It's amazing that you would recommend anything but a McIntosh for ANYTHING, let alone delicious apple pie. It makes the best pies -- juicy and sweet. Nothing tastes better. No apple will ever taste better. It's shocking to see people writing about Granny Smith or those other bitter apples. I'm not into pretty and neat. Only taste matters to me. All of the New England states grow super wonderful McIntosh apples, especially Vermont. Make sure you don't eat them when they are hard and too green. Let them soften on a table for a few days. The shaded ones taste the best. My mother made unbelievable apple pies, leaving the juice in the pies. I used to love to take the McIntosh juice created and spoon it over the crust. She had to use store-bought, often waxed apples, but now I get to buy fresh apples from New England orchards from Trader Joe's, available from late September to January, and some years as late as May. Fortunately, I made the pies with her and can duplicate her recipe.

• Reply