Choosing which apples are best in your apple pie is a little of both. For my apple pies, I use a combination of Granny Smith apples and Honeycrisps. If I can't find Honeycrisps, I'll actually use all Granny Smith apples because they're on the tarter side and have nice snap which doesn't completely disappear while baking (there's nothing worse than a mushy apple pie). read more
I follow my mothers recipe. I use 7 MacIntosh and 8 Northern Spy. The mixture of sweet and tart apples are great and makes a well balanced pie. You can find the recipe at tastebook. Deep dish apple pie. Actually as weet apple and a tart apple balance each other out. read more
One of the most popular baking apples, the classic Granny Smith puts the American in apple pie. It's a tart and tangy apple with a firm flesh. If you like a splash of sweetness, pair it with some slices of Honeycrisp in your recipe. read more
The best apples for baking keep their structure, which keeps the chunks of fruit from turning into bland pockets of apple mush after spending some time in the oven. Granny Smith apples are generally our go-to baking apple, but in the BA Test Kitchen, we have a few favorites that hold up under heat and balance that perfect sweet-tart flavor just as well if not better. read more