Hello lovelies,
there is a moment in late summer when the crates outside the farm shop start smelling different. Not like berries anymore. Like apples. For me that is the real start of fall, long before anyone puts out a pumpkin.
And then you stand in front of them and have no idea. Granny Smith, Honeycrisp, Braeburn, Gala, Pink Lady, Fuji. Six crates, six names, and the one question that matters: which of these will not collapse into mush inside a pie. I went by instinct for years and regretted it about every second time.
The rule turns out to be simple once you know it. So today I am writing it down: which variety for what, why the late fall apples are the keepers, what actually stops cut apples browning, and the recipes we make with them.
Which apples are best for baking?
The apples that work in the oven are the firm ones, and the ones that fail are the soft eating apples. The University of Arkansas Extension puts the working list plainly: Golden Delicious, Granny Smith, Honeycrisp, Fuji, Braeburn, Cortland, Jonathan and Rome Beauty all have a firm enough texture to withstand cooking.
There is one apple worth naming for the opposite reason. Red Delicious is the most widely available apple in the country and, in the same guidance, is described as truly a fresh-eating apple that does not hold up well to cooking. If your pies keep coming out watery, that is the first thing to check.
| Variety | Taste | In the oven | Best for |
|---|---|---|---|
| Granny Smith | vibrantly tart | holds its shape | pies, tarts |
| Honeycrisp | sweet-tart, crisp | holds firm when baked or caramelized | pies, crisps |
| Pink Lady | sweet-tart, firm | keeps a distinct shape when diced | coffee cake, muffins |
| Jonathan | tart, tangy | a long-standing pie favorite | pies |
| Braeburn | sweet-tart | firm enough to cook | pies, crisps |
| Golden Delicious | sweet, mellow | firm enough to cook | pies, sauce |
| Red Delicious | mild, sweet, juicy | does not hold up | eating fresh only |
If you only want to remember one thing: tart apples for cooking, sweet apples for eating raw. The University of Maine Extension gives that as the general rule, and it holds up in almost every kitchen situation.
When are apples in season?
Apple season runs from late summer through fall, which is exactly why this is here in August and not in October. Early varieties ripen in summer and do not keep. Late varieties ripen in fall, store for months, and are the ones you want for baking.
That distinction matters more than the variety name. A summer apple in a pie will disappoint you no matter how good the recipe is, because it was bred to be eaten within days of picking.
The pumpkin guide with its variety chart went up in July for exactly the same reason: if you want to cook in fall, you plan in summer.
Do you peel apples for baking?
For pies, tarts and crisps you can leave the skin on. For applesauce and baked apples, take it off. It is a texture decision, not a health one: thin slices with the skin hold together better under heat, while in a sauce the skin pulls into chewy threads.
We leave the skin on almost always, partly out of laziness and partly because a pie with flecks of red in it simply looks better.
Why do cut apples turn brown?
Because the cut surface reacts with oxygen, and acid is what reliably slows it. K-State Research and Extension's preserving guidance has you slice apples straight into water containing ascorbic acid. In a normal kitchen, a good squeeze of lemon into a bowl of water does the same job.
The part people get wrong is the timing. The bowl has to be standing there before the first cut, not after. Two minutes of air is already enough for the gray cast you will see later on the finished pie.
How should you store apples?
Cold, dark, and away from other produce. The University of Arkansas Extension gives the numbers: unrefrigerated apples hold their quality for about a week, while apples in the refrigerator's humidifier compartment in an unsealed plastic bag keep for about a month. Iowa State adds that they last longest kept close to 32°F (0°C).
One rule saves more fruit than any other. Apples release ripening gas and age everything around them faster. Store them next to bananas or potatoes and you will shortly have soft bananas and sprouting potatoes. Ours live in their own box, on the bottom shelf, away from everything.
Our favorite apple recipes
If I had to pick one apple recipe, it would be the Swiss Apfelwähe. Germany bakes apple cake; Switzerland bakes a Wähe, and the difference is the custard. The pastry stays thin, the apples stand packed shoulder to shoulder, and a cream poured over the top sets in the oven. A tart, firm apple is exactly what it needs.
And because not every apple day is a baking day, here are the faster ones for breakfast and the afternoon.
Frequently asked questions
What are the best apples for apple pie?
Firm varieties that hold their shape: Granny Smith, Honeycrisp, Braeburn, Jonathan, Golden Delicious and Cortland are all recommended by extension guidance as apples that withstand cooking. Many bakers mix a tart variety with a sweeter one so the filling has both structure and flavor.
Which apples should I avoid for baking?
Red Delicious above all. It is the most widely available apple in the US and extension guidance describes it as a fresh-eating apple that does not hold up well to cooking. Soft summer varieties have the same problem.
Do you peel apples for pie?
You do not have to. Thin slices with the skin hold together better under heat and look good in the finished pie. For applesauce and baked apples, peel them, because the skin turns into chewy threads.
How long do apples last?
About a week at room temperature. Stored in the refrigerator's humidifier compartment in an unsealed plastic bag, about a month, and they last longest kept close to 32°F (0°C). Late fall varieties keep far better than early summer ones.
How do I stop cut apples from browning?
Acid. Extension preserving guidance has you slice them directly into water containing ascorbic acid; a squeeze of lemon juice in water works the same way at home. The bowl needs to be ready before you start cutting, not after.
How many calories are in an apple?
An average apple has about 90 calories and is roughly 85% water, according to Iowa State Extension. That water content is why an apple feels more filling than its calorie count suggests.
Lovelies, the best thing about apples is that they never rush you. They sit in their box for weeks, waiting until you have time. Of all the fall ingredients, the apple is the patient one. If you are looking for more structure in the season ahead, you will find our e-books in the shop.
Tell me in the comments: which variety ends up in your pie?
Yours, Verena
Sources
- 1.University of Arkansas Extension · Arkansas Fresh Series: Apples · 2024
- 2.Iowa State University Extension AnswerLine · Which apple to use? · 2016
- 3.University of Maine Cooperative Extension · Apple Season and Baking · 2022
- 4.K-State Research and Extension · Preserve It Fresh, Preserve It Safe: Apples · 2024
