Introduction:Nothing ushers in fall like the aroma of freshly baked pies. Although nearly any apple can be used for pie making some are better than others.
The absolutely best apple pie I've ever eaten came from our old Duchess Apple Tree. Us country bumpkins referred to them as dutch apples, so you might find them under that name. They are firm, tart and juicy.
Cortland apples are my second choice for pie making. These apples have firm white flesh, are crisp and tart, and cook up well in pies.
McIntosh is a versatile apple that is a bit softer than either Duchess or Cortland, but has a nice flavor and cooks up well. For a quick pie, McIntosh serves well.
Yellow transparent is another country favorite for both pie making and applesauce. These beauties ripen before other varieties, often in mid July or early August. They are light, sweet and juicy, but do not keep well.
This medium sized apple is both juicy and crisp, but is less acidic than other varieties. You will find Jonathan in late fall as this apple matures later than others. Jonathan cooks up well and makes a flavorful pie.
I highly recommend Duchess or Yellow Transparent for the best country apple pie, but others cook up well too.
select one here...