re: #449 Feline Emperor of the Conservative Waste

For apple pie I like a little bit of spicing (cinnamon, all-spice, etc.) to put a bit of edge on it. Some fresh lemon juice and zest as well. Key pretty much for a good pie is choosing the right apple(s) and having a good crust.

I also have a sour cream apple pie recipe that is a nice change of pace. Open top glazed with a cinnamon/butter/sugar mix. I found that it works real well as a dessert following a spicy main course like blackened fish, etc.

What’s the best kind of apple to use for a pie filling? I made a strudel on Sunday that used a combination of Gala and Granny Smith.