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If pie personified a season, it would be fall. The sweet, crisp, and tart apples are like the changing colors of the leaves. The aromas of cinnamon and nutmeg are like entering the your warm home after coming in from the brisk outdoors. It's nostalgic, comfortable, and familiar.
Now that I've written my poem, something that can make a slice of apple pie feel like a cold, rainy day is when you use the wrong type of apple. This baking woe can turn the texture from nicely al dente into a mushy mess. When a lackluster apple is used, the pie's flavor is bland and boring.
Always remember that the apples are being baked, so the apple variety has to be sturdy enough to stand up to the oven. Using a mixture of tart and sweet apples is key to getting that complex apple pie flavor. If you're able, try using local apples for the freshest pie. (Oh, and while you're there, go ahead and ask the orchard staff for their tips!)
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"The reason I mix tart and sweet and crisp apples is because of the taste and texture," said Diana Manalang of Little Chef, Little Café in New York City. "I find using all tart apples leads to using more sugar, so I reduce the amount of sugar and use some sweeter apples instead." She also cuts the apples into different sizes so some will soften and others will hold their texture.
How many apples should I pick up if I'm making one pie?
Recipes differ, with some calling for a specific number of apples, and others using pounds and even cups. It also depends on the size of the pie you want to bake.
Here's a good rule we go by: If a recipe calls for 3 cups of apples, get 1 pound. That's about 4 small apples, 3 medium, or 2 large.
Here's a list of the best apples for baking apple pie. All of these picks are great for baking and won't turn to mush in the oven. Don't forget to mix and match the sweet and tart picks for the best flavor.
Tart apples to use in apple pie
Granny Smith
Why we love a good ol' granny: It's easy to find year 'round, has a strong tart flavor, and when combined with any sweet apple it makes the perfect, iconic apple pie.
"They’re tart and even a bit sour, which is the perfect complement to the sweet pie ingredients," said Brian Theis of TheInfiniteFeast.com. "They hold their shape even as they perfectly soften during the baking process for just the right bite."
Jonathan
If you want something less tart than the intense acidity a Granny Smith can bring, turn to these. It will still give you a little kick without being too overpowering.
Braeburn
While it's true the Braeburn apples come in both sweet and tart varieties, these tend to lean a little more tart. If you only want to pick up one apple that'll give you the best of both worlds, this is it.
"The juicy sweetness and crisp texture make it perfect for pie," said Leah Meyer, pastry chef at Kimpton Cottonwood Hotel in Omaha, NE. "The apple stays nice and consistent, not falling into a grainy texture while baking. The flavor of the apple changes slightly, creating a hint of spice while baking, which makes it the best pair for cinnamon and other fall flavors in pie."
Cortland
The crisp white flesh of this variety makes it great for baking, and the mellow tartness is exactly what you need in a pie.
Empire
This apple definitely delivers the tartness, with the added bonus of staying pretty crunchy after baking, making it ideal for pie.
Sweet apples to use in apple pie
Fuji
If there was a candy of the apple variety, this would be it. Fuji apples are so sweet, we recommend balancing them with the much-tarter Granny Smith.
Golden Delicious
Have you ever drizzled honey on an apple? Well, a Golden Delicious has that flavor already built in.
"One might wager this apple to be the best apple for pie of all time," Meyer said. "The texture may soften more than most, but the flavor of the apple intensifies as it bakes, leaving you with a full feeling of 'ah, apple pie' as you take each morsel. A sweet apple, with a slight tart, buttery taste, is a well-balanced choice in any pie you make."
Gala
This beauty has hints of vanilla and a slightly floral aroma. Who doesn’t want that in pie?
Crispin
Similar to the Golden Delicious, the Crispin or Mutsu apple, as it's also called, has a sweet-tart honey-ish flavor.
