With all of the apple varieties available at the farmers’ market, it can be hard to know which ones to choose for eating-out-of-hand, and which ones to pick for baking. Generally speaking, you want firm, crisp, tart apples for baking. The sweeter varieties may not hold up as well in your pie, and might make your filling too sweet. You can always ask your local grower for suggestions, and I have a few favorites: Braeburn, Winesap, Jonathan and Granny Smith.
Here’s my recipe for a classic apple pie Complete instructions for a tender, flaky crust can be found here. If you want to get fancy, you can try a lattice top.
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Keep your dough cold throughout the process, and avoid overworking for a tender, flaky pie crust--every time!