In a short, cheerful video from America’s Test Kitchen, Jack Bishop breaks down which apples shine in pies, applesauce, and everyday snacking. This guide captures his key insights and expands on them so home cooks can choose the right apple for the job. Whether the goal is tender applesauce or perfectly shaped pie slices, the right apple makes all the difference for happy, flavorful results—cooking, recipes, bon apetit.
Why apples behave differently when cooked
Apples vary dramatically in texture and flavor because of an unexpectedly complex genome—tens of thousands of genes that yield thousands of cultivars and many flavor profiles. The most important factors for baking are cell-wall strength and pectin content. In plain terms, acidity helps pectin hold cells together during cooking, so tarter apples tend to keep their shape longer.
Quick science that matters
- Acidity strengthens cell walls and pectin, helping apples hold shape.
- Lower-acid apples break down faster and make a silkier applesauce.
- Sweetness and floral or honeyed notes influence the final flavor of pies and sauces.
The three baking categories — and the best varieties
Jack divides apples into three practical groups for cooks: firm “hold their shape” apples, soft “fall apart” apples, and flexible “in-between” apples. Here’s how to pick depending on the recipe.
1. Hold-the-shape apples
These apples have strong pectin and high acidity, so they stay intact when cooked. They’re ideal for pies where distinct slices matter.
- Granny Smith — The classic keeper. Very tart and acidic, it rarely collapses and can be cooked a long time without falling apart. “You can cook a Granny Smith apple for a very long time.”
- Pink Lady — A bit juicier and slightly sweeter than Granny Smith, offering better balance in baked goods.
- Honeycrisp — Tart with floral notes; a lovely pie apple for those who want brightness and texture.
2. Fall-apart apples
These are the apples for applesauce, fillings that should melt into a puree, or recipes that call for tender apple strands.
- Macintosh — A favorite for applesauce thanks to a balance of mild acidity and sweetness that yields glorious, soft texture.
- Golden Delicious — Sweet with a bit of fruitiness; breaks down nicely for sauces and soft fillings.
- Red Delicious — Generally too bland for cooking despite sweetness; not recommended for flavorful sauces or pies.
3. In-between apples
Versatile performers that “do it all” — they’re fine raw, roast well, and can be used in pies or sauces.
- Gala — Floral notes, great for snacking and baking.
- Fuji — Honeyed sweetness that works in many recipes.
- Empire — A cider-like upfront flavor that’s flexible in both sweet and savory preparations.
Practical tips for baking and cooking
- Combine varieties: Mixing a tart, firm apple with a sweeter, soft one gives complex flavor and ideal texture in pies.
- Adjust sweetener: Tarter apples need less added sugar; softer apples may benefit from a touch more sugar or lemon to brighten them.
- Slice size matters: Larger slices will hold more texture; thin slices soften faster and blend into filling.
- For applesauce: Choose fall-apart types and cook low and slow for the smoothest results.
“When you're baking with an apple, there's a right apple for every recipe.”
Final tips for joyful baking
Choosing the right apple is a small decision that pays big dividends. For crisp, structured pie slices go with Granny Smith or Pink Lady; for silky applesauce choose Macintosh or Golden Delicious; and for everyday versatility reach for Gala, Fuji, or Empire. Keep the phrase in mind when planning menus—cooking, recipes, bon apetit—and experiment by mixing apples to find your favorite balance of sweetness, acidity, and texture. Happy baking!
This article was created from the video Which Types of Apples Are Best for Baking Pies, and Why? | America's Test Kitchen with the help of AI.
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