Did you know? There are over 7500 different varieties of apples grown around the world!
Fresh apples are typically fat free, sodium free, cholesterol free and are a great source of fiber!1
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Braeburn, Cameo, Cortland, Golden Delicious, Granny Smith, Ida Red, Jonagold, Jonamac, Jonathan, Lady Alice, Lodi, Mutsu/Crispin, Paula Red, Rome, Stayman/Winesap, Summer Rambo, Golden Supreme.
(Other apples that you can mix into pies but are best not used as the only apple in a pie…Empire, Gala, Gingergold, McIntosh, Pink Lady.)
* The pies with the most texture and tastes are made with two or more varieties of apples. Mix tart and sweet for a flavorful pie. It takes 6- 8 medium apples for 2 ½ to 3 lbs. for one pie.
There is no one answer for the best apples for pies. Some people insist on certain ones depending on their tastes. It all varies by the person.
Learn about some popular apples below.
Pale yellow with a faint pink blush.
Flavor is a nice combination of sweet and tart, with a banana aroma.Very dense and crisp. Excellent for eating, cooking, pies and sauce.
Sweet and tart. Rich red color with white flesh. Firm, crisp and juicy.
Great for all purposes… eating, salads, sauce, pies and baking. Best for eating.
Sweet, tart with a tangy flavor that seems to get better in storage.
Keeps very well- resists browning. Firm with a crisp, creamy flesh.
Good for baking, but best for snacking and salads.
Extra dense, so takes a bit longer to cook.
A Ben Dave/McIntosh Cross
Slightly tart and crisp with white flesh that resists browning.
Good keeper, very good in salads.
Great for all purposes…eating, pies, baking and sauce.
A McIntosh type apple with a long shelf life. Extra crisp, white juicy flesh. More sweet than tart. Early to Mid Season.
Great for eating, salads and sauce.
(Not the best for pies or baking, best for eating fresh.)
Very sweet and firm, aromatic flavor, crisp and juicy.
Yellow-green with red highlights. Originated in Japan. Late season.
Great for all purposes… Eating, baking, salads, sauce and pies. Best applesauce apple.
Developed in New Zealand. Juicy and very sweet with aromatic flavor.
Crisp, yellow flesh. Best applesauce apple.
Great for eating and salads.
(Not as good for pies.)
Sweet-tart, firm and juicy.
Very slow to turn brown.
Great choice for apple slices.
Great for all purposes…eating, baking, sauce, pies.
Crisp, pale yellow flesh, resists browning. Firm white flesh which retains its shape.
Sweet, mellow and juicy.
Great for all purposes…eating, baking and pies.
Distinctive green inside flesh and very tart taste.
Crisp, sour and juicy.
Mid to late season.
Great for all purposes… Eating, salads, applesauce, pies and baking.
Sweet, tart and crisp.
Great for eating and salads.
(Not the best for baking or pies.)
A Jonathan/Wagener cross.
Tangy and slightly tart. Juicy. Retains shape.
Good for eating, salads, sauces, and baking.
Cross of Jonathan and Golden Delicious.
Distinctive honey-tart flavor.
Crisp Nearly yellow flesh. Mid-season.
Great for eating, baking and pies.
Medium sized Jonathan/McIntosh cross.
Sour flavored, aromatic and tender fleshed like a McIntosh.
Sweet Tart, crisp, firm and juicy.
One of the first red apples of the fall.
Light red stripes over yellow or deep red.
Good for eating and sauce. (Not the best for baking or pies)
Pale yellow flushed with deeper yellow.
Flesh is crisp and juicy.
Very tart flavor.
Great for baking, sauce.
Slightly tart and juicy.
Popular in America since 1811.
Great for eating, sauce and salads.
A Golden Delicious/Indo cross.
Sweet, slightly tart, and juicy.
Very firm, crisp. Green fruit that ripens yellow.
Great for eating, pies, baking, cider, and sauce.
Green, flushed with red stripes. White flesh is juicy, tart & crispy.
Mildly sweet with rich aromatic flavor. Long lasting in storage. High vitamin C.
Great for pies, desserts, juices and cider.
Tart with light to creamy flesh. Mild taste.
One of the better early season apples for eating.
Great for eating, pies, apple butter, sauces.
Rich red/pink color with white flesh.
Cross between a Golden Delicious and Lady William.
Very crisp and sweet.
Best for eating and makes a naturally sweet, smooth applesauce.
Good in salads and pies.
Sweet, crisp and juicy.
Great for eating and salads. Good base for applesauce.
Thin bright red skin. Mild flavored fine-grained white flesh.
Not all red delicious are the same as there are many varieties of red delicious.
Early to Midseason.
(Not the best choice for baking or pies)
Slightly tart, firm, crisp and juicy.
Very hard flesh. Mid to late season.
Best for pies, sauces and baking.
Small sweet with bright, crimson skin and very white.
Flesh. Delicate, wine like flavor of a McIntosh-like apple but more crisp.
Sweet, slightly tart wine-like flavor, firm and juicy.
Good storing apple, bruise resistant, dull red skin.
Great for all purposes… Eating, salads, baking, cider, sauce and pies.
Greenish-yellow skin, often with a blush of pinkish red.
Tart and juicy, with tender flesh.
Good for eating. First choice for tart applesauce and pies.