Not just for pie


Illustration by Serene Lusano

With Apple Hill a short drive away, you have no excuse for eating mealy old fruit. Apples at grocery stores might be from long-term storage, while those at farmers markets are uber-crisp. Some varieties to look for now are the Empire, with sweet-tart white flesh; Mutsu (a.k.a Crispin), large and sweet; and Paula Reds, which are bright with berry flavors. Choose crunchier apples to keep their shape for baking and softer ones for turning into sauce.