Macs, Cortlands and Macouns are my go to. But lately I’ve been mixing it up with some Honeycrisps (GASP!). You are so sweet, you can cut back some of the sugar in your filling recipe. And they are so huge, you don’t have to peel so many. They soften up nicely without turning into applesauce (crunchy apple pie is an abomination - don’t like too much “bite”). But I feel a little heretical - as a New Englander I worry that if I don’t use Macs or Cortlands, the baking police will come and make me move.

• Reply