Not all apples are pie-worthy

Because McIntosh apples are readily available, they're often used to make pies, but they're not suitable baking apples; they turn watery and pulpy in the oven. A good baking apple keeps its shape during cooking. Old-fashioned Gravenstein, an early tart apple, makes a fine pie. Cooks who lean toward Gravenstein also like Rhode Island Greening and Northern Spy. Cortland stays white when peeled, which many cooks like. Other good bakers are Golden Delicious, Pippin, Paula Red, Ida Red, Baldwin, Jonagold, Rome Beauty, Crispin (also known as Mutsu), and Fortune. - Sheryl Julian