Many bakers swear that crisp apples make the best pies. They claim that soft apples make the pie too mushy. They prefer sweet, crisp apples such as Granny Smith, Red Delicious, and Honeycrisp. I know many bakers who won’t use anything but Cortland apples.
Apples tend to be a regional choice. The preferred apples in the Northeast are totally different from the ones preferred in the Northwest. Very few apples grow in the south, so their preferences are different from the rest of the country. IF you’re lucky enough to live near local apple orchards then you’ll notice that everyone seems to recommend one the local apples over the ones grown elsewhere.
Most of the seasoned bakers I know prefer to use a blend of apples for the perfect pie. Use both soft and crisp apples. There’s no law against it! A blend of sweet and crisp apples creates a well‑rounded flavor, so try pairing varieties from both ends of the spectrum. It also helps to mix apples with different textures—some firm and crisp, others softer—to add depth and interest to every bite. Below are some of the most reliable baking apples you’re likely to find.
Before we get into the types of apples most commonly used in apple pies, I’d first like to first mention apples in general. I live in the Northeast where there are tons of local apple orchards. My father-in-law was a state agricultural inspector and taught me more about apples than I really wanted to know. As part of his job he inspected the apples being stored by the orchards as well as the warehouses in which they were stored.
Apples And Humidity
Apples require an extremely high level of humidity, usually between 90 and 95%. Commercial apple warehouses are refrigerated and have monitors that maintain the humidity level to make sure it’s adequate enough to prevent the apples from drying out. Once the humidity level drops below 90-ish percent, the apples start to dry out. The warehouses my step-father inspected on a regular basis had alarms that would sound if the humidity ever dropped below 95%. That’s how critical humidity is to maintaining the perfect texture and juiciness of apples.
Apples should not be store in your home refrigerator. Home refrigerators act as a dehumidifier and actually dry out the apples. The vegetable crisper drawer is the worst place to store them because the drawer is intended for vegetables, which require a low level of humidity. Once the humidity drops, the skin and flesh of the apple starts to dry. The perfect temperate for apples is 30-35℉ but also while maintaining the high level of humidity. Home refrigerators cannot provide the humidity necessary to prevent the apples from drying out.
Not truly knowing the humidity level and true condition of the apples may be why you can create the perfect apple pie then use the same exact recipe to make your next one but the results are different. Depending on the humidity level in the apple, one pie might be too runny and the next might be way too dry. There’s really nothing you can do since you can’t see or even feel the humidity or condition inside the apples.
Most Commonly Used Apples
Cortland Apples
Cortland apples are a crisp, sweet‑tart apple variety known for their bright white flesh and excellent baking qualities. They’re part of the McIntosh family, but they’re firmer, less tart, and much slower to brown, which makes them especially handy in the kitchen.
Cortland apples soften nicely in the oven without turning mushy, giving pies a smooth, cohesive filling. Many bakers pair them with a firmer apple—like Honeycrisp or Granny Smith—to add structure and complexity.
Key Characteristics of Cortland Apples
- Texture: Tender yet sturdy; softer than Granny Smith but firmer than McIntosh
- Color: Red skin with bright white flesh
- Browning: Very slow to brown, which makes them great for slicing
Empire Apples
Empire apples are a crisp, sweet‑tart variety developed in New York, created by crossing McIntosh and Red Delicious. They’re known for their balanced flavor, firm texture, and deep red skin, making them a versatile choice for both snacking and baking
Empire apples hold their shape better than McIntosh but still soften enough to create a tender, cohesive filling. They shine when paired with a firmer, tarter apple like Granny Smith or Honeycrisp.
Key Characteristics of Empire Apples
- Texture: Firm, crisp, and juicy
- Color: Dark red skin with creamy white flesh
- Aroma: Mild and fruity, similar to McIntosh but less sharp
Fuji Apples
Fuji apples are a very sweet, very crisp apple variety originally developed in Japan by crossing Red Delicious and Ralls Janet. They’re known for their dense flesh, high sugar content, and long shelf life, which helped make them one of the most popular apples in the U.S. and worldwide.
Key Characteristics of Fuji Apples
- Texture: Dense, crisp, and very juicy
- Color: Yellow‑green base with red or pink striping
- Shelf Life: Exceptionally long—can stay fresh for months, even up to a year when refrigerated
Gala Apples
Gala apples originated in New Zealand but are one of the most-produced apples in the United States. They’re grown in states known for reliable, predictable apples like Washington and New York. Gala apples have a white flesh that’s sweet but not overly firm. Many bakers swear by Gala apples even though I personally don’t know anyone who uses then in apple pies.
Key Characteristics of Gala Apples
- Texture: Crisp but not hard
- Color: Yellowish-orange with streaks of red. The color deepens later in the growing season.
- Aroma: Slightly floral
Granny Smith Apples
Granny Smith apples are a firm, tart, bright‑green apple variety known for their crisp bite and excellent baking performance. They originated in Australia in the 1800s, discovered by Maria Ann “Granny” Smith—hence the name.
Granny Smith apples are great for pies because they balance sweet fillings with natural tartness. These favorites pair well with cinnamon, nutmeg, clove, and caramel and are ideal for pies, tarts, galettes, and baked apples.
Key Characteristics of Granny Smith Apples
- Texture: Very firm and crisp, even after long baking
- Color: Vivid green skin with pale white flesh
- Aroma: Light, fresh, and slightly citrusy
Honeycrisp Apples
I never heard of Honeycrisp apples until I was driving by an orchard one day and saw their sign announcing that the Honeycrips were ripe and ready to pick. Although not available in supermarkets everywhere, these sweet, juicy apples are rapidly gaining popularity. Some experts categorize them as “explosive,” meaning when you bite into a Honeycrips the juice and flavor explodes in your mouth.
Bear in mind that Honeycrips are extremely juicy. If you’re using them in a pie you’ll want to add extra thickener (usually flour or cornstarch) to ensure that the filling isn’t too runny when the pie is finally cooled. The other option would be use Honeycrip along with another variety of apple known for not being as juicy.
Key Characteristics of Honeycrisp Apples
- Texture: Coarse yet extremely firm
- Color: Reddish yellow, similar to McIntosh
- Aroma: Slightly fruity and fresh
McIntosh Apples
McIntosh apples are a classic New England variety known for their tender flesh, juicy bite, and bright sweet‑tart flavor. They’ve been grown since the early 1800s and are one of the foundational apples behind many modern hybrids.
McIntosh apples soften quickly, which means they create a soft, saucy filling in pies. They’re best used in combination with firmer apples (like Granny Smith or Honeycrisp) if you want more structure. McIntosh apples excel in applesauce, crisps, and muffins.
Key Characteristics of McIntosh Apples
- Texture: Tender, juicy, and softer than many modern apples
- Aroma: Fragrant and floral
- Color: Deep red skin with green undertones and white flesh
Pink Lady Apples
Pink Lady apples—also sold under the name Cripps Pink—are a crisp, sweet‑tart apple variety known for their bright flavor, firm texture, and beautiful rosy skin. They were developed in Australia and have become a favorite for both snacking and baking in the United States.
Pink Lady apples hold up exceptionally well in the oven. Their firmness keeps them from turning mushy, and their balanced sweet‑tart flavor brings a vibrant brightness to pies, crisps, and tarts. They’re especially good when paired with softer or more aromatic apples.
Key Characteristics of Pink Lady Apples
- Texture: Very firm, crisp, and juicy
- Color: Pink‑blushed skin over yellow‑green
- Aroma: Fresh, bright, and slightly floral
Red Delicious Apples
Red Delicious apples are a mild, sweet apple variety known for their deep red color and iconic elongated shape. They’re one of the most recognizable apples in the U.S., though they’re more popular for snacking than for baking.
Red Delicious apples don’t hold up well in the oven. Their soft texture breaks down quickly, turning mushy and watery, which makes them a poor choice for pies, crisps, or tarts. Bakers usually avoid them for cooked recipes.
Key Characteristics of Red Delicious Apples
- Texture: Soft, tender, and sometimes mealy
- Color: Deep, glossy red skin
- Aroma: Light and subtle
Summary
The type(s) of apples you use in your pies will most likely be dictated by local availability and personal preference. Roughly 75% of the country doesn’t have local apple orchards so the choices are limited to what’s available in the grocery stores. If you’re not sure which apples available in your area make the best tasting pie, stop in a local bakery and ask for their recommendation.
Your best option when choosing the type of apples for your pie involves something many people try to avoid – Trial and Error. I once had a friend give me a bag of Empire apples, which I’d never heard of. At that point my go-to apples were McIntosh and Cortland. The Empire made one of the best apple pies I’ve ever tasted. if you’re still not sure which type of apples to use, give one a try. What’s the worst that could happen? Either the pie will be too mushy or the apples will be too tart. I guarantee the pie will still be eaten because a homemade apple pie beats one of those store-bought versions hands down.