I'm from scenic northwest NJ and have 3 great local orchards in town. I grab 4 to 6 different kinds of apple for pie . I include a Macintosh or two for flavor. I love to include a Greening and a Rome, and whichever Gravenstein, Stayman Winesap, Pinova, and Macoun I haven't eaten yet. Our family tradition is to have apple pie with cheddar and milk for breakfast on Thanksgiving morning... with a light lunch before the turkey dinner , if you're still hungry after the pie. I usually am not. There is, of course, more apple pie for dessert after dinner! Fortunately my son is a great help with making pies, as well as consuming them.

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