My mother's apple pie recipe calls for either Rome Beauty (often called just Rome apples) or Macintosh. I always use the Rome Beauty apples, but they are increasingly difficult to find. Last year my local grocery had just enough for me to buy for two pies. I tried Macintosh once--my family said it was applesauce pie! To me, Granny Smith are too tart--I like my apple pie sweet. Which apple would most approximate the taste and texture of a Rome apple if I can't get them?

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