What are the best apples to use for baking?

Granny Smith, Honeycrisp, Braeburn, and Golden Delicious are all great choices. For the best flavor and texture, try mixing a tart apple (like Granny Smith) with a sweeter one (like Honeycrisp).

Why does my apple pie filling turn out runny?

That usually means there wasn’t enough thickener or the pie didn’t cool long enough. Use cornstarch or flour to help the filling set, and let your pie rest for at least 3–4 hours before slicing.

Do I need to peel apples for baking?

It depends on the recipe. For pies, crisps, and cobblers, peeling gives a smoother texture. For rustic desserts like galettes or baked apples, leaving the peel on adds color, fiber, and a bit of bite.

How do I keep my apple desserts from getting too sweet?

Balance the sweetness with tart apples, a squeeze of lemon juice, or a pinch of salt. You can also reduce the sugar slightly in the recipe—most apple desserts are forgiving that way!