If you’re looking for the best apples for apple pie and you don’t want to dig too deep, go ahead and pick up a bag of Granny Smiths. They’re everyone’s go-to apples for baking (mine included) because they’re tart and firm, keeping their shape while providing a perfect balance to the sweet ingredients.
That said, they’re certainly not the only option. There are a ton of different types of apples, and they all have a different flavor profile. Some are sweet while others are tart, and their textures can vary from crisp to mealy. How do you know which ones will hold up well after a stint in a hot oven? Pick from one of our favorites below.
Braeburn
If you’re looking for a good balance between sweet and tart, Braeburn is an excellent choice. It has a very concentrated apple flavor that becomes more pronounced when it’s baked. Add the fact that it naturally contains cinnamon and nutmeg-like flavors, and this New Zealand apple is a no-brainer to use in apple pie. It doesn’t hurt that it has a super crisp, firm texture that doesn’t lose its form as it bakes, either.
Cortland
Unlike most apples, Cortlands don’t turn brown after they’re sliced, so you don’t have to worry about storing them in water while you prepare the rest of the ingredients. That said, you’ll want to use these New York-grown apples soon after they’re harvested because their super sweet, slightly tart flavor fades quickly. This McIntosh variety is extra juicy and has a crisp texture, making it perfect for something like Mom’s Fried Apples.
Golden Delicious
These bright yellow apples certainly don’t stand out as an eating apple; they have a mealy texture and a not-too-sweet, not-too-tart flavor. The heat of the oven coaxes out their sweetness, though, and they take on honeyed notes. Golden Delicious will break down and lose their shape more than some of the apples on this list, so don’t reach for these if you’re hoping for firm chunks of apples. They’re absolutely perfect in softer recipes like custard apple pie.
Granny Smith
If you ask most chefs about their go-to baking apple, this one will be it. Granny Smiths are available year-round, and you’ll immediately recognize them by their bright green skin and extra tart flavor. The high acidity contributes to the apple’s flavor as well as its ability to hold together as it bakes. If you like the texture but want a sweeter filling, try blending them with some of the sweeter apples on this list.
Jonagold
This apple is a cross between a Jonathan and Golden Delicious, giving it an appealing greenish-yellow color with red splotches. It has the same honeyed flavor as Golden Delicious, but it’s sweeter with a bolder, more puckery finish. The firm-fleshed, crisp, acidic apple is a great choice for slow-cooked apple desserts, like this Apple Comfort recipe.
Honeycrisp
These are one of our favorite snacking apples because they’re so intensely sweet. They have become wildly popular in the last few years, driving up the price tag, but they’re worth it. When baked, they don’t break down too much but their sweet flavor intensifies, becoming fun and complex. That’s why we use them in this wow-worthy apple pie recipe.
McIntosh
McIntosh is a classic apple with bright red with green splotches. The early harvests tend to be more acidic, while late-season McIntosh are sweeter and juicier. They have an incredible warming spice flavor, but they do tend to break down as they cook. That makes them the ideal sweet apple to pair with something tart (like Granny Smith) for pies and baked goods.
Don’t be afraid to blend a few of these apples together, marrying tart apples with sweeter ones to create a flavor profile that’s unique to your kitchen. Give it a try with our favorite apple crisp, crumble and cobbler recipes.
Especially when I'm just serving a dessert, I like to prepare this. I'll usually make it with fresh apples, but I've also sometimes used home-canned ones. —Phyllis Hinck, Lake City, Minnesota
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My mom’s apple crisp is the best in all of Texas, honest! I tweaked it slightly, though, and now I spend less time in the kitchen and more time catching up with my spry 92-year-young mother. —Joan Hallford, North Richland Hills, Texas
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I give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. —Jolanthe Erb, Harrisonburg, Virginia
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This dessert is especially pretty and appropriate for the holidays. I updated my mother's recipe using instant oatmeal to make it even easier to fix. —Joyce Sheets, Lafayette, Indiana
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The neighbor who shared this recipe with me predicted that I'd serve it often, just as she has for more than 30 years. It's easy to put together and is wonderfully fruity. I like to serve it with ice cream or a dollop of whipped cream. —Diann Mallehan, Grand Rapids, Michigan
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Taste autumn aromas —apples, cinnamon and spices —in this delicious recipe. It's even better with a scoop of vanilla or pumpkin ice cream! Whipped cream is always an option. —Holly Battiste, Barrington, New Jersey
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My grandma used to make a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the back yard. I've adapted her recipe because I love the combination of apple, pecans, and caramel. —Emily Hobbs, Springfield, Missouri
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My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm with vanilla ice cream. —Nancy Heishman, Las Vegas, Nevada
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With its crunchy golden topping and flavorful blend of tart cranberries and sweet apples and pears, this dessert makes a refreshing finish to heavy winter meals. —Lois Gelzer, Standish, Maine
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I love making this apple betty for friends during the peak of apple season. I plan a quick soup and bread meal, so we can get right to the dessert! —Libby Walp, Chicago, Illinois
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Someone brought this crisp to a parish dinner at my church. I asked for the recipe, and now I take this yummy dessert to every potluck I attend. —Therese Butler, Ijamsville, Maryland
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My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn't big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia
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I was fortunate enough to have a dear friend share this recipe with me more than 50 years ago. The sweet-smelling combination of apples, cinnamon, sugar and nutmeg has been a welcome scent in my house ever since. —Cleo Lightfoot, Southlake, Texas
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Hot or cold, plain or topped with ice cream, this crumble is tasty. For variety, leave out the apricots and make traditional apple crisp if you'd like. —Sylvia Rice, Didsbury, Alberta
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A package of yellow cake mix sets this tasty crisp apart from others. Serve it a la mode for an extra special treat. —Ruby Hodge, Richland Center, Wisconsin
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For a tart autumn dessert, this one is hard to beat. We love the way the sweet apples and brown sugar complement the tangy cranberries. Topped with the lemon sauce, it's a winner! —Leona Cullen, Melrose, Massachusetts
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While visiting a Wisconsin orchard, I tried a tempting apple crisp pie. At home, I put together this apple pizza. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample. —Nancy Preussner, Delhi, Iowa
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This recipe uses the best cobbler topping I've found. Combine the buttery richness of a cobbler with the crunch of a crumble for a wonderful dessert or brunch dish. — Cathy Rau, Newport, Oregon
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This dessert can be assembled in a snap and cooks up in minutes, making it a delectable dessert for unexpected guests. You'll love it served with a scoop of vanilla ice cream or whipped topping. —Suzie Salle, Renton, Washington
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When it comes to a heartwarming treat on a chilly winter's day, this home-style crisp is hard to beat. The gingersnap-crumb topping nicely accents the apples, pears, raisins and dates. —Pat Habiger, Spearville, Kansas
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Waking up to the smell of apple muffins will start your family’s day off right. Cream cheese filling makes them moist and tender, and oats and nuts in the topping add crunch.—Connie Boll, Chilton, Wisconsin
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Saying goodbye to summer peach crisp doesn’t have to be sorrowful when there’s a delicious fall cobbler waiting to comfort you. —Nancy Foust, Stoneboro, Pennsylvania
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Cinnamony apples are wrapped in a tender pastry to create a crispy delicacy. The flavor reminds me of apple crisp. —Betty Lawton, Pennington, New Jersey
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This easy dish is a tradition in my family. It's as quick as a boxed cake mix but it's a healthier dessert choice. It's ideal in fall when it seems that everyone has a bag or two of fresh apples to give away! —Terri Wetzel, Roseburg, Oregon
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For a little old-fashioned goodness, treat your clan to this divine dish that bakes up warm and bubbly. It's great on its own or served with a scoop of ice cream. —Billie Moss, Walnut Creek, California
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The post The Best Apples for Apple Pie appeared first on Taste of Home.
Lindsay D. Mattison
