An Apple Farmer’s Guide to Perfecting the Ultimate Apple Dish

For apple pie

While most varieties of apple taste just as good fresh as they do in your favorite pie, there are subtle differences that might affect the way your baked dishes taste. Tart varieties (with a higher acidity) are usually the best, says Brian Smith, grower and general manager of Solebury Orchards in New Hope. He recommends Honeycrisp, Empire, Jonathan, McIntosh, Stayman Winesap, Braeburn, Granny Smith or Gold Rush.

For cider

Cider is usually made with a variety of apples, says Smith. So, if you’re attempting to make your own version of the fall favorite he recommends a blend of tart, sweet, high flavor apple varieties that stand up to the process.

For applesauce

You want applesauce to bring a strong pop of flavor to your dish, especially if you’re serving alongside poultry—i.e. pork or your Turkey Day feast. Go for a sweet, tart variety like Keepsake, Honeycrisp, Braeburn, Stayman Winesap or Gold Rush.

Best eaten fresh

Most seasoned apple-eaters will tell you it’s all about the crunch you get when you sink your teeth in for your first bite. Sweeter apples are usually a better snack than their super-tart counterparts. That’s why varieties like Honeycrisp, Crimson Crisp and Pixie Crunch tend to be the most popular among apple enthusiasts.

If you can’t get enough of the fresh flavors during the fall harvest, signing up for a Community Supported Agriculture (CSA) like the one at Snipes Farm in Morrisville is a great way to support local farmers and save on your grocery bill each month. For a monthly fee, you’ll pay for seeds and labor costs directly from the farm and, in return, they’ll shower you with seasonal fruits, veggies, eggs, cider and jams each week.