As autumn ushers in a season rich with dessert possibilities, experts at Beak and Skiff Orchards in Lafayette, New York, emphasize the importance of selecting the right apples to ensure successful baking outcomes. Eddie Brennan, president of the orchard, shared insights on apple varieties and picking techniques that can make or break fall recipes, particularly pies.

Brennan highlighted that the ideal apple pie often involves blending multiple varieties rather than relying on a single type. He explained that certain apples, such as McIntosh, Cortland, and Paula Red, tend to break down during baking, creating a soft, saucy texture. In contrast, varieties like Northern Spy, Ida Red, Granny Smith, and Jonagold maintain their shape when cooked. Using only soft apples can result in a pie resembling applesauce in a crust, while solely firm apples might produce a less desirable, resistant texture. Brennan’s preferred mixture for pies is roughly two-thirds Northern Spy and one-third McIntosh.

In the Upstate New York region, Northern Spy is particularly prized for pie-making due to its firmness and tart flavor, which withstands baking for up to an hour. Meanwhile, Cortland apples are favored for tarts and galettes because they brown slowly, preserving an appealing appearance. Brennan discouraged choosing apples based solely on sweetness, noting that acidity plays a crucial role in balancing flavors. This is why many recipes incorporate lemon juice, compensating for the lack of natural tartness in sweeter apples.

For those planning to pick apples directly from orchards, Brennan offered guidance on how to determine whether a fruit is ready. Rather than pulling abruptly, pickers should gently cup the apple, lift it toward the branch, and twist slightly. A ripe apple will detach easily while keeping the stem intact. Forcing an apple off the tree can damage the fruit spur, the site of next year’s growth.

Regarding timing, Brennan advised prospective visitors to consult orchard schedules carefully, as apple varieties ripen in waves from mid-August through late October. Each variety may only be available for about ten days. He warned that traveling long distances for a particular type—such as Honeycrisp—during times when it is not in season can lead to disappointment. To avoid crowds and have the best picking experience, he also recommended visiting early in the day on weekdays.

While the orchard declined to share their signature apple cider doughnut recipe, Brennan’s practical tips aim to help home bakers select the perfect apples to elevate their seasonal desserts.