I live in NYS and for years have used Ida Red apples. I started using them because they are excellent keepers and I would take a couple bushels with us when we went to NC for the winter. They are a late apple and they are a little hard in texture but make a great pie and also excellent for applesauce. I make at least 30 pints every fall sometimes more. I did not read all of the comments, there were so many pages so not sure if anyone else mentioned Ida Reds. I also like Empire apples.

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