I grew up with pies and applesauce made from Jonathan apples, as we had a tree in the back yard. My grandmother never mixed apples so her apple pies were always soft. When I started baking them, I began trying to mix apples and ended up settling on a combination of Jonagold (for a nod to my grandmother's favorite) and Granny Smith. This makes a slightly tart pie that welcomes ice cream. This fall I plan to try a combination of Jonagold and Jazz. It should make for an interesting combination. But I still make my applesauce from Jonathan apples. The tartness offset with a bit of sugar just can't be beat!

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