For the best pie I use Gravensteins, RI Greenings, and Macs. I know Macs cook up to sauce but to me, that’s what smells and tastes like apple pie.
The RI Greening is a native and was very popular for many years. In the 90’s I was even able to buy them in the super market and local farm stand in the Fall. However, their availability has dwindled as new varieties have been created. Now, to the best of my knowledge, they are only available at one farm in RI. They are a late season apple but keep well in the crisper drawer for a good amount of time.

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