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From: Sarah Phillips
Remote Name: 64.81.210.89
Date: 08/27/02
Time: 06:57 PM
For pies, apple crisp, etc. I recommend using Granny Smith, Newton Pippin, Mutsu, Northern Spies and Gravenstein. They are all good choices because the tart apples that hold their shape well. More acidic apples like the Macintosh, Rome Beauty, Macoun, and Jonathan, break down a little faster when baked have a tendency to cook up mealy or into a mushy applesauce. From: http://www.baking911.com/pantry_fruit_purees_apples.htm