I think for most baking (pies, baked apples, apple dumplings) Cortland can’t be beat— but living in NY Apple country, literally 20 miles away from Cortland NY, I may be prejudiced! For a large and deep Thanksgiving pie, however, I mix them with thin sliced Carville, as pictured in the article. We have a local orchard that grows heritage breeds, and Carville has a tart taste and firm texture that really complements the rich apple taste of the Cortland. Carville is also a very pretty apple, which helps make up for how annoying it is to peel!

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