What sort of apples do you bake traditionally in a apple’s pie and apple strudel ? Thank you.

I mix apples. Cortland & Mackintosh don't oxidize so they are used in a lot of salads. Gala or Fuji hold up well without being mushy. I also like the taste of Winesaps or Braeburns. I avoid the red or golden delicious like the plague.

I like to do a mix of apples. While Granny Smith apples are great for baking, I find them a little too tart, so I'll mix a sweeter apple like Golden Delicious or Fuji.

Hi Irina! Here's a great article on apple varieties that are great for pie/baking: https://food52.com/blog/11403-the-6-best-apples-for-pie