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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!
Each apple variety has its own unique flavor, and best uses:
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.