You can use any apple to make an apple pie. Full stop. However, some are better than others when it comes to flavor and texture. And instead of choosing just one type of apple, a combination of at least two or three is a smart way to get more complex flavors and textures into your pie.
There are thousands of varieties of apples across the globe — so which are best when it comes time to slice or dice them into a pie filling?
For starters, you don’t want an apple that’s soft or mealy, because it might break down too much and turn into something resembling the texture of baby food. (For example: McIntosh apples are great for eating out of hand, but they don’t hold up well when it comes to baking.) And then there are others that are either lacking in the flavor department completely or simply one-dimensional. (Red Delicious, we’re looking at you.)
Thankfully, there are plenty of other options. Below are 10 we recommend you seek out the next time you’re ready to bake an apple pie.
Braeburn. This apple is a descendant of Granny Smith, but slightly sweeter. Some say it tastes almost like a pear when cooked.
Cortland. Some might shun Cortlands for baking because they can get a little soft compared to others, but in pies, they hold their shape decently and can be a great textural addition when used with firmer apples.
Crispin (Mutsu). Introduced in 1949, Crispins are a cross between Golden Delicious and Indo cultivars. They have a nice tartness that works well to balance the sweetness of desserts.
Golden Delicious. If you had to pick just one apple, this is the variety many would recommend. My colleague Becky Krystal likes it for its accessibility and reliability, and J. Kenji López-Alt found it had the best flavor when used as the sole cultivar in an extensive apple pie test for Serious Eats.
Granny Smith. Firm and very tart, this variety is the go-to for many when it comes to pie because it keeps its shape extremely well. But it isn’t exactly known for its flavor, so Granny Smiths are best used in conjunction with sweeter and/or more flavorful apples.
Honeycrisp. These apples can be a little pricey at times because they’re more difficult to grow and have a lower yield, but as Krystal said, “The flavor can be hard to beat.”
Jonagold or Jonathan. Crunchy and sweet-tart, Jonagolds are a cross between Jonathan and Golden Delicious apples. They’re one of pastry chef Paola Velez’s favorite apples to use in pie along with Granny Smith and Honeycrisp.
Northern Spy. Not always the easiest to find, but when you do, these beauties will have you wanting to grab a bushel or two. My colleague Daniela Galarza says this is one of her favorites.
Pink Lady. This super crisp apple certainly is sturdy enough to hold its shape when baked. It’s a nice mix of sweet and tart and boasts a vibrant pink skin (hence the name).
Winesap. This heirloom cultivar is said to have been around for centuries. “Winesap apples are highly aromatic with a balanced sweet-tart taste and get their name due to their distinctive spicy wine-like flavor,” per the store Specialty Produce in San Diego.
Ready to put these recommendations to the test? Give this Zesty Apple Pie recipe a go. Its recipe suggests using five or six types of apples. “Some will break down to make a saucy base for the others, which will hold their shape in slim half-moon slices,” the recipe states. It gets its “zest” from the mix of cinnamon, nutmeg, cloves, ginger and black pepper, along with a splash of bourbon.
Now, the only question that remains is: Who’s getting the vanilla ice cream to scoop on top?
FAQs
There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.
What apples not to use for apple pie? ›
There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.
What is the best apple for baking? ›
Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.
Are honeycrisp apples good for baking? ›
Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.
What apples make the best tasting apple pie? ›
The best apples for making apple pie
- Crispin (Mutsu). ...
- Golden Delicious. ...
- Granny Smith. ...
- Honeycrisp. ...
- Jonagold or Jonathan. ...
- Northern Spy. ...
- Pink Lady. This super crisp apple certainly is sturdy enough to hold its shape when baked. ...
- Winesap. This heirloom cultivar is said to have been around for centuries.
The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.
Which type of apple is used traditionally in apple pie? ›
For whatever reason, Granny Smith apples have long been considered the favorite for apple pies. This is likely because they are extremely firm, and do not mush under almost any amount of cooking.
Do you use thick or thin apple slices for pie? ›
It's best if you slice apples about 1/4 – 1/2 inch thick. Any thicker, and they won't cook through by the time your crust does. Any thinner, and they'll dissolve and leave you with a soggy bottom crust.
Do I need to peel apples for apple pie? ›
Peeled apples will give you a delicately soft pie with no tough surprises, but some people argue that you lose the apple's nutritional value once the peel is removed. Making sure you are using the correct apples – peeled or unpeeled – is a more important part of crafting the perfect apple pie.
Are Gala apples good for apple pie? ›
Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie. As with Golden Delicious apples, bakers sometimes reduce the sugar in their recipes due to this variety's extra-sweet flavor.
Honeycrisp: You might be able to tell by its name, but Honeycrisp apples are where it's at when it comes to loads of juiciness and honey-like sweetness! One unique feature of this sweet apple is its cells fracture perfectly when you take a bite out of it, resulting in the perfect crunch.
What are the cons of Honeycrisp apples? ›
The 'bad' refers to col- oring problems, appearance defects, and susceptibility to an undiagnosed leaf dis- order. The 'ugly' refers to bitter pit, scald, soft scald, and a tendency to ferment due to skin permeability problems.”
Which apples are best to eat directly and not bake? ›
Hawaiian apples are crisp, firm, and very sweet. They are better for eating than for baking, and they are perfect for those who like sweet, rather than tart, apples.
What apples are best for baking or canning? ›
The best varieties for canning apples are crisp, not mealy, types. Some of the best apples for canning include Fuji, Braeburn, Jonagold, Granny Smith, Golden Delicious, Pink Lady, Jazz, Honeycrisp, and Cortland.
What apples aren't good for baking? ›
Overall, crunchy (or crisp) apples are best for baking because they will soften but not turn to mush when heated. There are a few common exceptions, namely Red Delicious and Gala, whose flesh aren't dense enough to do well when baked, orchard owner Mark Toigo said.
Are Gala apples okay for apple pie? ›
Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie. As with Golden Delicious apples, bakers sometimes reduce the sugar in their recipes due to this variety's extra-sweet flavor.
What makes apples mushy in an apple pie? ›
Pectin is the biological glue that holds together plant cells, giving fruits and vegetables their shape and structure. When apples are cooked, this pectin breaks down, and the apples turn mushy.
What is so special about Envy apples? ›
The late-season cultivar was bred in Hawkes Bay, New Zealand, in 1985 and was released to commercial markets worldwide in the early 21st century. Envy™ apples were selected for their balanced, sweet, and tangy taste, crunchy nature, and thick skin, allowing the apples to be shipped long distances around the world.
