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 kind of apples make the best apple pie? ›
The best apples for making apple pie
- Braeburn. This apple is a descendant of Granny Smith, but slightly sweeter. ...
- Cortland. ...
- Crispin (Mutsu). ...
- Golden Delicious. ...
- Granny Smith. ...
- Honeycrisp. ...
- Jonagold or Jonathan. ...
- Northern Spy.
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 4 apples are best used for baking? ›
Which apples bake best? For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
How apples do we need for the apple pie? ›
It's hard to know exactly how many apples you'll need for an apple pie, but for one 9-inch pie, you probably won't need more than 10 apples. If your apples are smaller, you'll probably need 10; if they're really big apples, you'll use fewer of them.
What kind of apples does mcdonalds use for their pies? ›
So you can put away your Granny Smiths and Red Delicious if you think you can just whip up McDonald's signature dessert at home. Instead, Mickey D's makes their pies with six different types of apples — Jonagold, Fuji, Golden Delicious, Gala, Rome, and Ida Red, all of which are homegrown in the U.S.
What makes apples mushy in an apple pie? ›
When apples are cooked, this pectin breaks down, and the apples turn mushy. However, there are ways to control this pectin breakdown, helping you to ensure that your apple slices are tender, but still hold their shape in the pie.
How thick should you slice apples for an apple pie? ›
Refrigerate the crust-lined pie pan. Slice the 6 to 8 apples into 1/4 inch thick slices, until you have 6 cups. Then place them in a colander and dress the apple slices with the 2 tablespoons of lemon juice. Place the colander in a large sauce pan.
Which apples are best to eat directly and not bake? ›
McIntosh. Not meant for cooking, but definitely great for eating, crisp McIntosh apples are halfway between sweet and tart. They're smaller and softer than other apple types, with red and green skin.
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. 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 are the two best apples for apple pie? ›
- Which kind of apples are best for baking apple pie—and why? Ree Drummond's favorite is Granny Smith for her Caramel Apple Pie. ...
- Crispin. This sweet, refreshing apple is also called Matsu. ...
- Honey Crisp. ...
- Granny Smith. ...
- Envy. ...
- Gala. ...
- Braeburn. ...
- Pink Lady.
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.
Should you cook apples before putting in pie? ›
Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.
Is a Honeycrisp apple 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 is a substitute for Golden Delicious apples? ›
Mutsu. Also known as Crispin, this firm-fleshed, less tart option is similar in flavor to a Golden Delicious. But it excels when it comes to structure, keeping more of a solid firmness. Mutsus are great for pies or other recipes that call for gentle cooking.
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.
Do you peel apples for apple pie? ›
Not peeling the apples in your pie filling is right up there next to sitting in grandpa's easy chair: it should never be done. Stringy peels prevent the apple slices from combining together into the thick, smooth consistency that you want and need. Secondly, make sure you cut your apples into thin wedges.
