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Path: utzoo!watmath!clyde!cbosgd!ihnp4!ihuxi!megann
From: megann@ihuxi.UUCP (McRoberts)
Newsgroups: net.cooks
Subject: Re: Recipes
Message-ID: <1270@ihuxi.UUCP>
Date: Fri, 4-Oct-85 08:47:11 EDT
Article-I.D.: ihuxi.1270
Posted: Fri Oct  4 08:47:11 1985
Date-Received: Sat, 5-Oct-85 06:39:46 EDT
References: <932@panda.UUCP> <8600057@uiucdcs>
Organization: AT&T Bell Laboratories
Lines: 12

> 
> In response to the last question, I would ONLY use a Granny Smith or
> a Pippin in an apple pie.  They're both green and somewhat tart, firm,
> and crisp (also both quite good for eating).

my grandmother swore that a good apple pie must have at least two, preferably
three, kinds of apples in it.  i agree about the granny smith or pippin for
their firmness and tartness, would add golden delicious for the sweetness,
and maybe one "sauce" apple which totally disintegrates and holds the whole
mess together better than just the thickener.

	meg


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