The Best Apples For Apple Pie Recipes

To make the best Apple Pie, you need the BEST Apples! The right apple variety can make all the difference, transforming your dessert from okay to downright delightful. Although you can use any kind of apple to make your pie, each has its own unique flavour and texture profile, so whether you like it sweet, tart, or crisp, there’s an apple for you. You can combine two or more apple varieties for a unique pie filling. So, here are our picks for the best apple for apple pie recipes.

The Best Apples For Apple Pie

Granny Smith Apples

Granny Smith apples are known for their tart, crisp flavor, making them a popular choice for apple pie. Their firm texture holds up well in baking, preventing them from turning mushy, and their acidity balances out the sweetness in your pie.

Bramley Apples

Bramley apples are the favorite apple for making pies in the UK, however they are much harder to find in the USA. Bramley apples are  highly regarded in baking for their strong tart flavor and soft texture. When baked, they break down to create a smooth, almost jam-like filling, making them perfect for those who prefer a softer apple filling. Their intense acidity balances well with sugar, giving a bright, tangy flavor to your pie.

Braeburn Apples

Braeburn apples offer a balance of sweet and tart flavors with hints of spice, which adds depth to your apple pie. They hold their shape during baking, creating a nice texture, and their flavor becomes more intense as they cook.

Pink Lady Apples

Pink Lady apples have a firm, crisp texture and a sweet-tart flavor profile that’s perfect for pies. Their natural sweetness complements other apple varieties in a mixed-apple pie, while their firmness ensures a satisfying bite in every slice.

Honeycrisp Apples

Honeycrisp apples are prized for their juicy, sweet flavor and crunchy texture. They’re slightly less acidic, making them ideal if you prefer a sweeter apple pie. Their crispness remains after baking, adding a fresh, juicy quality to the filling.

Golden Delicious Apples

Golden Delicious apples are mildly sweet with a soft texture that becomes tender when baked. They blend well with other apples, adding a mellow sweetness to your pie. For added complexity, mix them with tarter varieties like Granny Smith.

Jonagold Apples

Jonagold apples offer a wonderful balance of sweetness and tartness, and their large size makes them easy to work with when slicing for pies. They hold up well in the oven, creating a soft yet structured filling that’s perfect for apple pie.

Mutsu Apples

Also known as Crispin apples, Mutsu apples are large, firm, and slightly tart with a subtle sweetness. They hold their shape well and add a rich, apple-forward flavor to the pie filling, making them ideal for baking.

Gala Apples

Gala apples are sweet with a mildly floral flavor and a softer texture. They work well when paired with firmer apples like Granny Smith to add sweetness and balance in your pie, though they may soften more during baking.

How To Make The Best Apple Pie

Nothing compares to the comfort of homemade apple pie, with its golden brown crust and warm filling made from fresh apple slices and a touch of cinnamon. Here’s how to create the best apple pie from scratch right in your own kitchen.

Cooking Time

• Preperation time: 2 hours
• Baking time: 40-45min

Ingredients

For the pastry:

• 1 cup (2 sticks) unsalted butter, room temperature
• ¼ cup granulated sugar
• 2 large eggs
• 2 ¾ cups all-purpose flour

For the filling:

• 2 ¼ pounds apples (about 5–6 medium apples)
• ⅔ cup granulated sugar
• ½ teaspoon cinnamon
• 3 tablespoons all-purpose flour

Servings

• Servings: 8

Nutrition

Per serving:

• Calories: 547
• Fat: 25g
• Carbs: 71g
• Protein: 7g

Method

1. Prepare the Apples: Place a layer of paper towels on a large baking sheet. Quarter, core, peel, and slice the apples into ¼-inch thick slices, then lay them evenly on the baking sheet. Place paper towels on top and set aside while you make and chill the pastry.

2. Make the pastry: In a large bowl, beat the butter and sugar until just combined. Add one whole egg and one yolk (reserve the white for glazing) and beat for just under a minute until the mixture resembles scrambled eggs. Gradually work in the flour with a wooden spoon, one-third at a time, until it begins to clump together. Gently bring the dough together by hand, shape it into a ball, wrap it in plastic wrap, and chill for 45 minutes. In a large bowl, mix the ⅔ cup sugar, cinnamon, and 3 tablespoons flour for the filling.

3. Prepare the Pie Crust: Preheat the oven to 375°F (190°C). Lightly beat the egg white with a fork. Unwrap the pastry and cut off one-third, keeping it wrapped while you roll out the remaining dough. Roll out the larger portion and use it to line an 8–9 inch round, 1.5-inch deep pie pan, leaving a slight overhang. Roll the remaining third of the dough into a circle about 11 inches in diameter. Pat the apples dry with paper towels, then mix them with the cinnamon-sugar mixture and pile them high in the pastry-lined pie pan.

4. Assemble and Bake: Brush a little water around the rim of the pastry, then lay the pastry lid over the apples, pressing the edges to seal. Trim the excess with a sharp knife and make 5 small slashes on top of the lid to allow steam to escape. (You can freeze the pie at this stage if desired.) Brush the entire top with the egg white and sprinkle with a bit of granulated sugar. Bake for 40–45 minutes until golden. Let the pie sit for 5–10 minutes before serving.

FAQs

Are fuji apples good for apple pie?

Fuji apples are quite sweet and juicy, which can work well in a pie if you prefer a sweeter filling. However, they have a softer texture that doesn’t hold up as well during baking. For best results, try combining Fuji apples with firmer, tarter varieties like Granny Smith or Honeycrisp to balance the sweetness and add structure to the filling.

Are gala apples good for apple pie?

Gala apples are a good option for apple pie if combined with firmer varieties. Their naturally sweet flavor complements tart apples, but they tend to soften during baking, so mixing them with firmer types like Granny Smith or Braeburn helps maintain a more structured filling.

How many apples for apple pie?

A standard 9-inch pie typically requires about 6–8 medium-sized apples, which equates to around 2 ½ to 3 pounds. If you’re making a deep-dish pie, plan for an additional 1–2 apples to ensure a generous filling.

Worst apples for apple pie?

Some apples aren’t ideal for pie due to their overly soft texture or mild flavor. Red Delicious and McIntosh apples, for instance, tend to turn mushy when baked. These apples are best avoided if you want a firmer, more structured filling. Additionally, super-sweet varieties like Fuji may lack the acidity needed to balance the sweetness in a pie filling.