Tart, crisp apples that hold their shape are best for pie-making. Fall or early winter is the ideal time to bake an apple pie because the apple crop is fresh. With the exception of Granny Smith's (tart, green apples from Australia and New Zealand that are available all year), apples found in markets in the spring and summer have been stored since the fall harvest and do not have the same taste or texture as fresh apples.

The following varieties are among the best for baking in pies: Baldwin, Cortland, Granny Smith, Gravenstein, Johnathan, Macoun, Newtown, Pippin, Northern Spy, Rhode Island Greening, Rome Beauty, and Winesap.