My Mother always used Jonothan Apples for pies.. I too, love the taste and texture of the Jonothan, in a pie. I've tried Granny Smith, but I don't like the taste or texture, so if I do use them, they are mixed with some Jonothans, but normally, I don't even buy them!. My Grandma always said to keep a pie from boiling over, to sprinkle the bottom of the crust with flour before you add the filling, and it does work! I always cut butter on top of the fruit too. I learned how to cook and bake, on the apron tails of my Mother and Aunt! I make a really good crust, and I don't really measure the flour & butter, or Crisco. For the last 15 years, I have been mixing Whole Wheat flour, in with Un-bleached flour, and that makes for a really good crust!

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