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The Betty Crocker Kitchens have created an Apple Chart for information on the best ways to use certain types of apples. I have added the link below for you to take a look at.

http://www.bettycrocker.com/how-to/charts-and-guides/Cooking-Charts/ApplesAndTheirUses.htm

Hi Kayl

when I make an apple pie I use the Granny Smith apples and this makes for a wonderful pie.

Grammasgirls

Yellow Transparents or Granny Smith apples both make great apple pies!  Mom & Dad raised the yellow transparents in their orchard and they were a delicious frying apple and pie apple. 

I like to use a combination of Granny Smith and Machintosh. This gives my apple pies a really great flavor combination. I also like to brush the top with a little milk and sprinkle with a cinnamon/sugar mixture. Here is my recipe.

                 Apple Pie 

¾ cup granulated sugar

¼ cup packed light brown sugar

1 Tbls. All purpose flour

3 ½ Tbls. Cornstarch

1 ½ teas. Cinnamon

¼ teas. Nutmeg

6 cups peeled and sliced apples(I used Macintosh & Granny Smith)

¼ cup light corn syrup

2 Tbls. Butter

Pastry for a double pie crust (9 inch) (I used a deep dish pie plate)

In large bowl, combine sugars, flour, cornstarch, cinnamon, and nutmeg. Apples and corn syrup; mix well and let stand 20 minutes , stirring occasionally. Pour into unbaked pie shell; dot with butter. Adjust top crust; seal and flute edges. Cut slits to allow steam to escape. Brush crust with milk lightly, and sprinkle with cinnamon/sugar mixture. Bake in 425º oven for 20 minutes; reduce heat to 350º and bake for 40-45 minutes more.

Note: After the 1^st half hour I like to place a pie rim cover or foil over my crust to prevent over browning. Also after awhile of baking I like to take a sharp knife and slide it into a slit to test the apple doneness….you can tell by doing this if the apples still feel somewhat firm.

Sharon

I always use MacIntosh apples.  They get soft (mushy).  My mom taught me how to make the pie.  It is easy.

I peel, cut in half and core the apples and then I have an 8 or 9 inch pie shell (in pan) and mix 1/2 cup sugar and 1/4 flour--mix this together in the bottom of the pied shell then start putting the halves in the pie shell and fill up all the spaces--I cut pieces to fit in the areas that you can't put a whole one in.  Then I cut slices of butter and put on the top and then sprinkle with a little sugar and cinnamon. Then you bake until the apple feels soft by sticking it with a knife.  Any questions, you can email me at **********************.

Have fun baking--it tastes great!

Sherry

I would suggest Granny Smith green apples. They are good to use to get the tartness for a really delicious apple pie. Serve it warm also with a wedge of cheddar cheess on top!

From the Food Network I have watched and articles I have read, they say to have a mix of apples like Granny Smith and Golden Delicous.  That way you get a nice mix of sweet and tart that makes a perfect apple pie.

When I make my apple pies (which I make all the time) I love using the Granny Smith apples. Even after baking them they are still on the firm side, I have heard that Cortlands are also good to use. I heard of people mixing different kinds of apples for their pies.

Good luck with your apple pies

grammasgirls

I use the Gala apples those are really juicy!  They bake real good to.  I have a couple recipes for apple pies if need it.    I also use strips of dough on top instead covering whole top. Looks nicer!  

Hi kayl, You have gotten a lot of good ideals and recipes. What your wanting is a sweet soft apple, using the link for the apple chart will help you find what type that is. when you cook them, only cook untill done and they will get musher as they bake.  Here's another recipe, I always get comlements on these, except I prefer tart crisp apples that hold there shape.  for a 8-9 in. pie use 3-5 c. sliced apples, toss with 1 t. lemon juice and 1t. vanilla. In a seperate boul mix 1/2c. each white & brown sugar, 1/2t. cinnamon, dash salt, mix with apples . put into pie crust and dot with 8 small pieces of butter or margarine, put on top crust , cut sevearl slits in the top crust and bake in a pre-heated oven at 425 for 15 min. then 350 for about 45 min. or untill crust is brown. lots of luck, granna2

We have an apple chart... in fact, we have page all about apples! Hope you find it helpful! Sincerely, CC

http://www.bettycrocker.com/how-to/ABCs-of-Apples/

this is an excellent question because some apples are so watery they are meant for eating or for apple sauce but collapse when baked as a pie. my favorite pie apples are macoun, northern spy, rhode island greenings, and golden delicious. i like to slice them and mix them with the sugar and cinnamon and let them sit for 30 or more minutes. then i drain the sugary liquid into a large heatproof glass measure and microwave it to reduce it until thick and syrupy. (you will only need about 1/3 the usual thickener but don't add it until after you drain out the sugar syrup as you don't want to cook it when reducing the syrup).

toss the thickened syrup with the apples. don't worry about any hard bits as they will bake out.

CateC, Thanks for posting that link, it will be very helpful, expecial since there seems to be so many new types of apples. I was surprised to see that "winesap apple" was a eatting/salad apple because that's my favorite apple to make pies with. I eally like to use about 3 different types of sweet/crisp apples mixed, except for appleing dumpling. Granna2

That is sweet/tart crips apples, ooppss!!!!

No problem!

I don't often see the winesap apple... I'll have to look for it next time! Thank you for sharing Granna2! Sincerely, CC