Red Delicious and Gala are two apples that won’t withstand cooking temperatures and should not be used for apple pie. It’s not that those apples aren’t delicious, but the added juice will make the filling soupy.
You can use cornstarch or flour to counteract extra juice, but it’s an addition that is not necessary if you start off with the right apples. The flesh of Golden Delicious is somewhat silky in texture and won’t break down during the higher temperatures needed to bake an apple pie.
You can pair it with a tart apple (like Granny Smith) or choose a lemon or quince to give it that flavor balance. Its parents are Golden Delicious and two heirloom varieties from Europe, Cox’s Orange Pippin and the Duchess of Oldenburg.
Cox’s Orange Pippin adds a juicy and acidic flavor to Piñata® apples that Golden Delicious is otherwise lacking. For those who like a sweet and tart apple pie, Piñata® is a great choice to use as a standalone or alongside other baking apples.
It’s in season nearly year-round, with availability in grocery stores usually starting in January and lasting through the summer. This apple is well-known for its vibrant pink skin, but also has a balanced sweet-tart flavor and effervescent finish.
Pink Lady® apples can be a bit smaller than other varieties (since they are the last off the tree each fall), so it may take more apples and peeling to make a pie, but the unique flavor it offers certainly makes this one worthy of putting into an apple pie. Like Granny Smith and Piñata®, I would skip the added lemon or quince if you go all Pink Lady® with your pie.
Washington State Apple Pie Recipe: How to Make It | Taste of Home Skip to main content This pie won Grand Champion in the Apple-pie category at the 1992 Flanagan County Fair.
In a large bowl, combine the sugars, flour, cinnamon, nutmeg, ginger and salt; add apples and toss to coat. Place bottom pastry in pie plate; add apple mixture.
Apple Crumb Tart with Cinnamon Cream The flaky crust, the sweet apples, the big scoop of melty ice cream on top...it's pure bliss.
Free Drummond loves apple pie so much, she even created a cocktail version of it and put it on the menu at her pizzeria, P-Town Pizza! Before you start baking, let’s get down to business: Read on to find out our picks for the best apples for apple pie.
Golden Delicious apples are pretty mild in their flavor, so they work well in pies that have some extra sweetness and spice. They're great for baking because they release very little liquid when cooked, so your pie won't be too runny.
Cortland's apples have a very sweet, slightly tart flavor that works well in a pie. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
If you’re looking for the best apples for applepie, and you don’t want to dig too deep, go ahead and pick up a bag of Granny Smiths. They’re everyone’s go-to apples for baking (mine included) because they’re tart and firm, keeping their shape while providing a perfect balance to the sweet ingredients.
That said, you’ll want to use these New York-grown apples soon after they’re harvested because their super sweet, slightly tart flavor fades quickly. This McIntosh variety is extra juicy and has a crisp texture, making it perfect for something like Mom’s Fried Apples.
Granny Smiths are available year-round, and you’ll immediately recognize them by their bright green skin and extra tart flavor. This apple is a cross between a Jonathan and Golden Delicious, giving it an appealing greenish-yellow color with red splotches.