I live near the sites where many of the popular apple varieties have been developed, such as Wealthy and Honeycrisp. When I went to pick varieties to make pie, Sweetango held its shape and flavor the best in a comparison with six kinds of pie apples baked on a baking sheet. The other ones tended to be bland and/or mushy. I was surprised that so many well-regarded varieties lost their flavor. I would consider using something else only if it has first been compared head to head with Sweetango.

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