I agree about the Macoun apple. It is grown in Ohio too. A very good all-purpose apple. Next for me is the Northern Spy. A contraction of the Northern Some-Pie apple, grown from New England, Ontario to Michigan and very hard to come by. Honeycrisp is a raw eating apple and doesn't produce the juice needed for an excellent apple pie. I also think it helps to use more than one type of apple. One to cook up for juice and thickening and an apple that will hold its shape.

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