I agree, Jonathons used to be fabulous for pies. Last several years I've only been able to find "Jonagold" apples, a cross w/Golden Delicious. Meh. Romes tend to go mushy on me. I use the crispest, tartest, apples I can find, usually Grannys or Pink Lady, and I freeze pre-made fillings from the William's Pride dwarf I've got in the yard. I love cardamon with apples, plus cinnamon, and usually a bit of lemon rind. Spouse doesn't care for nutmeg! so I use it sparingly if at all. Against the common thread here, I have a friend who recommended using MORE water in the crust. She made terrific empanadas (hand pies) where a more durable crust is desirable, but I find a moister dough works for me on pies too. We also live in the high desert of New Mexico, so maybe we just need more water to get to "normal".

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