Our all around favorite is Zestar, an apple developed by the U of Minnesota. Eaten raw, it is sweet, crunchy and well, zesty! A close cousin is Sweet Tango. And I think the Zestars make great pies, too. Rein de Rennette apples are known for tart tartin, which we made last year for fun. Actually, you can’t go wrong with fresh fall apples, can you? I do like the suggestion of using more than one variety!

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