Some apples are best suited to eating raw, whether they’re diced in a salad or sliced up for an afternoon snack. Varieties like McIntosh apples do well when baked and pureed into applesauce, but collapse when baked in a pie or tart. Popular snacking apples like Gala, Fuji and Red Delicious types also don’t hold up well under heat and are prone to becoming grainy or mushy when baked.