I too have been trying different apples in my pies, and have found that the best combination for me is a mix of Cortland and Macoun. The Macouns are a bit more crunchy than the Cortlands, but if I slice the apples really, really thin - maybe 1/8 in., all of the apples are completely baked at the same time. I've also been successful doing this with a few Granny Smiths in the mix, if they are sliced almost paper thin. Of course, if you are a fan of chunky filling, this won't work!

• Reply