Sue grows eleven varieties of apples on her seaside farm in British Columbia and says that the best apples for this recipe are hard and crisp, so the slices stay discrete during cooking. For her this means Transparent apples in the summer, and Gravensteins or Kings in the autumn. The best grocery store apple to use is the Granny Smith. Softer apples will still taste good, but will melt down and not make as pretty a finished dish.


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