A good pie requires good apples. An apple that is fully ripe with a rich aromatic flavor, solid texture and that is slightly tart is a good starting point. You may have to go to the orchard to find a good one as supermarket apples so often were picked too green and stored too long. A dense apple such as a prairie spy will shrink less than a softer apple and have a better texture when baked. Granny Smith is a good apple for pies but as they are seldom available fully ripe they lack flavor.
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