The United States is home to about 2,500 varieties of apples—and you can typically find 10 varieties or so at the store year-round. How to choose? Use this cheat sheet to pick the best apples for eating fresh, for baking or for stewing (think applesauce).
Best for: Eating raw and baking.
Granny Smith apples have often been the go-to apples for baking because they hold their shape well when cooked (resulting in an ideal pie). These apples have a very tart flavor, so extra sugar is needed if you’re making a dessert. They have a crisp, slightly dry texture with tough skin.
See recipe: Crumb-Topped Apple Pie