The author gives his personal choice of apples good for making pies. These include the Ginger Gold, Golden Delicious, Red Regent, Northwest Greening and McIntosh. He explains that the choice of which apple goes into the pie really makes a difference in flavor and juicyness. He comments on those ready to eat pies in stores and says that homemade pie crust is becoming a lost art and homemade pies taste better than in stores. He also gives suggestions on which apple to pick in making applesauce.