a video on The New York Times detailing her favorite apples for pie. First she describes apples you can find in the supermarket: Granny Smiths are crisp and tart, Golden Delicious are crisp and very sweet and Macintosh are soft and mushy but "in a good way." Then she moves on to farmers market varieties like Jonagolds. In conclusion, Clark says to just mix them up. Buy as many different kinds and varieties as you can, slice them all up, and you'll have the best of all worlds.
What's your apple philosophy when it comes to pie?Related: U-Pick Apples: Choosing the Best Apples for Baking (Image: Megan Gordon)