2007-02-10 10:49:32 · 11 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Always Granny Smith, other apples have too much juice and wind up being like apple sauce pie. Most chefs use granny smith.
2007-02-11 00:18:22 · answer #1 · answered by LucySD 7 · 0⤊ 0⤋
Granny Smith Apples...the green ones
2007-02-10 10:53:58 · answer #2 · answered by auntemmy6 1 · 0⤊ 0⤋
Granny Smith or Pippen
2007-02-10 10:53:08 · answer #3 · answered by October 7 · 0⤊ 0⤋
Granny Smiths are the best to cook pies and cobbler.They stay firm but absorb the flavors well.
2007-02-13 07:38:44 · answer #4 · answered by tinker 4 · 0⤊ 0⤋
Granny Smith's
If they are not called that where you live, look for a tart green apple
2007-02-10 11:01:17 · answer #5 · answered by Murray H 6 · 0⤊ 0⤋
Without a doubt, Granny Smith!!!!!
2007-02-10 23:36:35 · answer #6 · answered by pleasantvalleycabins 2 · 0⤊ 0⤋
I agree with Granny Smith and McIntosh. Also, Winesap.
2007-02-11 04:49:22 · answer #7 · answered by lynn g 2 · 0⤊ 0⤋
Granny Smith all the way.
2007-02-10 11:07:32 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Macintosh.
second choice: granny smith
2007-02-10 13:31:59 · answer #9 · answered by Chef Bob 5 · 0⤊ 0⤋
Granny Smith. they are tart but after you bake them they soak up the sugar in the recipe and remain a little firm, they don't turn to mush!!! my second choice would be a winesap..ditto results!
2007-02-10 10:56:47 · answer #10 · answered by cowboybabeeup 4 · 2⤊ 0⤋