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[quote=Anonymous][quote=Anonymous][quote=Anonymous]What apples do I use that are similar to the apples in canned filling?  I want them to be soft but not fall apart. I also want to sliced into wedges instead of thin slices. I’ve used Granny Smith and red delicious but they always seem rubbery. Should I used honey crisp, Fuji, gala?  [/quote]

Red Delicious are terrible apples. They were bred for appearance rather than taste.

For apple pie, I use mostly Honeycrisp, which do not fall apart, some Ginger Gold for flavor, and a few McIntosh.

Other good apples for pie include: Cortland, Pink Lady, and Melrose.

The McIntosh do fall apart to mush, so I do not use many. They have good flavor. I do not use any "fillers" in my pie, such as corn syrup or corn starch.

SaltWaterNewEngland.com has a simple pie recipe. It uses a fair bit of butter, so that recipe is high in saturated fat. [/quote]

I like Granny Smith myself but I prefer a tart pie.

But absolutely must use a crisp apple in apple pie.

Occasionally you'll get a mealy batch of a supposedly crisp apple and absolutely do not use those for a pie. Go buy something else.[/quote]

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