Nothing is worse than a horrible apple pie. You bite into the pie expecting a nice, juicy, tender, succulent apple chunk, only to find a dry, bitter one in it’s place.
The Washington Post attempts to fight this travesty with an article about the best apples for each dessert.
Interesting topic, really.
My family, privy to making homemade applesauce during the holidays, often has heated debates about the difference of flavor based on apple types.
I uphold the notion that McIntosh creates the most delectable.
I would like to properly thank this article for proving me right.