My favorite pie apple is the Macoun. It's tart and sweet at the same time, and crisp, but not as crisp as the Granny Smith. I usually combine Macouns with a few Cortlands in pies. The Macouns hold their shape nicely without becoming leathery like Granny Smiths sometimes do, and the Cortlands provide a little "mush" factor and add to the general overall flavor. Macouns are pretty popular here in the Hudson Valley, and with good reason. They are very flavorful, make great applesauce and pies, and are delicious just eaten out of hand.

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