Best apples for pie - I agree, Judy, IF you can find them! Otherwise - -

I love the flavor of Macs, but they tend to turn to a softer, mush in a pie, while other apples like Granny Smiths stay too firm for what we like. So I use a combo of both of those which works well. About 3 large Macs, and two large Granny Smiths per pie.

I used to use Spies when we lived in Western Mass, but even there it was hard finding them - we had a travel a ways to a local farmers regional market to find them.

I also do not use flour for thickening agent - I use Minute Tapioca and that works out very well following the directions on the back of the little box. It makes a clearer juice than flour. I only use flour when I'm making a rhubarb pie for some reason (Mom did it that way!!)

June