I've always used Granny Smith for the reasons you've stated, but I must add that each year's crop is different from the last. Some years the apples are dryer than others, which affects the filling. Sometimes the apples cook down soft and juicy and other times they stay firm, without any juices flowing out of the pan when you slice. If it seems too dry, I just add extra whipped cream or ice cream or caramel topping. There's never really anything wrong with either way it turns out. Homemade is always better than store bought! (Someone mentioned the boiled cider: I forgot about that! I tried it several years ago along with the KAF apple pie spices and it was delicious! I think I will order more this year!)

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