Apples

Depending on what year this is from, I know during my grandmothers time Apple choices were limited...Delicious, McIntosh, Jonathan, Green apples (that's what they called them but probably Granny Smith). Granny Smiths are great for baking...that would be my choice.

Cortland apples don't 'oxidize' even when baked, so that is why many restaurants use them in salads...I like Braeburns or Winesaps. Gala or Fugi are good too. Stay away from the apples that mush up when baked (Golden or red delicious etc)

I usually use what I have in the house, honestly. We like tart apples but I've used a mix of both and it's come out great. If you know your apples are sweet maybe reduce the sugar a little bit. Good luck!

Up to you, but it's going to be very sweet.

Hi Carolyn! I haven't made this particular recipe myself, but my go-to baking apples are: Granny Smith, Honeycrisp, Pink Lady, and Jonagold. Hope this helps!