An apple that tastes great straight from the fridge may turn soft in a pie. The best apples for baking, such as Granny Smith, Braeburn, Honeycrisp and Pink Lady, hold their texture in the oven, while McIntosh and Red Delicious soften much faster. Which you want depends on whether you prefer distinct slices or a softer filling, and mixing varieties can give you some of both. Here is how to choose, based on university Extension programs and America’s Test Kitchen.
The short answer: for pie slices that hold their shape, choose firm, fresh Granny Smith, Braeburn, Honeycrisp or Pink Lady apples. Mix varieties if you want a balance of sweetness, tartness and texture, although one suitable variety can also work. Golden Delicious can serve as a softer component, and McIntosh is the pick when you want apples that break down. Refrigerate the fruit until you are ready to bake.
Holds its shape vs. softens (our summary of the sources below):
Holds up best in America’s Test Kitchen testing: Granny Smith, Pink Lady, Braeburn, Honeycrisp.
In the middle: Gala, Jonagold, Empire.
Softens rapidly: McIntosh, Red Delicious, Golden Delicious. Useful when you want a softer filling or sauce.
Baked whole apples (Utah State): Braeburn, Fuji or Golden Delicious.
How to pick the best apples for baking
1Start with a firm variety known to hold its shape
Kansas State University’s “You Asked It!” column says tart, firm-fleshed apples are best for baking, and names Braeburn, Cortland, Honeycrisp, Jonathan, Fuji, Gala, Granny Smith, Haralson and Newtown Pippin. America’s Test Kitchen explains why in an excerpt published by Science Friday: pectin holds the cell walls together, acid slows it from dissolving in the heat, and the air spaces between cells expand with steam, which can make some apples collapse. Acidic apples such as Granny Smith are therefore more likely to hold their shape, although variety, ripeness and cooking time also matter.
Do this: choose a firm baking variety with the sweetness and tartness your recipe needs, and handle it gently, since apples bruise easily.
2Mix varieties for balance, or use one suitable apple
Kansas State recommends mixing varieties for a well-rounded flavor and texture. An Ohio State University Extension garden post explains the balance: you want enough tartness to offset the apple’s sugars, and slices that stay firm in the oven. Its author’s own pie blend uses Granny Smith for tart, firm slices, Honeycrisp for sweetness and a smaller amount of a softer apple such as Golden Delicious, Ginger Gold or Jonagold, which breaks down more and fills the gaps. That is one cook’s preferred blend, not a university formula, and none of the sources gives exact ratios.
Do this: for more complex flavor, mix two or three varieties with a firm one as the base. A single suitable variety, such as Granny Smith, also works.
3Match the apple to what you are baking
Pies, tarts and crisps with distinct slices need the firm group above. Fo
