Love this article and the comments too - I'd read about apple pie all day. I use Granny Smith or Fuji apples, and like a pie with the apples retaining a bit of body and shape, hate when apples mush up. I slice the apples and toss them with sugar and set them aside for an hour or two for the juice to come out. Then I strain off the juice and cook it with thickener before adding it back to the apples and proceeding with the pie. I use the double crust recipe from the old red plaid cookbook, so must try some of these other recipes. My household loves my al dente apple pie; others might not.

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