I'm known for my pies, and feel strongly about using mixed apples for sauce, but a single variety per pie. We live in apple country here in west Michigan, and I prefer Cortland, Braeburn and Golden Delicious for pies; each makes a distinctively flavored pie and I love them all. (I do miss the Haralsons I used when a newlywed in Minnesota.) My crust is always flaky as long as it has rested in the fridge a while before rolling, but the butter crusts I've tried just overpowered the pie. I guess I'm going to have to try a shortening/butter mixture!

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