A combination of sweet and tart apples works best in pie. These six varieties, all of which retain their shape when cooked, were our favorites in kitchen tests.
|Golden Delicious||Sweet||Sweet with buttery undertones.|
|Braeburn||Sweet||Takes on a pear-like flavor when baked.|
|Jonagold||Sweet||Similar to Golden Delicious, but more intense.|
|Granny Smith||Tart||Vibrantly tart. Held shape best.|
|Empire||Tart||Strong, complex, cider-like flavor.|
|Cortland||Tart||similar to the Empire, but more tart than complex.|