It has been fun reading the comments. Here in the Pacific NW our stores stock Red and Yellow Delicious, Granny Smith, Jonagold, Fuji, and Gala. Usually Braeburn, too, and Honeycrisp. Often we have others, too. (I never buy Granny Smith or Red Delicious because there are so many other superior apples available! ) I used to search for the perfect pie apple. Gravenstein, Thompkins' King, Queen Cox and Jonagold all make a superior single variety pie. Also, a blend of apples with different characteristics makes a superior pie; a good basic like Jonagold, something sweeter like Fuji, and something more complex (hard to find those in grocery stores.) Head to a farmer's market or orchard, so wonderful! Honeycrisp is newer and I haven't tried those in pie yet. Some of the good apple here have parentage of ones found on the East coast. Good, ripe apples need very little added sugar to make a fantastic pie. We like apple pie and enjoy pies that have cooked down just as much as those that hold their shape; it's all good.

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