Which Apples Make the Best Apple Pie?

People always ask which apples make the best apple pie? The answer is simple—it’s totally a personal preference! Different types of apples bring different things to the table—some are sweet, some are tart; some are crisp, and some are soft! It’s all up to what your tongue likes, as Paula says.

Of course, you’re not here to get a non-answer, so we’ll share Paula’s go-to combination because she’s never led us astray in the kitchen! She prefers to use crisp Granny Smith apples paired with either McIntosh apples or Jonagold apples. This gives the perfect combination of tart, sweet, crisp and soft. If you’d like to try a pie with this specific combo, give Mom’s Apple Pie a try.

We’ve shared some of the most commonly used apples for apple pies with their attributes to determine which will work best for you.

Pink Lady

This elegant apple has a crisp & crunchy texture and a tart taste that finishes off with a bit of sweetness.

Granny Smith

This apple tends to be the most popular option for apple pies. Known for its bright green skin and crisp texture, the mouth-watering tartness is heightened when baked or sautéed.

Rome

A Rome Apple is naturally rather mild-flavored, but flavor starts to increase when baked. The sweet flesh is wonderfully crisp beneath the dark red skin.

Honeycrisp

These apples feature a cream-colored flesh. They are super juicy, mouthwateringly sweet, and very crisp—(ahem, in case the name didn’t give that one away.)

Jonathan

Father to one of Paula’s favorite apples for apple pies (the Jonagold), this soft apple is sweet with a tart tang to it. Because of its softness, it breaks down while cooking and baking, so it works best when paired with a firmer apple, like a Granny Smith.

Jonagold

The Jonagold is a product of mixing Jonathan and Golden Delicious apples. This crisp apple boasts a creamy pale-yellow flesh, crisp texture, and sweet taste that is balanced with some acidity—almost a tangy sweet flavor.

Golden Delicious

Another very popular option for apple pies is Golden Delicious. With its firm white flesh and sweet crispy flavor, it won’t break down when baked and it keeps its flavor. Bonus, with its tender skin, you can often go without peeling it!

Braeburn

With its crispy, juicy flesh and a balanced sweet–yet-tart flavor hinting of cinnamon, it’s no wonder this apple is a pie-making favorite.

McIntosh

This crisp, sweet, and tart apple excels in many uses, but pair it with a firmer apple, like Granny Smith, for long bakes, as a McIntosh doesn’t retain its texture or form well.

Now that you’ve had an opportunity to select which apple you’d like to try in a homemade apple pie recipe, you need to know how many you’ll need! As a final bit of knowledge, we’d like to share this simple yield conversion:

1 pound of apples = 2 large apples or 3 medium apples
2.5 pounds of apples = filling for one 9-inch pie

Which apples do you think make the best apple pies? What apples do you plan to try in your apple pies? Let us know in the comments below!