Varieties
There are many good all-purpose apples, plus others especially suited for preparing in certain ways.
Apples that “go to pieces” when cooked are usually best for applesauce; those that keep their shape are best for baking whole. Tart apples are good for cooking; sweeter apples, for eating raw. Early summer apples are especially good in applesauce and pies because they’re likely to be juicy, tart, and quick-cooking.