Picture this: It’s assuredly fall, you’re in a big comfortable sweater, you’re on a acreage with an abandoned bucket, aimlessly googling what the hell a Macoun angel is and if it’s meant for the angel pie compound you affianced months ago (spoiler: it’s not). We’ve all been there. Figuring out which apples are absolutely account eating, which ones are meant for pies, and which ones are meant for applesauce can be a d in itself.
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So we fabricated a quick blueprint for you appropriate actuality that you can tap and save to your buzz for eternity:
A quick breakdown of the apples in this list:
Pies & Baking
Getty ImagesPortland Press Herald
The best apples for pies and baking are ones with a lot of acidity that are heartier like Granny Smiths and Cortlands. They charge to be able to angle up able-bodied to baking, so if it’s doughy in any way, don’t bother baking it.
Cortland apples are best at the end of September, Braeburn and Granny Smith apples are best in October, and Pink Lady apples are best at the end of October. (This depends on
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