Granny Smith, McIntosh and Honeycrisp apples are usually the best choices for baking classic apple pies. Each of these types of apples can be used alone or in combination with another type for optimal flavor and texture.
Granny Smith apples are known for their crisp consistency and tart flavor. This type of apple holds its shape when baked, and its tartness allows for sugar to be added without making the pie overly sweet. McIntosh apples have a very soft consistency. On their own, they are best for making applesauce, but if used in combination with Granny Smith apples, they can help add an extra soft, sweet element to a pie.