The best apples for pie are typically firm and either tart or mildly sweet, such as Granny Smith, Golden Delicious, Braeburn, Northern Spy, Honeycrisp, Pink Lady, and Jonagold.

Top Recommended Varieties

• Granny Smith: Very tart, firm, and holds shape well when baked. A classic choice for its dependability and balanced flavor.

• Golden Delicious: Sweet, buttery flavor with a soft but shape-holding texture. Often favored for rich pies.

• Braeburn: Excellent balance of sweet and tart, firm texture, and a strong apple flavor with hints of cider.

• Northern Spy: Firm, tart and sweet, with a hint of cider and pear. Considered a classic pie apple, particularly in the Northeast and Midwest.

• Honeycrisp: Sweet with a honey-like flavor, firm texture, and holds shape when baked.

• Pink Lady (Cripps Pink): Sweet-tart, crisp, and firm, these apples bake well and hold their shape beautifully.

• Jonagold: Sweet-tart balance, soft but still holds shape, a good alternative to Golden Delicious in pies.

Mixing Varieties for Best Results

Many bakers recommend combining tart and sweet apples for optimal flavor and texture. A common mix includes Granny Smith for tartness, Golden Delicious for soft sweetness, and McIntosh or Jonathan for apple-cider flavor and a slightly saucy texture.

Other Good Options

• Cortland: Soft but holds shape, tart-sweet flavor, and does not turn too mushy.

• Fuji, Gala: Sweeter, more mild options that can be paired with tart apples for balance.

• Gravenstein, Russet: Unique flavors and textures, traditional in some regions.

Apples to Avoid

• Red Delicious, Envy, and other apples with bland or grainy texture do not bake well and are not recommended for pies.

Using a mix of firm, tart apples and sweet, softer apples will yield the most flavorful and well-textured pie.