Growing up in western New York State in the 1960s and 70s, there was only one pie apple, and it was every grandmother’s favorite, a large and deliciously tart Twenty Ounce apple. Unfortunately, I never was able to find that variety in Colorado, Iowa, New Jersey, or Ohio, so I needed to find a substitute. We have lived in Ohio for 38 years, and I think I’ve finally settled on a worthy replacement — Pink Lady apples. They hold their shape, have the tartness and apply deliciousness I love, and they make a truly superb apple pie or apple crisp.

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