15 Best Apples For Apple Pie Filling

Granny Smith apples, also known as green apples, are a popular choice for apple pies. They are known for their tartness and bright, citrus-like aroma, with significant acidity that pairs well with the added sugar in pie recipes. The firm and crunchy flesh of Granny Smith apples holds up well during long baking times.

This prevents the pie from becoming mushy—something considered undesirable in apple pies. Their consistent texture and flavor, along with their availability year-round, make them a favorite for both home bakers and professional bakeries seeking to offer a reliable and delicious product.

Plus, they are easy to distinguish by their unique color. So, quickly grab some Granny Smith apples from your nearby supermarket and make the apple pie you are craving.

One of the best-known modern apples, the Pink Lady apple (a trademark name), is more correctly known as Cripps Pink. This variety is easily recognizable by its attractive pink blush and is renowned for its super-crisp texture and sweet-tart flavor.

It is ideal for making picture-perfect slices of pie, as the apples hold their firm structure in the oven and don't turn to mush. Their sweet-tart flavor is refreshing when eaten raw as a snacking apple but also works well in baking. Pink Lady apples oxidize less quickly than other varieties, allowing them to be sliced in advance without browning as rapidly.

Envy apples are a great choice for making apple pie because they have a balanced sweet-tart flavor that complements the sugar and spices used in pies. Their firm and crisp texture helps them hold their shape during baking, preventing the pie from becoming mushy. This means you'll get nice, distinct slices that look and taste great.

This variety also has a beautiful red skin and white flesh, adding a lovely color contrast to your pie. They don't brown as quickly as some other varieties, so you can slice them in advance without worrying about discoloration. In fact, these apples can stay fresh and visually appealing for up to ten hours after slicing, making it easy to prep ahead of time.

This variety features a firm texture with a striking red and orange streaked pattern on a yellow-green base. Its color intensity can vary depending on growing conditions. Braeburn apples offer a perfect balance: not too sweet and not too tart. They have a unique flavor with citrus and spice notes that turn pleasantly sweet when cooked.

Crisp and full of concentrated taste, Braeburn apples bake up juicy without becoming mushy. Some even describe the baked flavor as similar to pear. What's more, they don't release much liquid during cooking, preventing a runny filling or soggy pie crust. What more could you ask for in an apple pie?

As the name suggests, this variety offers a golden hue and is typically available throughout the year, making it a preferred choice for apple pies. Its raw taste is less vibrant compared to other types, so it’s not the best choice for eating fresh as a snack. However, when baked, it develops a sweet, tart, and honeyed flavor.

While its flesh is usually crisp, it can become mealy if not freshly picked, so using the freshest apples is best. Golden Delicious apples lack the acidity of Granny Smiths (consider adding an extra tablespoon of lemon juice) and may result in a softer pie filling compared to other varieties. Therefore, they work well when combined with firmer apple types from this list.

Gala apples are a great choice for apple pie due to their sweet, crisp flavor and firm texture. Their taste is mild and pleasantly sweet, making them ideal for pies where you want a balanced sweetness without overpowering the other ingredients. Gala apples hold up well during baking, maintaining their shape and providing a satisfying bite.

They don’t turn mushy easily, which helps achieve a perfect pie consistency. Available year-round, they are widely found in most grocery stores. Their consistent quality and flavor make them a reliable option for delicious, homemade apple pies.

Beyond pies, Gala apples are also great for snacking due to their sweet flavor and crisp texture. They add a refreshing crunch and subtle sweetness to salads and can be used in sauces, jams and baked goods like muffins and crisps.

Jonagold apples are somewhat less common and result from the cross between the crisp Golden Delicious and the blush-crimson Jonathan apples. They have a golden skin similar to the Golden Delicious but are crisper, with a tangy flavor complemented by a honey-like sweetness.

Their firm texture makes them ideal for baking since they hold up well and don’t turn into applesauce. This variety may be harder to find outside its early fall season, so watch for them in September and October. Consider checking farmers' markets for possibly rare heirloom varieties rather than just grocery stores.

Cortland apples don’t brown quickly compared to other varieties, so you can slice them earlier and set them aside while preparing your dough. They offer a very sweet and slightly tart flavor, similar to McIntosh, making them an excellent choice for apple pie. Their sweet-tart taste provides a balanced flavor for the pie filling.

With a firm and crisp texture, these apples maintain their shape well during baking, ensuring a satisfying bite in each slice. Look for the large, often flat-shaped apples during the fall season. In addition to pies, they are also great for applesauce, salads and baking into muffins or cakes. They are widely available in the fall, making them easy to find when you’re ready to bake.

Honeycrisp apples are versatile and perfect for both snacking and baking apple pie. With a juicy, crunchy texture and a sweet, complex flavor that intensifies when baked, this variety is an excellent choice for pies. They are also one of the sweeter varieties, so they are certainly not lacking in flavor.

While they remain fairly firm, they are not as crisp as Granny Smith apples, offering a great blend of flavor and texture. Since Honeycrisp apples are only available for a few months each fall, it’s best to grab them while you can. They also maintain their color well and have a relatively long shelf life when kept in cool, dry conditions.

The Crispin apple, also known as Mutsu, is a large, juicy, green-skinned apple with a sweet-tart flavor and honey undertones. It is of Japanese origin and is a cross between Golden Delicious and Indo apples, capturing the sweet-tart taste of Golden Delicious.

This variety is excellent for both eating and baking. Its firm flesh holds its structure exceptionally well during baking, resulting in a tender, not mushy, pie filling. Like the Golden Delicious, it has yellow-green skin and a crisp texture. The Crispin is also great for snacking, offering a satisfying crunch and a mouthful of sweet juice.

The Rome apple is round, entirely red, and very glossy, with thick skin and firm flesh. This classic heirloom variety, once known as the "Queen of the Baking Apples," is prized for its ability to hold up well in the oven due to its thicker skin and medium-firm flesh.

While it is primarily used for baking, as its flavor enhances when cooked, it is less favored as a fresh eating apple because of its subtle taste, which is not as sweet or tangy as other varieties. Available from late September, Rome apples are durable and widely grown, making them a staple in American markets.

The Northern Spy, also known as 'Spy' or 'King,' is a late-season apple that typically matures in late October and into November. It features a greenish skin with red stripes, especially where exposed to sunlight. The flesh is white, juicy, crisp, and mildly sweet, with a rich, aromatic subacid flavor.

Its tartness and firm texture distinguish it from many other popular apple varieties, and its thin skin adds to its appeal. Northern Spy is highly regarded for its use in desserts, pies, and making juice or cider. Its excellent storage qualities make it a preferred choice for long-term keeping due to its late maturation.

McIntosh apples are renowned for their use in baking, particularly for apple pie, due to their tender texture and balanced flavor profile. Their juicy and crisp bite softens beautifully when cooked, making them ideal for a pie filling that is both flavorful and moist. McIntosh apples offer a mix of tartness and sweetness that enhances the overall taste of the pie.

They are typically available in the fall and early winter. Besides pie, McIntosh apples are excellent for making applesauce and cider, and they can be enjoyed fresh. However, they are not the best choice for dishes where the apples need to maintain their shape during cooking, as they tend to become very soft.

Ginger Gold is a yellow apple variety that became available in the 1980s. The fruit is large and conical, initially a very pale green but ripening to a soft yellow with a slightly waxy surface if left on the tree. It is primarily enjoyed fresh but can be used in various other recipes.

The cream-colored flesh is more resistant to browning than many other varieties. It has a mild flavor with a tart finish. This subtly sweet and crisp apple is excellent for apple pies, muffins and cakes. You can normally find it in supermarkets during the fall season.

The Pippin apple is an excellent choice for baking due to its firm texture and balanced flavor. These apples are medium-sized with a round shape and a crisp, tart taste that holds up well during cooking. Their texture remains somewhat intact even after baking, making them ideal for pies, crisps, and other baked goods.

This variety has a pleasantly tangy flavor that adds depth to desserts, and they can also be used for sauces and preserves. They are widely available in the fall and early winter, though their availability can vary by region. Overall, their combination of flavor and texture makes Pippins a favorite for baking enthusiasts.

For the best results when baking a pie, look for the freshest apples available. The most flavorful and ripe apples will be those from local, in-season varieties. If possible, visit an orchard or farmers' market. Apples reach their peak ripeness at different times throughout summer and fall depending on the region, so it’s wise to consult with local experts.

Store-bought apples might have been in storage for up to ten months, potentially having been picked the previous year. However, don't worry if that's your only option. Many stores indicate if the apples are from a new season or regional crop.

If labels aren't available, choose apples with smooth, taut skin and a firm feel. Avoid any with wrinkled or damaged skin, softness when pressed, dark spots, bruises or mold.