There’s something about October in the Adirondacks that just feels like apples. Maybe it’s the roadside farm stands piled high with fresh-picked fruit. Maybe it’s the crisp air that makes you want to turn on the oven. Or maybe it’s simply tradition. Apples have always been at the heart of fall baking in New York. And the best part? Not all apples are the same. Each variety brings something special to your favorite desserts.
Best Apples for Pie
If you’re baking a classic apple pie, you want apples that hold their shape and balance sweet and tart flavors.
Favorites include:
- Granny Smith – firm, tart, and perfect for structure
- Honeycrisp – sweet with a crisp bite
- Northern Spy – a longtime New York favorite for baking
- Braeburn – balanced flavor and great texture
Mixing two varieties can make your pie even better.
Perfect for Applesauce and Apple Butter
For homemade applesauce or rich apple butter, softer apples work beautifully.
Try:
- McIntosh – tender and naturally sweet
- Cortland – smooth texture and bright flavor
- Empire – slightly firm with a balanced taste
These cook down easily and create that comforting, familiar flavor.
Best Apples for Snacking and Simple Desserts
Some apples are so good, they hardly need anything added.
- Honeycrisp – crisp and juicy
- Gala – mild and sweet
- Fuji – extra sweet and great for caramel apples
Slices, crisps, cobblers, and baked apples all let these varieties shine.
A Season Worth Savoring
Apple desserts aren’t just about flavor. They’re about tradition, family recipes, and making the most of a season that never lasts quite long enough.
Stop in at Charlie Johns to find bakeware, kitchen tools, and inspiration for your fall baking. Whether you’re making a pie for guests or applesauce for your family, October is the perfect time to enjoy one of New York’s most beloved harvests.