What kind of apples should I use to make a homemade apple pie?

Answer 1

The best apple for making a pie, or any sort of baked apple dish, is not necessarily the type that is best for eating out of hand for several reasons. When you choose an eating apple, the primary consideration is flavor, but even though flavor is reasonably important to the apple destined to go into a pie, the most important thing is texture. A pie apple must keep its shape during baking so that you have something to bite into and don't end up with apple sauce pie. The best apples for pies include Jonathan, Jonagold, Winesap, Pippin, and the classic Granny Smith. All, excluding the fairly tart Granny Smith, have a moderate level of tartness, which will be tempered by the sugar in your pie. If you want sweeter apples, Fuji, Pink Lady, Suncrisp, Rome Beauty, and Empire will work well, too. You will probably want to avoid Red Delicious apples, which are popular for eating, but won't hold their shape in the oven, turning watery and mealy instead.

If all else fails, it is a good idea to go for a mixture of apples, not only because you won't have to remember to look for one particular type, but to give the pie a well-rounded flavor.

Answer 2

I use two or three types of apples.

You want one type that is a cooking apple - one that will help make the gel that holds the apples together - I like Rome Beauty

You want one firm and tart - Granny Smith is my choice

You want one sweeter for flavor - Fuji or Braeburn are good.

I usually use two cooking apples, 6 firm, and two sweet for a single pie.

Also, if you have cardamom (a spice) add just a pinch of that to the mix. It gives the apples a slightly exotic taste and is that thing that makes everyone wonder why my pie is so good.

Answer 3

Among the really good pie apples are Jonathan, Stayman-Winesap, Cox's Orange Pippin, and Jonagold, all of which provide a good mix of sweetness and tartness. Other sweet choices are Braeburn, Fuji, Mutsu, Pink Lady, Suncrisp, Rome Beauty, and Empire. Good tart baking apples include Idared, Macoun, Newton Pippin, and Northern Spy.

What you want to stay away from are the apples that become mushy when cooked. McIntosh and Cortland are the mainstream apples that lead that list.

My favorite are a mix of Rome & Golden Delicious (if you can get them wherever you are) because I like a little sweetness and tartness. Empire are good because they are both sweet & tart.

Answer 4

Red Delicious Apples

Answer 5

I like Cortland apples, they are sweet and crisp. However, granny smith apples are good, they have a larger variety of green apple called mutzu (sp?) or 20 oz. that require less peeling and slicing. Check with a farmer's market as I don't see them often at the grocery store.

Answer 6

I mix it up with Granny smith, red apples and sometimes fugi... I don't think you need to add just one. Also, caramel sauce is a great addition to any homemade apple pie!!! Pecan's too!

Answer 7

if like tart crisp frim apple pie then use granny smith. IF u want a soft and buttery pie use red delicious. Granny smith is better though

Answer 8

I prefer a tart pie, so I use Granny Smith apples. They stay firm but not hard.

Answer 9

Red Apples,not sweet

Answer 10

I always use Granny Smith apples, and then maybe one Gala apple...the Gala apples are sweeter, but the Granny Smith give it a really tart taste...yummy