Growing up, my grandmother never failed at making great apple pie. The crust was always good and the apples always tender (didn't say mushy). A good home baked apple pie is the closest thing to perfection I know of.
People know I love pie and I've had many well-meaning people make apple pies for me. I am always gracious and thankful, but the vast majority have undercooked "still crunchy" apples in them. Ugh!
What happened? Did apples change? Did recipes change? Did pie pans change? I've tried to form a good hypothesis, but can't come up with one. Maybe it's the altitude where I now live.
I'm guessing some people may actually prefer to have the apples still somewhat crunchy, but I cannot acquire that taste. Can anyone shed some light on this?