the type of apples is a big factor, i think. i used Braeburn for this pie, and it turned out well. (just didn't have enough apples -- it looked a little flat to me)
i seem to recall dad saying that Cortlands were the best pie apples. a coworker said she uses a blend of granny smith and macintosh. the macintosh turn to mush, but the granny smiths stay firm, so you get a nice mix of textures. i think there's a trick to geting the right balance of sweet and tart, too. i got lucky with this one, as it was perfect.
when you come to visit (some day!) i'll make sure i make you one.
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i seem to recall dad saying that Cortlands were the best pie apples. a coworker said she uses a blend of granny smith and macintosh. the macintosh turn to mush, but the granny smiths stay firm, so you get a nice mix of textures. i think there's a trick to geting the right balance of sweet and tart, too. i got lucky with this one, as it was perfect.
when you come to visit (some day!) i'll make sure i make you one.