questionswhat kind of apples do you use for an apple pie?

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Have any of you tried Honeycrisps in pie? Last few years they were super sweet and crisp. This year, the crops have been so poor.

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The @lavikinga combination sounds good; I try to get a mix of at least five, with two traditional baking apple varieties, Rome and another as a base.

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@jsimsace: Sure, but you'll have to deal with eating something that TSA might have stuck their nasty little fingers into to check for exploding apples.

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@maggie3052: I have to agree. I'm more of a Mrs. Smith > Granny Smith kind of guy. @lavikinga: I'm on your way to Kansas...can you bring one to go and drop it off? (•‿•)

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I like to use macintosh. They cook down a little soft almost chunky applesauce sometimes. They are my favorite for eating and I test all the apples as I slice them. I go heavy on the cinnamon and a sprinkle of fructose sugar.

I do my own crust with flour, crisco, salt and water. It is close to the all-butter one posted above to make but I do not use a machine and I use mine as soon as it is mixed. Unless I over knead it, I get nice flaky crust.

Now I want to go make one. Pie is one of my favorites both making and eating. I am not cooking for tommorow. I am visiting and will make a turkey in a week or so. I did do an apple pie last weekend but it did not last long.

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When I don't feel like a total slacker, I use this painfully simple and heavenly delicious all-butter crust recipe from SimplyRecipes.com. It goes together like magic and only needs a few hours to chill in your refrigerator.
http://www.simplyrecipes.com/recipes/perfect_pie_crust/

It can be used for sweet pies or for your savory recipes. I stumbled across it last year and it's now my go-to crust recipe.

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I used cortlad and Macs this year - it worked out well.

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I'm going to make my pies with mostly granny smiths and a few jonagolds. I like a good tart pie. Thankfully, I had my mom give me pie lessons before I moved to Seattle.

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My son's cooking specialty is deep dish apple pie. He makes it from scratch, crust and all, and it is excellent (he makes way better pie crust than I ever made). He is making two pies for Thanksgiving as I type. We use Braeburn apples picked fresh from the tree in our yard. Crisp, juicy and tart-sweet - just right for pie.

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@lavikinga: I think I can smell the pies baking :)

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@barnabee: For the price of a plane ticket, I'll come bake a pair of pies in your own little oven. Seriously, there is something about the combination of those spices, lemon zest, and butter that pulls the apples, sugar (and a tablespoon of flour) all together. If the apples aren't very tart, I'll squeeze some lemon juice in there too.

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@lavikinga: that sounds good. I use sugar and cinnamon on the apples; flour, butter and sugar on the topping.

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I use a combination of McIntosh, Rome, Granny Smith, and Golden Delicious with an added touch of grated lemon zest, a hint of vanilla, grated nutmeg, ginger, and cinnamon, sugar, and with a healthy few tablespoons of melted salted butter poured over the filling right before the top goes on.