I have a few advantages in responding to this question. I am old and I come from generations of bakers, apple growers, and the freedom from the mindset of a 'best' apple for pie. My only prejudice is that the freshest apples make the best pie. Different tastes , textures, and characteristics in so many varieties of apples appeal to so many different tastes, and the visions for the final product. The best apples are ones you have available to you (your garden?); be creative with mixing a few varieties in your pies, make one a little more tart, in half and sweeter in the the other half, enjoy the textures of ones that keep their shape after baking, and the others that may not but are flavorful beyond compare. Don't be so fixed that you miss the beauty of the creation of a pie out of your bounty and imagination. (Tips: keep track of what characteristics you AND your family and friends like, add ever so little of the best vanilla and butter you can afford, same with cinnamon only suit you.) Practice, practice, practice- Apple pies are an ART and good art is creative and and variable. Who knows... maybe the best apple pie ever is the one you teach to your child or grandchild that starts a lifetime of baking.

• Reply