This is absolutely the best homemade apple pie you’ll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling. Use a combination of apples for best flavor, and bake until the top is golden and the filling is bubbly!
This apple pie is my family’s most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than pie for breakfast, right?
What Are the Best Apples for Apple Pie?
It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet.
By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use:
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- Granny Smith – Green and tart, Granny Smith apples have wonderful flavor, but they they often lose their shape and turn mushy when cooked. So use no more than 2 Grannies in your pie, and combine with other varieties.
- Jonagold – A cross between a Golden Delicious and a Jonathan, Jonagolds have a lovely aromatic flavor, they’re both sweet and sharp, and they hold their shape with baking.
- Fuji – Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking.
- Golden Delicious – Yellow and sweet, holds its shape after baking
- Braeburn – Sweet and crisp, bakes up firm and juicy
- Cortland – Juicy and tart, relatively soft, great all purpose apple for baking.
- Honey Crisp – Honey sweet and tart flavor, crisp and juicy, holds shape in baking.
- Avoid Red Delicious apples for pies, they don’t cook well.