Yum! I'm from Connecticut and vote for Macs. I use them in both pies and applesauce. Baked in a flaky crust, their sweetness, soft texture, and rich apple flavor, makes the most delicious pie. And if they are especially juicy, so much the better. A pie baked with Macs, never lasts long enough to make the bottom crust soggy! Cortlands are close runner up, but in the fall, I reach for the Macs.

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