The Best Types of Apples for Baking Apple Pie

First, start with the perfect pie crust. Then, once you roll it and crimp the edges, you want to fill it with the very best apples for maximum flavor.

But not all apples are created equal when it comes to pie! Some types of apples are better for snacking, while others are better for baking apple desserts.

So what is the best apple for apple pie? Ree Drummond likes something sweet and tart, with just the right amount of crisp texture that doesn't turn mushy when baked. "I like Granny Smith," she says.

But there are other types of apples you can try, too. Since every apple has a different texture and flavor, you can also mix and match more than one apple variety for a combination that perfectly hits the mark.

Whether you're making classic apple pie, apple pie bars, or other desserts like apple crumble, this list will narrow down which apples are best for baking. And the best way to decide which apples you like for your particular apple recipe is to try them for yourself.

So read on for a guide on the best apples for apple pie, then give it a go!

The Best Apples for Homemade Pie

If you want to mix and match for balanced flavor, use both sweet and tart apples. Also consider balancing the texture.

A mix of apples that stay firm and others that soften more will give you a more nuanced texture, making each bite more interesting. Here are the best varieties of baking apples you will commonly find.

Granny Smith

The green-skinned beauties are notably tart, crisp, and sturdy, so they won't turn to mush when baked in a pie.

They were first discovered in Australia by Marie Ann "Granny" Smith in the 1800s, but these days they're easy to find year-round. Prefer a pie with a bit more sweetness?

Try pairing Granny Smith apples with sweeter varieties on this list or use them to make Ree's apple-pear pie.

Gala

Gala apples are great multi-purpose apples and a delicious pick for apple pie.

They have a mellow sweetness, and they don't get too soft in the oven. Best of all, this variety of apple is usually available year-round.

Look for red-and-yellow striped apples at most grocery stores and farmers' markets.

Honeycrisp

This popular apple variety is prized for its sweetness and crunch—which is why it's a favorite for snacking!

That also makes it a great choice for baking. If you couldn't guess from the name, these apples will give your pie that sweet honey-like flavor, and they hold up relatively well after being baked.

They make for a delicious topping to a bowl of cozy apple cinnamon oatmeal!

Envy

Crisp and sweet with an almost honey-like flavor, Envy apples are a smart choice for baking classic pies, rustic apple galettes, and every fall dessert in between.

Not only does their firm texture hold up to baking, but they’re also naturally slow to brown once sliced. In fact, they can stay fresh-looking for up to ten hours after being sliced, so you can work ahead without fear of them immediately browning.

Braeburn

Braeburn apples are perfectly balanced: not too sweet and not too tart!

They have a unique flavor that's almost citrusy and spiced, but turns deliciously sweet when cooked. They're great for baking because they release very little liquid when baked, so your pie won't be too runny.

Pink Lady

Pink Lady apples have a nice, rosy color (hence the name!) and they're super crisp, so they're ideal for getting that picture-perfect slice of pie. They have a sweet-tart flavor that's refreshing when eaten raw as a snack, and they also work well in baked goods.

Golden Delicious

Golden Delicious apples stand out on the shelf with their sunny yellow color, and you can usually find them year-round.

These apples have a mild flavor, so they work well in pies with extra sweetness and spice. Unlike Granny Smith apples, Golden Delicious apples tend to break down more when cooked, so they're a good choice to combine with other firmer apples on this list.

Northern Spy

These large, round apples aren't always readily available throughout the year, but when they are, they're one of the very best for pie! They have a tart flavor with some sweetness and they're nice and firm.

Look for them in the later months of fall, and you’ll be baking apple pie for all the cold-weather holidays.

Jonagold

Jonagold apples are a cross between Jonathan and Golden Delicious and they have some of the same pretty golden hues in their skin. They're a nice mix of sweet and tart, so they work well on their own in a pie.

The firm-fleshed apple is a great choice for baking in all forms. You'll mostly find them at farmers' markets during apple season.

Crispin

This sweet, refreshing apple is also called Mutsu. What makes it so ideal for baking is that it holds its shape without becoming mushy, even after baking.

Like its relative, the Golden Delicious, this apple has yellow-green skin and a crisp texture (hence the name).

How to Pick Ripe Apples

Ideally, you want to find the freshest apples you can when you're baking pie. Some store-bought apples can be kept in controlled-atmosphere storage for up to ten months, so they could have been picked last year!

The best, ripest apples are in-season local varieties from an orchard or a farmers' market. Apples reach peak ripeness at different times during summer and fall based on geography, so it's best to ask the experts directly.

But don't fret if the supermarket is your best option. Many stores label regional and new season crops accordingly.

And if they don't, follow a few simple steps. Skip apples with wrinkled or damaged skin, or that feel soft when you press gently.

Fresh apples will have taut, smooth skin and are firm to the touch. Colors vary by apple type, but avoid large dark spots, bruises, or signs of mold or other discoloration.