The Question Is Not Which Apple Tastes Best

Most people choose an apple by flavor. If you’re planning to eat it right out of your hand, that’s probably the only test that matters.

But ask an apple to do another job in the kitchen and the question changes.

The best apple for a pie isn’t necessarily the best apple for applesauce. An apple that works beautifully in a baked dessert might be a poor choice for a salad.

The trick is knowing what you need the apple to do.

For Pie, Think About Texture

When choosing apples for pie, the important question is whether the slices will hold their shape during a long bake.

America’s Test Kitchen has recommended using two varieties rather than relying on a single apple: Granny Smith and McIntosh.

The combination makes sense.

Granny Smith apples stay tart and maintain their shape as they bake. McIntosh apples do almost the opposite. They soften and begin to fall apart.

For some uses, that softness would be a disadvantage. In a pie, it can be useful.

The McIntosh apples collapse into a juicy base that fills the spaces around the firmer Granny Smith slices. One apple provides structure while the other helps create the filling around it.

There are plenty of alternatives.

Braeburn, Cortland, Golden Delicious, Jonagold and Honeycrisp can all withstand a long bake and can take the place of Granny Smith.

The principle is more important than the specific variety: Use a firm apple to provide structure and a softer apple that can cook down around it.

That also means there’s no need to insist that every apple slice remain perfectly intact. Sometimes an apple falling apart is exactly what the recipe needs.

Applesauce Needs Something Different

Making applesauce changes the equation.

Here, you’re not trying to preserve neat slices. You want the apples to soften.

Penn State Extension recommends combining several varieties when making sauce. Mixing apples can provide a better balance of sweetness, tartness and texture than relying on one type.

The varieties you choose can also determine how much sugar you need.

Sweeter apples such as Golden Delicious, Gala, Rome Beauty and Jonagold may require little or no additional sugar.

Tarter varieties, including McIntosh, Cortland, Jonathan and York Imperial, will generally require more.

That gives the cook some control before the sugar bowl ever comes out.

If you prefer a naturally sweeter sauce, start with sweeter apples. If you like more tartness, choose accordingly and adjust the sweetness after the apples have cooked.

For Salad, Watch The Browning

An apple going into a salad has a completely different job.

It isn’t going into an oven or simmering in a pot. It needs to stay crisp and appealing after it’s sliced.

That makes browning an important consideration.

University of Missouri Extension identifies Cortland, Golden Delicious, Granny Smith, and Mutsu among apple varieties that resist browning after they’re cut.

That’s useful when you’re preparing a fruit salad, green salad, or another dish where sliced apples may sit for a while before being served.

Again, the best choice isn’t necessarily the apple you consider the most flavorful.

It’s the apple that does the job you need it to do.

And Then Put Them In The Refrigerator

Choosing the right apple won’t help much if it loses its crispness before you use it.

A bowl of apples may look good on a kitchen counter, but it isn’t the best place for long-term storage.

Apples stay crisp and juicy roughly 10 times longer when stored in the refrigerator than when left in a bowl at room temperature.

Keep a few on the counter if you’ll eat them quickly. Put the rest in the refrigerator, and they’ll remain useful much longer.

That’s especially worth remembering during apple season, when buying a larger bag or basket can be tempting.

There really isn’t one “best” apple.

There’s a best apple for what you’re planning to do with it.

For pie, think about structure and how the fruit behaves during a long bake. For applesauce, consider sweetness and how readily the apple cooks down. For salad, look for varieties that resist browning. And for an apple you’re simply going to pick up and eat?

That’s when taste gets the final vote.