Biting into a fresh apple off the tree is a pleasure in itself, but the magic happens when you choose the right apple for the oven. Some apples sweeten and soften beautifully, while others keep their shape and add a little tart bite to balance butter and sugar. Knowing which to pick makes the difference between a pie that sings and a pie that slumps.
Best CT Apple Farms to visit
- March Farms, Bethlehem CT
- Rodger Orchards, Southington CT
For a complete, interactive map of Connecticut apple farms, check out our Google Maps list
The Best Apples for Baking
- Granny Smith — Tart, crisp, and holds its shape under heat. Best for classic apple pies and crumbles.
- Honeycrisp — Sweet-tart balance, juicy but sturdy. Best for pies, galettes, and snacking while you bake.
- Braeburn — Firm texture with spicy, complex flavor. Best for tarts, turnovers, and rustic cakes.
- Jonagold — Honeyed sweetness with enough acidity to stay interesting. Best for upside-down cakes or baked apple desserts.
- Cortland — Mild, softens slightly but doesn’t brown quickly. Best for apple crisps and sauces.
- Pink Lady (Cripps Pink) — Tangy-sweet with a bright flavor. Best for pies that need a lively bite.
Apple Harvest Tips
- Pick firm apples: Avoid bruises and soft spots.
- Harvest window: September–October is peak in New England. Earlier varieties (Ginger Gold, Paula Red) arrive in August, later keepers (Fuji, Goldrush) into November.
- Storage: Keep apples cool (32–40°F) in a crisper drawer. A damp towel in the drawer helps prevent shriveling.
Storage & Baking Tips
- Combine varieties (tart + sweet) for depth of flavor.
- Pre-cook firmer apples slightly for galettes or crostatas.
- Freeze pre-sliced apples with a dusting of lemon juice and sugar for future pies.
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