Very nice post. Our local fruit stand sells baskets of "mixed apple seconds" each year. We buy these especially for pies. The apples have little blemishes but nothing that impacts their use in pies. Typically we get macs, galas, johnny-golds, and probably a few others I cannot id. Each pie gets a combination of the varieties. I always precook my apple pie filling - adding the sugar, spices, and thickener. I undercook it a bit and then pour it into the crust and bake. Because it is precooked, I can taste and adjust the sugar if the apples are too tart. I think a combo of apples adds extra interest to both the texture and the taste of the pies.

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