Jonathans. At least, the Jonathans in the Midwest. The texture becomes something like one of those modern cuisine emulsion/gelees, where it’s a toothsome shell

Jonathans. At least, the Jonathans in the Midwest. The texture becomes something like one of those modern cuisine emulsion/gelees, where it’s a toothsome shell that then bursts open with juice. They’re a very juicy apple generally, with good tartness. And, NOT Jonagold. Jonagolds are insipid and lead to a mushy pie. It’s hard to find Jonathans these days. On the east coast Northern Spy can be a suitable replacement. Staymans are recommended as a good pie apple, but they’re not even close in my experience.