Choosing the right apples for your pie can significantly affect the flavor and texture. Some apples can turn mushy when baked, while others maintain their shape. The apples' sweetness, tartness and juiciness also play a critical role.u003cbr/u003e u003cbr/u003eHere are some of the best apples for baking a pie:u003cbr/u003eu003cbr/u003eu003cstrongu003eGranny Smith Apples:u003c/strongu003e These are the classic choice for apple pies because of their tart flavor and firmness. They hold up well under heat and contrast the sweet filling nicely. I use Granny Smith apples for this recipe.u003cbr/u003eu003cbr/u003eu003cstrongu003eHoneycrisp Apples:u003c/strongu003e Honeycrisps have a nice balance of sweet and tart flavors. They also have a firm texture that holds up well when baked.u003cbr/u003eu003cbr/u003eu003cstrongu003eBraeburn Apples:u003c/strongu003e These apples have a strong, tart flavor with a hint of sweetness and a crisp texture that withstands baking.u003cbr/u003eu003cbr/u003eu003cstrongu003eGolden Delicious Apples:u003c/strongu003e As the name suggests, these apples have a sweet flavor that becomes richer when baked. They're not as firm as Granny Smith but can hold their shape fairly well.u003cbr/u003eu003cbr/u003eu003cstrongu003eJonagold Apples: u003c/strongu003eA hybrid of Jonathan and Golden Delicious apples, Jonagold has a balanced sweet-tart flavor and holds up well under heat.u003cbr/u003eu003cbr/u003eu003cstrongu003eCortland Apples:u003c/strongu003e Cortland apples have a sweet-tart flavor and maintain their shape when baked, making them a great choice for pies.