For years I've made pies with golden delicious apples with a couple of granny smiths added for tang and had a pretty good result. The goldens hold together and aren't too wet. Recently however, they have become scarcer and more expensive as growers replace their trees with more lucrative hand apples. A friend has suggested trying Gravensteins.
What sort of apples do you like to use?
What sort of apples do you like to use?