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This is an amazing apple pie recipe! It’s quick, easy and a sure crowd pleaser. I highly recommend using Pink Lady apples if you have the chance. The crisp sweetness of them really shines through. Enjoy!
A relative of the McIntosh, the Cortland apple has a tart-spicy taste. It is excellent for eating raw and cutting up in salads.
The Crispin apple, also known as the Mutsu, is a relative of the Golden Delicious apple. The Crispin apple has a spicy flavor and firm texture.
This sweet yellow apple has no relation to the Red Delicious apple. This beauty has a sweet taste and a firm texture. It is recommended for eating raw or for cutting up in salads.
The Red Delicious apple is the most widely grown apple in the world. This sweet-rich apple is best eaten raw or cut-up in salads.
The Fuji apple, a relative of the Red Delicious apple, was developed in Japan during the mid-1930s. This popular, very round apple has a sweet flavor and a hard texture.
The Gala apple is a hybrid of the Golden Delicious apple and the Kidd’s Orange Red, developed in New Zealand during the 1920s. This small, two-toned apple has a sweet flavor and a firm texture.
This green apple was discovered by Maria Smith (a granny) in Australia in the mid-19th century. It has a tart flavor and hard texture.
The Jonagold apple is a cross between the mellow Golden Delicious apple and the tart Jonathon apple. It is excellent eaten raw.
First discovered by John McIntosh in 1811, this is a very juicy, sweet apple with a tart tang. My personal favorite!
The Rome variety is a very smooth red apple with mildly tart, greenish-white flesh.