THE BEST APPLES

A combination of tart and sweet varieties adds depth of flavour to pie filling. Use just one variety if you prefer. Apple texture varies by growing season and upon storing, so you may find they bake up firmer or softer at times. Choose apples that feel heavy for their size to ensure juiciness and good flavour.

Tart, firm cooking

apples that hold their shape include Northern Spy, Cortland, Crispin, Ida Red, Spartan and Granny Smith.

McIntosh is a tart apple that softens dramatically when baked. Sweet apples that hold their flavour when baked include Fuji, Ambrosia, Golden Delicious, Pink Lady and Honey Crisp.