The type of apple used to make your pie actually matters. So why do some apples make the best pies, but other varieties yield disappointing results?
It comes down to their flavor, acidity, and texture after being cooked in a hot oven.
No single apple variety has every characteristic you want, so the best apple pies mix several different varieties. You want to pick one apple from each of these three categories:
- Flavorful & tender
- Tart & structured
- Concentrated flavor & saucy texture
Before we get into all of the results, here's my absolute favorite combination of apples for pie:
- 50% Golden Delicious for the buttery flavor and soft texture
- 30% Northern Spy or Braeburn for the tart flavor and firm texture
- 20% McIntosh or Jonathan for the cider-like flavor and apple-sauce texture when baked (not grainy)
Jump to:
This is my Dutch apple pie recipe, made with that ratio of apples. It turns out incredible every time thanks to the deep-dish ratio of filling and the sturdy, never soggy French cookie crust. I make this apple pie every year for Thanksgiving.
Now let's jump into the pie baking test results. I've included pictures as well as notes on each type of apple.
How I tested 100 pounds of apples for pie
In order to determine the best apples for apple pie, I bought over 100 pounds of apples and dozens of apple varieties from farmers markets and grocery stores. I worked with Skibbe Farms in Michigan to learn about varietal characteristics as well.
Pie test setup
I replicated apples baking in a pie on a smaller scale (since I didn't want to bake 36 full size pies)!
- Cut ¼" slices
- Toss with a pinch of sugar
- Place in a muffin tin
- Cover with foil with vents cut in (to mimic a pie crust)
- Bake at 400F
I repeated this experiment with the same varieties of apples from the grocery store and farmers market (when possible). I also tested across different seasons and years (2021, 2023, and 2026) in case growing conditions made a difference.
As I baked with each type of apple, I noted its characteristics (and took pictures!).
- Flavor retention
- How much it softened
- Does it hold its shape
- Texture (smooth or grainy)
Results
Here's a peek at the apple pie results with more in-depth explanations continued in the sections below.
After running all of these apple pie tests, I was happy to see my results were in line with other sources that personally tested
| What you want | Best apples | Why |
|---|---|---|
| The best seasonal apple pie | Golden Delicious, Braeburn, and McIntosh | Best flavor and mix of textures during apple season |
| Reliably available apples (year round) | Golden delicious, Pink Lady, and Fuji | Widely available with a mix of textures |
| Best single-apple pie | Braeburn or Golden Delicious | Good flavor and texture |
| Apples to avoid | Red Delicious, Gala, and Granny Smith | Bland and grainy |
Keep in mind your preferences may vary, as will the apples you find locally. Weather before harvest, length of storage, and many other factors can change the flavor and texture of the apples.
I encourage you to buy a single apple of a few different types are try the muffin-tin test at home. The results won't go to waste if you have some vanilla ice cream handy, promise!
To help you find your favorite apples, this post shares notes on all of the varieties I tested (both good & bad). The table below is a summary of the best apples to use for apple pies.
| Apple variety | Baked flavor | Baked texture |
|---|---|---|
| Golden Delicious | Strong buttery apple flavor | Tender but holds shape |
| Fuji | Sweet apple flavor | Tender and holds shape |
| Golden Supreme | Sweet apple flavor, very low acidity | Soft but mostly intact |
| Jonagold | Sweet-tart balance | Tender and holds shape |
| Braeburn | Mild, sweet-tart balance | Firm |
| Pink Lady | Consistent sweet-tart flavor | Firm |
| Honeycrisp | Honey-like flavor, mildly tart | Firm |
| Northern Spy | Sweet-tart balance | Firm |
| McIntosh | Strong cider flavor | Smooth apple sauce texture |
| Cortland | Medium cider flavor | Very soft, but intact |
| Jonathan | Strong apple flavor, tart | Very soft, but mostly intact |
| Gala (avoid) | Good flavor, sweet and tart | Grainy when baked |
| Granny Smith (avoid) | Mild tartness, no apple flavor | Firm if fresh, grainy if commercially stored |
| Red Delicious (avoid) | Bland, no flavor | Mealy when baked |
Best apples for flavor & tender slices
Some apples are very flavorful when eaten fresh and retain that flavor when baked. Other varieties bake up pretty bland.
Below are my favorite apples for pie that retain their flavor when baked and turn deliciously soft.
Choose one of these varieties and use it for 30-50% of your apples for the pie. I use Golden Delicious on the higher end because its baked flavor is especially strong. While milder options, like Fuji, benefit from pairing with a more flavorful apple.
Golden Delicious
Golden Delicious apples are easy to spot with their distinct yellow color.
They have a buttery, classic apple flavor that gets richer when baked. This is why Golden Delicious apples are my absolute favorite base for an apple pie.
The slices hold their shape but turn enticingly soft. The texture is perfect for a classic, old fashioned apple pie.
The color of the flesh is also naturally yellow, which makes your apple pie look even more enticing.
Fuji
Fuji apples are probably the sweetest variety you can buy (they were bred specifically for that). Their flavor is mild and very sweet.
When baked, the sweet flavor diminishes a little, but their texture is among the best for apple pie. They soften to a medium-firm, perfect consistency.
Since the apply flavor isn't as pronounced as Golden Delicious, I suggest pairing Fujis with a more flavorful apple, like McIntosh, to round out a pie.
Golden Supreme
A descendant of Golden Delicious, these apples share similarities in flavor and texture.
However, the Golden Supreme flavor isn't as pronounced, and it is sweet with almost no acid. However, they do hold their shape when baked.
Golden Supreme apples make the list because they are one of the best early season apples for pie, available as soon as August. Early-season apples, in general, have less flavor and break down easier when baked. But Golden Supreme beats the odds with good flavor and tender texture in pie.
Jonagold
Another descendant of Golden Delicious that has a good apple flavor when baked with a sweet-tart balance. They soften, but hold their shape in pies.
Available mid-season in September & October, mostly in the Northeast & northern Midwest.
Best tart apples with a firm texture
Apple pies can taste flat if they don't have any tart apple varieties to balance out the sugar.
Higher acid apples are typically firmer when baked (but not always). Below are my favorite tart apples for pie that stay firm once baked, without being crunchy.
Braeburn
Braeburns are the most well-rounded apple widely available at grocery stores that make great apple pies. They have an excellent texture when baked - firmly holding their shape while softening just enough to not be crunchy.
Braeburn apples have a perfect sweet-tart balance and a mild apple flavor with hints of cider. These are usually only available during the fall apple season.
Braeburns also store well, making these a great option for apple pie at Thanksgiving.
Pink Lady
Pink Lady apples are Cripps Pink that met quality standards to earn the Pink Lady branding. This makes them fairly consistent in terms of flavor and texture, and thus reliable.
The sweet flavor is retained when baked and firm slices hold their shape.
Pink Lady apples are the best option for apple pie if you can't find Braeburn, but are significantly more expensive than other apples.
Honeycrisp
Honeycrisp apples have a honey-like flavor that can have hints of rose or melon when baked. They also retain their tartness.
When baked, the slices stay firm, but are the most tender in this category.
If you don't like firm slices in your apple pie, use Honeycrisp for the tart & firm category.
Northern Spy
If you live in the Northeast or Midwest, try making an apple pie with Northern Spy apples.
They are a classic regional favorite for a reason - they share the best traits with Braeburn:
- Hints of cider and pears
- An excellent sweet-acid balance
- They are firm and hold their shape when baked
The downside is they are mostly grown in the Northeast and northern Midwest, making them rare in other regions of the US. (They are grown on the West Coast, though much less commonly).
Best apples for concentrated flavor and a saucy texture
The best apple pies sneak in a small amount of apples that have a very strong apple cider flavor.
Some people don't like the saucy texture, but I think it perfectly fills the nooks and crannies of a pie when used in moderation.
I keep these limited to only 20% of the apple mixture for an apple pie. But if you don't want that saucy texture, skip these varieties entirely.
McIntosh
It's hard to beat the flavor of a McIntosh apple. It has a strong apple cider flavor. This makes it a great addition to apple pies, in small amounts.
McIntosh apples break down very easily into apple sauce on their own. You don't need to manually mash them to make them fall apart.
By the time your apple pie is done baking, the McIntosh apples will have completely broken down and filled the spaces in between the more structured apple slices.
Cortland
If you're looking for a McIntosh alternative for pies, Cortland apples might be worth considering.
They have a similar cider flavor but hold their shape (just barely!) when baked. This apple won't naturally turn into an apple sauce texture like McIntosh apples do.
That's either good or bad, depending on what texture you prefer for your apple pie.
Jonathan
Jonathan apples are very flavorful and quite tart, but they completely soften when baked.
The slices hold their shape but turn to mush from the pressure of a fork. The texture is smooth, not grainy.
They are also small, which can make for perfect-size slices. But you'll need to peel and slice a lot more apples, making it a bit of a hassle.
(These are the best apples for homemade caramel apples, with their small size and tart flavor, by the way!)
Novelty apples
There are hundreds of apple varieties, and I've only been able to test about 30 so far. The following apples make perfectly good pies, but aren't as stand-out as the other options listed previously.
You can find these at farmers markets (depending on the region), but not at grocery stores.
- Ginger Gold: good flavor, bakes up soft but mostly holds its shape
- Jonamac: A cross between Jonathan & McIntosh, it inherits a good flavor. But turns to mush when baked, so use only as a supporting apple.
- Ambrosia: honey like flavor with hints of banana, no acid. Good texture when baked.
- Russet / Golden Russet: great cider flavored apple that has very crunchy flesh, retaining some of that crunchiness when baked
- Winesap: a favorite pie apple for some people, but can be grainy when baked
- Swiss: pear-like flavors and medium-firm texture when baked
- Mollie: pear-like flavors and soft texture when baked
- Pristine: another good early-season apple option. Buttery flavor when baked and slices turn very soft (caution, can be mealy).
Worst apples for pie
Not all apple varieties are suited for pies. The worst ones have bland flavor and turn mealy or grainy after baking. Bland apple pies can be saved with extra flavor (caramel sauce or fun flavored ice cream), but a bad texture can't be fixed.
A lot of people ask if Granny Smith and Gala apples are good for pie, because they are readily available at the grocery store. Let's take an in depth look at both of these apples.
Gala apples: good flavor but grainy when baked
Gala apples taste good when eaten fresh and have a crisp texture with thin skin.
It seems like gala apples would make a good apple pie, but unfortunately, they do not.
That's because when gala apples are baked, their flesh loses some of its flavor and turns grainy or mealy. A grainy texture can't be fixed.
I tested gala apples from the grocery store as well as fresh from the farmers market to make sure this wasn't just from a single bad apple. Even when testing them years later, the gala apples consistently turned mealy when baked.
To confuse things, several apple growers list gala apples as a good variety for pies, but tests from other home bakers and food sites (like myself, Food Network, Sally's Baking Addiction, and a thorough test from Salt & Serenity) do not support that claim.
Granny Smith: tart, but lacks flavor & can be mushy
Granny Smith apples are probably the most recommended apples for pie due to their tartness and ability to always stay firm when baked.
However, every Granny Smith I tested turned to grainy mush, when other apples didn't.
Was I doing something wrong? I bought the apples throughout their peak season, but did I get old ones?
Apparently, I'm not alone.
Comment sections and Reddit baking threads are full of people just as bewildered, so I consulted some experts. Apparently, they shouldn't be praised like they have in the past.
Modern agricultural practices rush these apples to climate controlled facilities to lengthen their storage (lasting 10 months or more). When removed from their climate control, their flesh quickly breaks down, especially when heated.
This means they turn to mush when baked in your pie, as several of my tests confirm. This is in direct contrast to the advice given in the past that they hold their shape even under prolonged, hot baking temperatures.
Fresh Granny Smith apples from the farmers market fare better. They do hold their shape when baked but side-by-side tests reveal they cook much faster than most other varieties. This can lead to over-baking, which will turn them to mush (as with any apple).
Granny Smith apples also lack flavor when cooked. They retain their tartness, but don't have much apple flavor to contribute, if any. Fresh farmers market Granny Smiths taste a bit better after baking, but are still lackluster, in my opinion.
These can be good for adding tartness to a pie when combined with other apples, assuming you are okay with the chance they turn to mush (which some people like as part of their pie filling anyway).
Red Delicious apples are bad for pies
Red Delicious apples are probably the most appealing looking apples you can find. Don't let that fool you!
They are flavorless and mealy when eaten fresh, which carries over when baked into apple pies.
This opinion is near unanimous among bakers, from Tasting Table to AllRecipes.
Red Delicious used to be tasty, and then mass production took over and the apple started changing around the 1950s. The apples were bred to have thicker skin (for easier shipping), an even darker red color, and higher yields. Flavor and texture were sacrificed in the process.
Today's Red Delicious is not actually the same apple as it was in the past.
Other apples to avoid
I tested several dozen varieties of apples. A surprising number aren't that great for pies. Here are the other varieties I'd avoid:
- Mutsu: good cider-like flavor with hints of anise. They can get extremely large and still taste good. However, the flesh often turns grainy when baked.
- Rome Beauty: bake up very bland and are not worth using over widely available options like Honeycrisp, Fuji, or Pink Lady.
- Michigan Sunrise: Bland and mealy when baked
- Zestar: Increased tart flavor when baked, but can be mealy
- Juici: Mediocre flavor when baked with crunchy flesh
- Envy: Bland with grainy flesh when baked
- Rave: odd, overly-fruity flavor when baked (think jolly rancher), with grainy flesh
What are your favorite apples for pie?
Everyone on the internet has an opinion about the best apples for pie.
Some of those opinions are completely opposite and I suspect that has to do with preferences for different flavors and textures, as well as the quality of the apples when purchased.
Out of frustration, I was determined to conduct pie-baking tests to get more data that I could share to help readers like you.
My guess is you've run into the same thing, and this post is just one of the many you've read on the topic.
By sharing the actual tests and results, I hope I provided you with enough information to help you choose the best apples for your apple pie.
Apple pie recipes
Preferences for any kind of food vary wildly from person to person. I hope to have given you some guidance to help you choose the apples you will like best.
There are some other experts out there that I highly respect and hope their advice can also lead you to the best apple pie you've ever made. I have a couple recipes to share that I have personally tried and love.
J. Kenji López-Alt from Serious Eats also has a recipe specifically for gooey filling (yesss!)
More resources
During the holiday season, check out my gift list for bakers and other apple recipes.
Hugo says
I never realized how much the type of apple changes an apple pie until I started experimenting myself. A good pie isn’t just about sweetness — it’s about balance. The buttery richness of Golden Delicious, the tart bite of Braeburn, and the soft cider-like texture of McIntosh together create a filling that tastes layered and homemade instead of flat or overly sugary.
Danii says
This is such a well-researched take on apple pie—love the effort behind testing across seasons! Mixing varieties instead of relying on just one is honestly a game-changer. The combo of buttery, tart, and saucy textures makes so much sense for a balanced filling.
Veronica T says
Thanks Danii - I hope you have fun experimenting with different apple varieties in your your next pie 🙂
Logan says
I've always thought Granny Smith apples were the go-to for pies, but I’m intrigued by your suggestions. I can't wait to try combining some of the sweeter varieties you mentioned for a unique flavor twist! Thanks for the great tips!
Greg says
Great breakdown of the apple varieties! I’ve always been curious about the differences in flavor and texture when baking. I’ll definitely be trying your suggested combinations for my next pie. Thanks for the insights!
Christine says
What an amazing resource! Thanks for sharing. I wish we had something similar that included Canadian varieties, like Spartan.
I also noticed Cosmic Crisp wasn't mentioned; I wonder how it would fare in a pie? I will test it out.
Veronica T says
Hey Christine, glad to have helped. If you test out Cosmic Crisp, let me know. I also plan to go to this farm in Northern WI next fall that has a couple HUNDRED varieties. I'll see if I can find Spartan there to test out. Any other Canadian varieties you want me to look out for?
mt777 says
Great insights on apple varieties! I never realized how much the texture impacts the overall pie experience. Definitely going to try mixing some Granny Smith with Honeycrisp next time! 🍏🥧
Harold says
This was such a helpful post! I always struggled with which apples to choose for my pies. Thanks, Food Geek!
poppy says
Loved this post! It’s so helpful to know which apples work best for pie. I’m definitely going to try the recommended varieties for my next baking adventure. Thanks for sharing your expertise!
Sara says
Great insights! I always thought Granny Smith were the gold standard for pies, but now I'm curious to try some of those lesser-known varieties you mentioned. Thanks for the tips!
Beth M says
Yellow transparent and Lodi apples make the very tastiest pie. They are just extremely hard to find these days.
Veronica T says
I've had Lodi at some point in my past, but not recently. I'll keep my eye out. Yellow Transparent is a new one I haven't heard of yet. I hope you have a good source of these and get to make some really fun, unique apple pies 🙂
PJ says
These are not new. They are available for a short time each year in northern areas. They do make the absolute best pie. Never available in grocery stores. I got mine at local orchards.
Veronica T says
What part of the country are you in? That will help readers keep an eye out if they're also in your area.
Cal says
Great post! I never knew the difference between the apple varieties for pie-making. I’ve always used Granny Smith, but now I’m curious to try Honeycrisp! Thanks for the tips!
Lisa says
This is a great article! I really enjoyed it! I wanted to throw another varietal into the hat, if you can find it, which is the Arkansas Black apple. They have become popular here in Washington State, and I hear they are showing up in different parts of the country as well. Not really at grocery stores but more at farmers markets and co-ops. They are a very late-season apple, and even better after aging. I typically pick them up in mid-October and don't use them until Christmas and beyond. They are only suitable for baking. BUT, when they are baked, they are amazing! Deep apple flavor, and they have the most amazing, firm texture. I have used them in all kinds of recipes, pies, crisps/cobblers, turnovers, etc., and they are consistently the best. I geek out over them every year.
Veronica T says
I love this, thanks for letting me know. I'll reach out via email to see if you have some photos that I can include in the post.
tiranga says
I loved this breakdown of apples! I've always wondered which ones work best for pie. I'm definitely going to try my next pie with Granny Smith and maybe throw in some Honeycrisp for sweetness. Thanks for the great tips!
Anonymous says
Great post! I never realized how much the type of apple could affect the final pie. I usually just grab whatever is on sale, but now I’m excited to try some of the recommended varieties. Thanks for the helpful insights!
Debbie Crawford says
I guess I’m old school because for me Macintosh apples will always be my choice for a delicious apple pie! The best flavour and texture IMO
Veronica T says
Macintosh have SUCH a good flavor, and if you're apple pies are turning out great, don't change a thing!
tcl says
Loved this post! It's so helpful to know which apples really hold their shape and flavor in pies.
Daman Games says
Great post! I never realized how much the type of apple could impact the flavor and texture of a pie. I can't wait to try your recommendations for the best apples and avoid the ones that fall flat. Thanks for sharing your insights!
L.C.N. says
Great post! I had no idea there were so many factors to consider when choosing apples for pie. I always just grabbed whatever was available at the store. Now I'm excited to try your suggestions for the best apples! Thanks for sharing!
Solo says
Great insights! I never realized how much the type of apple could impact the flavor and texture of a pie. I’ve always stuck to Granny Smith, but I’m intrigued by the idea of mixing in some Honeycrisp. Thanks for the tips!
tt 789 says
Loved this breakdown of apple varieties for pie! It’s so helpful to know which ones hold up and which ones turn mushy. I’ll definitely be trying your recommendations for my next pie baking session. Thanks for sharing!
bdg game login says
Great breakdown of the best apples for pie! I never realized how much the apple's texture affects the final outcome. Can't wait to try your suggestions for my next baking adventure!
Veronica T says
I hadn't realized it either, in the beginning, thinking maybe I over baked, or added too much sugar. Turns out - the variety makes a big difference.
Kristen Bingel says
I'm not sure if it's my location or what but it's been my experience that envy apples make amazing pastries. Of course I only cook envy apples fillings for a max of 10 minutes after boiling point. It holds up quite nicely with a modest amount of brown sugar and confectioners sugar. The envy apples here are the sweetest you can find at a Walmart. If I were to talk about the best homegrown, golden delicious apples get my vote hands down. My family has a farm down in Elijah Georgia that produces them large softball sizes. They are rich, juicy, and put enjoy, Fuji, honey crisp, and pink ladies to shame. I get a bushel everytime I go because my guests always wants them once they try them. Granny Smith I can agree with. Flavorless in my opinion. But tarte tastes have never been a favorite of mine. I prefer rich, sweet, firm apples. That don't give out from a little heat. But if I ever get a chance to shop the farmer's market, I'll keep this in mind! Thank you!
Ann says
My favorite "apple pie" apple has always been "20 Ounce" apples. My mother always used that variety.
Veronica T says
Oh they sound perfect for a pie - thanks for sharing! (I also looked them up to get a link for other readers who might be interested: https://newenglandapples.org/apples/twenty-ounce/)
Ann says
Thank you for this article! It has been helpful for finding other good pie apple varieties! I am from upstate New York and the 20 Ounce is a sparse find even here (as it is native to this area) and has a short season.
Sandi Brown says
Thank you AP much for this recommendation! We live about 15 miles from the orchard we pick from every year that grows 20 Ounce apples! Excited to give them a try next fall!
Veronica T says
I love visiting orchards that grow a bunch of varieties - it's so fun to try them all 🙂
Amanda Jennie says
What would you suggest for apple pie bars, with apple slices cut ¼ of an inch in thickness? Would a combo of Golden Delicious and Northern Sky still work well, you think?
Veronica T says
I think you're instincts are right. Golden Delicious and Northern Spy would be a great combo - lots of flavor and good texture. 1/4" thick slices would be perfect, but I might also cut them into smaller chunks depending on how big the bar is / how you are making it.
Let me know how they turn out.
Esther says
Do you know if the same texture issues are true when stove cooking for applesauce? I am planning to make some this week, and had a half dozen varieties to pick from a neighbor's yard. I'm hoping for the best with the flavors I've tested. Unfortunately I don't know names of these apples though.
Veronica T says
I believe the texture will be fine in apple sauce. I say this after making a lot of apple sauce by tossing in every variety I had lying around (even the ones that turn mealy). I didn't notice a texture issue. I will try a batch in the next few weeks hopefully, with some mealy-only apples and report back. Great question, and let me know how it turns out!
Beverley says
I would love to know exactly how you tested these -- you said "try the muffin-tin test at home" but didn't say what that was! 🙂 I'll guess at it and try just throwing some apple into a muffin tin and cook at pie temperatures for 10/20/30 minutes and see what happens... but would have liked more guidance on that 🙂
The reason is because there are some "wild" apple trees in my area and I have no idea what variety they are so I was more looking for "how to figure it out" than "I've pre-tested these ones".
Thanks for the guidance!
Vee says
Testing with wild apples seems like a great idea before you bake a whole pie. I'll update the post with the guidance you are looking for once I run another test and take notes on the specific bake time, etc. Here's my best help for now:
1. I cut the apples into chunks and mixed them with a tiny amount of sugar and the lightest pinch of salt, to mimic the ratio pie filling would have.
2. I placed the apples in the muffin tins without the muffin papers. I believe I gave them a quick spray of oil to coat the metal.
3. I covered the muffin pan with tin foil, then poked holes in the foil with a fork. The idea here was to keep the steam in as they baked, similar to how a pie crust would. (you could also use a pie crust with holes poked in it)
4. Bake at 350 for roughly 10 minutes - this is where I am not 100% sure on how long it took. I kept them in until the apples softened, which will be a lot shorter than when they are in an entire pie.
Sarah Tegen says
And now I want to get *all* the apples and bake *all* the goods. Thanks for a great read!
Vee says
Thanks Sarah! I can't recommend that apple kuchen enough by Bake From Scratch listed at the end of the post. Also, if you didn't see the apple recipes on this post, enjoy! I collected a bunch from favorite bloggers, and although I haven't had a chance to try them *all*, I have goals to 😉
Laura huv says
If you need to add some tartness to your sweet in the late Fall, fresh cranberries make a great pairing to sweet apples,about 1 cup and they add nice color too. It's the only way I make my apple pies/crisps. Unfortunately, fresh cranberries are only available, November and December, but they do freeze well.
Vee says
That is a great suggestion! That lets you buy sweet apples and control the tartness with cranberries as well 🙂