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Old 01-12-2009, 05:22 PM   #21
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Originally Posted by AllenOK View Post
I have played around with mixing varieties of apples in a baked dessert. I did a mix of Granny Smiths and Galas in an apple crisp. Yes, I do need to sample more apples as far as their cooking qualities go. I refuse to touch a Red Delicious. Way to mealy for my taste.
This is a good start:
Ohio Apples-Which Variety of Apple is Best for What You Want to Serve?

Although there are those who swear by staymen winesap for pies.
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Old 01-12-2009, 05:24 PM   #22
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And here: (same title different page)
Ohio Apples-Which Variety of Apple is Best for What You Want to Serve?
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Old 01-14-2009, 11:37 AM   #23
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Quote:
Originally Posted by AllenOK View Post
I have played around with mixing varieties of apples in a baked dessert. I did a mix of Granny Smiths and Galas in an apple crisp. Yes, I do need to sample more apples as far as their cooking qualities go. I refuse to touch a Red Delicious. Way to mealy for my taste.
I'm with you. Red "Delicious" remind me of school lunches...
I'm open to using other kinds of apples, when I can find them. Especially if I'm going to be baking with them. Unfortunately, it takes a lot of effort around here to find heirloom varieties!
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Old 01-14-2009, 12:09 PM   #24
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Apples found in New England area (lots of great apples in Massachusetts)
See http://www.newenglandapples.org/index.php?id=37
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Old 01-14-2009, 02:20 PM   #25
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I love winesap for pies, and for eating fresh.
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Old 02-05-2009, 10:29 PM   #26
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Hey Larry Supermarket Fan

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Originally Posted by PieSusan View Post
I don't often take foodie pictures as I am not good at the techie part but I am learning. This is my version of Maida Heatter's Apple Pie U.S.A. I use different apples and more of them. It is my favorite apple pie and is fantastic with cinnamon or vanilla ice cream.

By the way, the wooden butcher's block and cutting board are antique and came from my maternal grandfather's restaurant, "The Woodland Steakhouse".
Wow susan pic looks great to me. Thanks for sharing your talent here
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