rhode island greening apples
I always use Rhode Island Greenings for pie. This year I used the recipe in Rose Levy Beranbaum's "Pie And Pastry Bible", using the cream cheese crust, and following her directions for mixing the fruit and sugar and spices, letting it sit, then draining it and reducing the liquid. It came out great. You might want to use the upper limit on the sugar because greenings are fairly tart. but I never do because I like them that way.