I find my best pies are using a combination of various apples. I like Mac's to add a bit of soft filling and tartness, but use others that hold up a little more. Zestar is my absolute favorite. It's tart yet crisp. Because it's not as sweet as some, it'll soften a bit in a pie, but still holds it's apple slice shape. Now that I'm in the south, I can't get the Zestar, nor several other varieties available up north, so I use what I can, and adjust with sugar. My family doesn't turn it down😊 But I do miss my options from up north!

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