Michigan Apple Season Guide: What to Pick for Eating, Pie, and Cider

It's almost apple season in Michigan, which means we're approaching that magical time when I'll happily circle the parking lot of an apple orchard waiting for an open spot while navigating the legions of people with the same mission of procuring a big bag of fruit and a couple dozen apple cider donuts.

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But before you grab that bag or start yanking random apples off trees, it helps to know what you're actually planning to do with them, because some Michigan apples are much better suited for certain jobs.

The Best Michigan Apples for Eating

a pan filled with apples sitting on top of a sink

If the plan is simply apple-to-mouth, the Michigan Apple Committee lists Honeycrisp as sweet, crisp, and juicy, while Gala is sweet and crunchy. Fuji is another solid choice if you like your apples especially sweet.

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Personally, Honeycrisp remains the celebrity in my apple world, and when I find a decent price, I act like I've beaten the stock market.

Which Michigan Apples Are Best for Pie?

red apple beside brown pie

This is where the Northern Spy earns its paycheck. Michigan Apples calls it a professional baker's dream because its tart, acidic flavor cooks well. Ida Red, Cortland, Rome, and Golden Delicious are also strong baking choices because they handle heat well without immediately turning into applesauce.

What About Michigan Apple Cider?

juice with toppings near sliced apple fruits and cinnamon sticks

Michigan State University (MSU) says that if you're going to make your own hard cider, McIntosh and Jonathan are among the most commonly used varieties because of their balance of sweetness, acidity, and tannins.

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So yes, not all Michigan apples are created equal, and depending on your goal, some strategy is involved. Or you can do what I usually do: go to an orchard, buy Honeycrisp, cider, and donuts, then pretend donuts were never the real reason I went.