Apples that are unable to withstand high cooking temperatures, such as the Red Delicious and Fuji varieties, are not good for making apple pies. Baking is not a good use for red delicious apples. For this reason, plus the fact that their flesh tends to become overly soft when cooked, they are one of the few apples that should not be used in baking. When consumed in their fresh state, red delicious apples are at their peak of deliciousness. Apples that are of the Golden Delicious variety are typically available throughout the year and stand out on store shelves due to the bright yellow color that they possess. 
Due to the fact that these apples have a flavor that can be described as being relatively subdued, they are an excellent choice for use in pies that contain added sugar and spices. Golden Delicious apples, in contrast to Granny Smith apples, have a tendency to disintegrate more when they are cooked, which makes them an excellent choice for combining with other apples on this list that are more solid. Anyone who has tasted Ree Drummond's Dreamy Apple Pie understands exactly how delightful it can be, thanks to the pie crust's flaky texture, the streusel topping, and, of course, the apples' natural sweetness on the interior. But if you're new to baking or you just want to master the recipes for your favorite pies, you might be wondering: what kinds of apples produce the finest results when baked into an apple pie? After all, there is such a wide variety of apple types available, some of them are fantastic for making apple pie while others are not as good for the purpose. When it comes to eating apples, we all have our favorite varieties, but when it comes to baking, you'll want to check out the list below for the 12 varieties of apples that make the best apple pie. When selecting an apple for baking, one of the most important things to keep in mind is that it should be sufficiently solid. 
This is true regardless of whether you are purchasing apples at your neighborhood farmer's market or gathering your own at an apple orchard. This ensures that it won't turn into mush when baked in the oven. The flavor is also an important consideration to make. You want an apple that isn't overly sour and has a touch of natural sweetness without being overly sugary. Are you still unsure about which option to pick? You are free to combine and match different types in order to achieve optimal harmony. As an example, these apple pie bars use Granny Smith apples, which have a sour flavor, and Honey Crisp apples, which have a sweet flavor, to create the perfect apple treat. Continue reading for other apple suggestions, and then try your hand at some of Ree's apple recipes, such as her irresistible caramel apple pie. Some apples just don't make nice pies. They are either too sweet, too mealy, or too sour for my taste. When you cook them, they turn into a pulp, expel an excessive amount of liquid, and they have an off-putting flavor. The task that was in front of me was to determine which apples were capable of meeting the criteria that I have outlined above. Specifically, I needed apples that would maintain their distinct slices even as they become softer in the oven and apples that had the ideal balance of sweet and sour flavors. 
If you do some research on red apple recipes, you will find that there are many different kinds of apple pies. However, if you use red delicious apples, you could find that many of these pies don't turn out very well. You'll be relieved to know that if you shred your red delicious apples, you'll still be able to eat apple pie made with the traditional apple variety. If you shred the apples, the pie will practically melt in your mouth, and when it's topped with caramel and a dollop of vanilla ice cream, it will satisfy even the pickiest eaters. Nothing says "fall" quite like apples, and the abundance of apple-centric recipes perfect for the coming cooler months is a sure sign that it's apple harvest time. It's crucial to know which varieties of apples perform best and which ones you should avoid while cooking so that you may produce delicious dishes like fresh apple pie, tart cider, and crisps with melting vanilla ice cream. Over a hundred different kinds of apples are grown in the United States, as reported by usapple.org. The Pink Lady, Empire, Fuji, Gala, Golden Delicious, Granny Smith, Honeycrisp, McIntosh, and Red Delicious are the most sought-after varieties. 
While most of these apples may be used in one or more mouthwatering autumn treats, there is one that just doesn't seem to fit. Cooking with a Red Delicious apple is not recommended, despite the fact that their vivid red skin may capture your eye. The same characteristics that make an apple perfect for baking also make it less than ideal for snacking. Juice and air fill the apple's cells, with the latter making up as much as 25 percent of the fruit itself. Airless apples aren't as juicy or crisp, but they're ideal for use in desserts. The more acidic ones are more effective. As a matter of fact, the method used to cultivate Red Delicious apples is one of the causes of the nearly complete demise of the apple industry in the United States. Back in the 1980s, grocery stores didn't have the wide variety of apples that are now widely available. The Red Delicious apple, which had been developed for longevity rather than flavor, was by far the most widely consumed variety. The Red Delicious lost favor when other, tastier varieties became more widely available. The apple-growing sector had lost so many customers by the year 2000 that it required government assistance to survive. 
Production of Red Delicious apples has decreased by 40% since then, as consumers have shifted their preference to other varieties of apples delicious apples can be juiced, dried, and used in salads. When used appropriately, they are a terrific choice. Red Delicious apples resemble a coke bottle, range in color from dark red to bright red, and have a pleasantly sweet taste with just a hint of acidity. The flesh of a Red Delicious apple doesn't hold up well when cooked, therefore it's best eaten fresh. Salads are made of greens, fruit, and chopped vegetables. Sandwiches, quesadillas, and burgers all benefit from having a tasty topping added to them. Red Delicious apples are an excellent source of dietary fiber and vitamin C. Small amounts of vitamin A and salt are also present, along with trace amounts of calcium and iron. Even though the flesh of these apples holds up well when eaten fresh, they are not the best choice for making pies because their flesh disintegrates throughout the cooking process. Due to the fact that they deteriorate more quickly than other apples, we suggest combining them with one of the more robust apples on the list. 
This is the only variety of apples that we do not like to use for cooking. The ability of the apple's flesh to remain intact even after being subjected to high temperatures and long periods of time in the oven is the quality that determines whether or not an apple is suitable for use in apple pie. The Red Delicious apple is not terrible; it has a flavor that is both sweet and subtle, and it makes me think of a melon that is just slightly past its prime. The meat has a velvety consistency and a delectable flavor, while the skin has the tendency to be scratchy and gritty. The Red Delicious apple is delicious in and of itself, but what truly sets it apart from other apples is the fact that it is flavorless and exceptionally crisp.
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