The Best Apples for Apple Pie

Granny Smith: Tart flavor and firm texture, holds up well in baking.

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Honeycrisp: Sweet and juicy with a crisp texture, adds a delightful flavor to pies.

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Jonagold: A blend of sweet and tart, maintains its shape during baking.

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Braeburn: Sweet and slightly tart, holds up well in pies.

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Fuji: Sweet and crisp, provides a pleasant texture to apple pie filling.

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Golden Delicious: Sweet and mellow, holds its shape when baked.

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Cortland: Slightly tart and stays white after baking, adding visual appeal to pies.

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McIntosh: Sweet and aromatic, breaks down easily for a soft pie filling.

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