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Janet

In article >, says...
>
> 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.

Poor Broke. More experience of coke than cooking.
>
> 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.

I wouldn't. That's a rather sweet bland apple. To eat raw, I'd prefer
a Cox, or Braeburn.

I'm continually amazed at the sugar content of American foods and
recipes.

Janet UK