What kind of apples are best for this pie?
For the best texture and flavor, a mix of firm, tart apples and sweeter, crisp apples is ideal. Granny Smith apples provide a good tart base and hold their shape well, while apples like Honeycrisp, Fuji, or Braeburn add sweetness and a complementary texture. Avoid overly soft or mealy apple varieties.
Can I freeze this pie?
Freezing this pie is not recommended, primarily due to the meringue. Meringue tends to break down and become watery when frozen and thawed, losing its delicate texture. The creamy cheese filling and apple layer also may not hold their texture as well after freezing. It’s best enjoyed fresh within a few days of baking.
