slices with cheese for a sophisticated dessert in the autumn.	Extra sweet, very juicy	Excellent	yes			yes

McIntosh	An old time favorite and one of the earliest apples of the season. First apple tree planted by John McIntosh about 1811. It's been cross-bred with other varieties to create other well-known apples, including Cortland, Empire, and Spartan. The apple is still a success today, and is the top-selling variety in North America. McIntosh apples are round and red, usually retaining some green mottling even when ripe. With a soft skin and softer flesh, the McIntosh strikes a level balance between sweet and acidic. The tender white flesh is crisp with plenty of juice when freshly harvested, but soon adopts a softer consistency, making it perfect for apple sauce. They are excellent for snacking. McIntoshes tend to break down when cooked and are best paired with Golden Delicious or other apples in pies and other baked goods. Macs are the principal cider apple in the Northeast. Available September to June.	Tart, tender, very juicy, a little sweeter than Cortland	Excellent	yes	Mix with another firm apple such as Golden Delicious or Jonagold	stuffings	yes, cooks down quickly	yes

Mutsu (Crispin)	The Mutsu (MUTT-sue) apple, also called Crispin, is a large, yellowish-green fruit with an orange blush and juicy, tender-crisp, coarse-grained flesh. This cross between Golden Delicious and the Japanese Indo has a complex, spicy-sweet flavor reminiscent of anise and is great for eating or baking. Developed in Japan in the 1930s, arrived in the U.S. in the 1940s.	Spicy /Firm	yes

Northern Spy	These tart, firm apples are terrific in pies, but they're hard to find.	Tart			yes

Pink Lady	A medium-sized fruit that is a cross between the Golden Delicious and the Lady Williams apple that originated in Western Australia in the 1990's. Its skin has a reddish pink coloring over a greenish yellow background. It is a firm, crisp apple with a white flesh, which has a tart-sweet flavor and resists turning brown after being sliced. The apple is used for salads, as a dessert apple with cheese, and pies. To preserve the flavor of this apple, keep it refrigerated since heat decreases the texture and good taste.	Firm, Crisp, Tart-sweet	yes	yes, resists browning	yes

		Flavor/ Texture	Eating	Salads/ Appetizers	Pies	Baking	Apple-sauce	Cider

Pippin	Also called Newtown Pippin. A good all-purpose apple that is greenish yellow in color. Its light yellow, juicy flesh is extra crispy and slightly tart. When cut or peeled, these apples have a tendency to darken quickly.		Slightly Tart, Firm	No, darken quickly	yes

Red Delicious	One of the most widely grown apples in the world. It is sweet and mildly flavored with a thick skin that resists bruising. Named when a nurseryman in 1894 exclaimed," My that's delicious!" It's a sweet-tart, crisp apple with a thick, bitter skin and strong flavor. Best for snacking; poor for baking. Available year-round. a popular apple with a mildly sweet, slightly tart flavor. Have a deep, red color and remain attractive for a long time so they are the favored choice for holiday centerpieces, wreaths and decorating. Great choice for snacking and salads.	Sweet, Crisp	yes	yes	No, gets mealy	No	No

Rhode Island Greening	A green to yellow colored apples that is medium sized with a russet area around the stem. The inner flesh is firm textured, white and tart flavored. It is great for pies, applesauce and other cooking needs because of its sweet-tart flavor that intensifies when it is cooked. This variety of apple is generally found in the central and eastern regions of the U.S. The variety found in the western region that compares to the Rhode Island Greening is the Northwest Greening.	Sweet-tart			yes	yes	yes

Rome Beauty	Named for an apple-growing area in Ohio, not Italy. This apple is an antique – dating back to 1816. The flesh has a greenish cast, and it tastes crisp and lightly tart. Rome apples have a thick skin that make them less than perfect for snacking, but they're great for cider-making. An ideal variety for cooking as they retain their shape and tart flavor. The mildly tart, firm apple with greenish white flesh is excellent for apple sauce and baking, especially when combined with other, sweeter apple varieties. Available October to August.	Crisp, Slightly Tart, Firm	no, too thick skinned		yes	Baking whole	yes	yes

Winesap (Stayman)	Granddaddy of American apples! Stayman was discovered in the late 1860's by Dr. Stayman in Kansas. Wine-like flavor. Winesap apples have a lot of character. They're tart, even spicy, with a distinctive flavor and aroma of wine. Not everybody likes to eat them raw-their flavor is a bit strong for most-but those who do are passionate about them. They tend to be smaller than most apples. Winesaps are often used as cider apples. The apple holds up well under heat, making it an ideal choice for baking and cooking. The Stayman makes an excellent applesauce and apple butter. Available November to July.	Slightly Tart/ Spicy, Firm			yes	sweet & savory dishes, holds up well	yes, great for apple butter	yes

		Flavor/ Texture	Eating	Salads	Pies	Baking	Apple-sauce	Cider