What Are the Best Apples for Apple Pie?
With so many varieties of apples, it can be hard to choose which kind is the best for apple pie, and you’ll hear plenty of arguments in favor of one type or another. Ultimately, it will come down to your own personal preference, but your best bet is to use a few different varieties of apples to create a pie with a more complex flavor. Some of the best apple varieties to use are:
- Granny Smith: These are the most popular choice for apple pie and other baked apple dishes, as they are tart and crisp and keep their structure after being baked in the oven.
- Braeburn: These apples are crisp and sweet with a flavor that lends itself well to being combined with pie spices. They also tend to be less juicy, meaning that they won’t make your pie filling too runny.
- McIntosh: The classic apple flavor of McIntosh apples makes this type a welcome addition to your pie. They tend to get quite soft when cooked.
- Honeycrisp: These apples hold firm while baking and add a nice sweetness to your pie.
- Jonagold: Another variety of apple that holds up in the oven, Jonagolds add a tart taste with a touch of sweetness to your apple pie.
- Mutsu: These are large apples that are reminiscent of a Golden Delicious apple, but they hold their shape better in the oven and add a sweet, honey-like flavor to your pie.
- Pink Lady: This type of apple has a good balance of sweetness and tartness and holds up well after being baked in the oven.