Jenise wrote:I was kind of thinking a combo of golden delicious and granny smith, but honestly I've never cooked ANY of these apple types so I haven't a flipping clue.
celia wrote:My hero Jacques Pepin recommends the GD too in one of his apple tart recipes. Personally I like the grannys...
Randy Buckner wrote:Another, sweeter one I go for is the Braeburn.
This is a very good all around apple that doesn't seem to get much credit.
Howie Hart wrote:I prefer Cortlands to Macs. They are very similar in nature - crisp, tart, but for some reason they do not turn brown when cut - making them good to use in salads also.
celia wrote:Jenise, this might be too late, but I was watching a Julia Childs DVD recently, and I *think* she said she liked the golden delicious for tarts. My hero Jacques Pepin recommends the GD too in one of his apple tart recipes. Personally I like the grannys...
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