Perhaps the most common mistake people make when baking an apple pie is using the wrong type of apples. While all apples are delicious and a juicy treat for the tongue, there are a few types of apples that are seemingly incompatible with this baked goodness.
For starters, you want tart apples, so they balance out the sweetness from added sweeteners. However, besides flavor, there are other elements at play as well. While apples like Macintosh are delicious, they aren’t suited for baking. Macintosh has a softer bite and won’t hold up too well in the oven (via The Washington Post). So when you use them in your baking endeavors, the oven heat will turn them into mush.
When it comes to the best apples for your pies, you want ones with firm flesh that won’t collapse under high heat. So, Gala and Red Delicious apples are a big no-no. Another feature you have to look out for is juiciness. While juicy apples make for a wonderful snack, they can turn your filling into a soupy consistency when used for apple pies. You’re better off picking apple varieties with a low juice content, including Golden Delicious Apples, Pinata Apples, Granny Smith, and Rome Beauty Apples (via Stemilt).
