Ida Reds are the best for pies, in my opinion. They have an assertive, tangy, rich flavor and they don't turn to mush. I leave a little of their bright red skin on to add a pink color to the filling. They are a hybrid of Jonathan and Baldwin with a crisp bite and rich flavor. Don't need to add cinnamon or nutmeg, they already taste a bit spicy. And a crust made from pure lard is essential. Nothing beats that porky flavor with apple!

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