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[quote=Anonymous][quote=Anonymous]I use a mix of apples so there are ones that break down and others that hold up. Generally a mix like Granny Smiths, Macintosh and then something like a Fuji or gala.[/quote] Same here. My mix is 50/50 granny smith and fuji and I think it's perfect. Also my "secret recipe" involves putting a splash of bourbon and pinch of ginger powder along with the traditional pie filling ingredients. It really bams it up a notch.[/quote]
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