With some 2,500 varieties of apple grown in the United States alone, deciding which to use in your next pie can be daunting. According to Gesine Bullock-Prado, author of the baking cookbook Pie It Forward , apple shopping doesnt have to be complicated, but there is no simple answer to which variety is best.

I use different apples depending on the pie, said Bullock-Prado, a self-described baking evangelist who teaches baking at Sugar Glider Kitchen in Hartford, Vermont.

I look at the flavor profile Im going for, she explained. For an apple with a full flavor, Id go for a russet variety, she said, referring to a group of apples whose dappled skin lends a rich undertone to a pie. If the recipe calls for a few extra ingredients, she opts for Winesap. It has a little more adult flavor, said Bullock-Prado. A Winesap holds up when you are surrounding it with other fruits that have big personalities.

From classic heirlooms to the reliable favorites you can find in nearly every grocery store, these are Bullock-Prados top 10 picks for apple pie.

1. Jonagold