Brice wrote:
>
> Janet > wrote:
> > Has to be Bramleys for us; it's a large green "cooker"; so tart and
> >acid you wouldn't want to eat it raw. Perfect for pies, baked apples and
> >apple sauce.
>
> Because you add so much sugar that you can't taste the inedible
> tartness anymore.

I sure agree with you there.
Even though many say that Red Delicious apples aren't good for
pies, I disagree. They are my apples of choice for plain eating
and for pies.

I've only made one failure apple pie in my life. That's when I
chose to use the sour Granny Smith apples. Horrible. If I had
known, I could have added lots of extra sugar to combat that but
I just went back to the Red Delicious ones.

Note: Gala apples aren't bad either. I would make a pie from
them.

Another note: I do like a slightly sour apple. Red Delicious or
Gala not quite ripened are good but I do not like the green ones
that stay sour even when they are ripe.