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What apple varieties are best for pies?

Apple apples best carte Pie Pies
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What apple varieties are best for pies?

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Pennsylvania apples offer a good variety of pie-baking apples. Cortland, Golden Delicious and Jonagold should be available now. Coming soon are additional varieties of York, Stayman/Winesap, Rome, Braeburn and Granny Smith. All these varieties are firm, crisp and juicy and will hold their shape in a pie. Mixing one or two sweet apples like Gala with the preferred pie apples makes a great combination. I want to make my own applesauce for a fresh taste and to avoid added sugar. Which ones are best for applesauce? The same apples that make good pies usually make good sauce, too, but it is personal preference that determines the best taste for you. Two pounds of apples will make about 3 cups of sauce. Cook the pared, cored, sliced apples with about ½ cup of water in a heavy saucepan. Cook the apples quickly until tender, about 10 to 15 minutes, stirring occasionally to prevent browning. Press through a sieve or food mill. If you like chunky sauce, squashing the apples with a potato masher

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