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.
I can confirm that these characteristics can greatly vary from one variety to the next. Throughout the season, I bought dozens of apple varieties from farmer markets and grocery stores. I worked with Skibbe Farms in Michigan to learn about varietal characteristics as well.
As I baked with each one, I noted its characteristics (and took pictures!). I repeated these tests throughout the season and across multiple years to account for variations in seasonality and weather.
I can now confidently recommend the best apples for pies and which ones to avoid (and why).
Jump to:
What makes an apple good for pies
- Have a sweet-tart balance (based on your personal preferences)
- Retain a good flavor after baking
- Hold their shape
- Have a good texture that doesn't turn grainy or mealy
An apple pie that lacks tartness can easily fall flat, so a sweet-tart balance is ideal. But high acid apples offer more than just a desirable flavor profile. They also tend to hold their shape and have a better texture when baked.
It's important to start with a full-flavored apple, and then the best ones retain that flavor after baking (not all do). This allows the apple flavor to shine through, something that spices can't recreate.
A good strategy is to use 2-3 types of apples for a well-rounded pie with complex flavor and various textures.
Apple pie tests: the setup
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, my hope is to provide information you can use to help choose your favorite apples.
Here's a peak at the results, which I will get explain in a bit.
My apple pie testing guidelines:
- Test each variety several times throughout the season (to eliminate the possible of one bad apple or harvest)
- Bake all apples under the same conditions
- Add a pinch of sugar for pie-baking chemical reactions
- Cover with tin foil to mimic a top crust
After testing almost 100 pounds of apples, I was happy to see my results were in line with other sources that personally tested apples for pie as well. I also repeated these tests over multiple years for consistency (seasonal weather can affect crops, etc).
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!
Best apples for pie: my recommendations
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 pies. Keep reading for more in-depth notes on each specific apple, as well as apples not included in the chart.
The flavor rating: 1-5 indicates the strength of the flavor more than the preference for that flavor. Some apples have cider flavors, others have more pear or honey flavors. I didn't rate the quality of that flavor, rather then strength of the flavor after it is baked. The idea is you want those flavors to come through in a pie, something that spices can't replace!
| Apple variety | Flavor | Texture (baked) | Comments |
|---|---|---|---|
| Braeburn | 4 | Firm | Sweet-tart balance |
| Golden Delicious | 5 | Soft & holds shape | My favorite pie apple |
| Golden Supreme | 4 | Soft & mostly holds shape | Sweet, almost no acidic flavor. Best early-season apple for pies in August & September. |
| Northern Spy | 5 | Firm | Excellent balance of sweet & tart. Hard to find outside of NE & Midwest |
| Jonagold | 4 | Soft & holds shape | Sweet-tart balance |
| Fuji | 3 | Medium-firm | Good grocery store option: sweet, decent flavor. Excellent medium-firm flesh when baked. |
| Honeycrisp | 3 | Firm | Good grocery store option: Sweet honey-like flavor, with some tartness |
| Pink Lady | 3 | Firm | Good, but expensive grocery store option. Consistent in sweet-tart flavor and texture (due to quality control by the brand) |
| McIntosh | 5 | Falls apart | Excellent apple-cider flavor. Breaks down completely when baked but isn't grainy. Great supporting apple for pie. |
| Cortland | 4 | Soft & mostly holds shape | A McIntosh alternative with similar flavor that doesn't totally break down |
| Jonathan | 5 | Almost holds shape | Excellent flavor & tartness. Holds shape but falls apart under a fork. |
| Granny Smith | 2 | Firm OR mushy | Adds tartness, no flavor. Commercially stored Granny Smiths turn to grainy mush when baked |
Before I review all of the results, I wanted to share my personal favorite apples. I like pies with several apple varieties because of the depth it adds to the flavor and texture.
After all of these tests, I consider the best apples for pie to be a combination of different varieties (depending on seasonality & availability). I use 3 different apples in the following ratio:
- 50% Golden Delicious for their buttery flavor and soft texture
- 30% Northern Spy or Braeburn for their tarter flavor and firmer texture
- 20% McIntosh or Jonathan for their cider-like flavor and apple-sauce texture when baked (not grainy)
Now let's jump into the pie baking test results. I've included pictures as well as notes on each type of apple.
Best apples for single-variety pies
There are a handful of apples that can stand on their own in a pie. They have it all: good flavor, sweet-tart balance, and good texture. If you make a pie with only one type of apple, these are your best options.
Braeburn
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.
Braeburn apples have a perfect sweet-tart balance and a strong apple flavor with hints of cider. These are late-season apples, ripening in mid October and November. Braeburns also store well, making these a great option for apple pie at Thanksgiving.
If you are only using one type of apple, it would be this one or Golden delicious.
Golden Delicious
These apples have a buttery, classic apple flavor that gets richer when baked. The slices hold their shape but turn enticingly soft (softer than Braeburn).
Golden Delicious are my favorite pie apple to date and are in season at the end of September and into October. They can be stored for several months.
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 texture in pie.
Northern Spy
Northern Spy apples are a classic pie apple for good reasons: they have hints of cider and pears, with an excellent sweet-acid balance. They are firm and hold their shape when baked.
Northern Spy apples are a late-season variety, ripening in October and November. They store well, making them a great choice for holiday pies throughout winter and New Years.
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).
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 grocery store apples
While I highly recommend getting apples from your local farmers market, that isn't always possible. I don't want you missing out on tasty pies, so I bought a bunch of varieties at the grocery store to test as well.
Braeburn and Golden Delicious should be available at most grocery stores when in season (in October, November, and December) and are two the best apples for pie.
But here are a few other nationally-distributed options that make good pies as well.
Fuji
Fuji apples are probably the sweetest variety you can buy (they were bred specifically for that). Their flavor is decent, but not noteworthy. They are in season starting in November.
When baked, the sweet flavor diminishes a little, but their texture is among the best. They soften to a medium-firm, perfect consistency.
Try mixing Fujis with a more flavorful apple, like McIntosh, to round out an apple pie. (Note that McIntosh fall apart when baked, but isn't mealy).
Honeycrisp
Honeycrisp apples have a honey-like flavor that can have hints of rose or melon when baked. They are also a bit tart, and hold their shape in a pie.
They are a pretty decent option. Buy in-season for your best chance at a fresh crop since they can be commercially stored for nationwide distribution for 7-10 months.
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. Their sweet flavor is retained when baked and have firm slices that hold their shape.
Pink Lady apples are a great option for apple pie but are significantly more expensive than other apples.
A side note: I like spending the extra money on these apples for cheese boards, because they are very slow to brown. But other, more affordable apples seem better for pies.
Other grocery store options
Classic apples like Red Delicious and Granny Smith are available at stores, but have drawbacks. Newer, branded apples like Rave, Envy, and Juici are also showing up at stores, but aren't great for apple pies. See my notes below: apple varieties to avoid.
Apples with big flavor, saucy texture
There are a handful of apples that add so much flavor to apple pies, they deserve attention despite their tendency to fall apart when baked. While each of these apples can turn to sauce when baked, they are not grainy or mealy.
For those of you who like apple pies with a little gelled-sauce-like filling around firmer apple slices, consider including one of these types of apples. When using in a pie, these can make up about ¼ of your apples.
McIntosh
It's hard to beat the flavor of a McIntosh apple. It is the essence of apple, with a cider-like flavor. It can make a good addition to an apple pie, in small amounts.
The unfortunate drawback preventing McIntosh from being the premier pie apple is the texture. It breaks down very easily into apple sauce. The texture is actually smooth and wonderful (not grainy or mealy).
They add incredible flavor to pies when mixed in with apples that retain their structure when baked. Some people like their pies with a little bit of that apple-sauce type filling, in which case, add these to your list!
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. They do fall apart under the pressure of a fork.
Their flesh is also strikingly white and very slow to brown.
Jonathan
Jonathan apples are flavorful and quite tart, but they soften considerably when baked. The slices hold their shape but can turn also to mush from the pressure of a fork.
They are also small, which can make for perfect-size slices but also a hassle to peel & slice so many apples.
For adding tartness to a pie, I prefer these to Granny Smith.
(These are the best 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.
- Red Delicious: flavorless and mealy when eaten fresh, which holds true when baked. They are beautiful, but don't let that fool you!
- Gala: good flavor but grainy when baked (see note below)
- 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
- Granny Smith: highly recommended in the past, but current production is often mealy (see note below)
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. 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 advise 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 still lackluster, in my opinion.
They are 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).
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. He also has a recipe specifically for gooey filling (yesss!)
- Bake from Scratch has a "Kuchen de Migas" which I call an apple-cookie-cake-pie and have made in 3 times this fall already. If you don't care for pie crusts (or hate the soggy bottoms and can't seem to fix that), try this. The crust has a cookie dough like consistency that bakes up to a cookie-cake like texture and is incredible.
More resources
During the holiday season, check out my gift list for bakers:
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 🙂