Growing up, my family had a Golden Delicious tree in our yard, so that's what we used for applesauce and all things apple. I developed a love of baking as a child and learned by experience that ripe Goldens were pretty much worthless in a pie, but if you used them green (unripe) they are perfection to me. Rather than cooking the flavor out of them, baking brings out the sweet/tart taste not yet developed in the raw apple, and the firm texture & shape hold up even while softening pleasantly. I started out using them out of necessity, but realized I might be onto something when at the age of 10 I won first place at the county fair with my apple pie, beating out dozens of highly disgruntled semi-pro farm wives! In the 65 years since then I've experimented with other apple types and combinations but have found all to be disappointing, and I just keep going back to my green Goldens. Also a big point in their favor is that they are available virtually all the time, everywhere.

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