Granny Smith apples are the middling best the American markets supply for baking or for pie making. They are good, but not great. My English taste buds long for the superior Bramley Apple. Bramleys are suitably tart. When baked, the flesh becomes delightfully fluffy. Trouble is that they are not available in the U.S.A. I thought that I had tracked some down via Google images - they were pricey. Then I saw that I was about to order a painting of Bramleys! But all was not lost. I found that I could order Waitrose Bramley Apple Sauce, (regretfully having to use big bad Amazon!) Goodness gracious it is good. A superb tartness. Not processed to an almost fluid state, but with intact bits of apple. Certainly not over-sugared. Good enough to use instead of a peeled and chopped apple in my latest batch of Butternut Squash, Apple and Pear Soup. It worked out wonderfully https://www.5dollardinners.com/butternut-squash-apple-...