As with many previous comments, my mother also found Cortland to be her favorite...mixed with McIntosh usually. Because she often made baked apples, we were used to the soft texture when they bake down. The problem arises when they are greener in the beginning of the season-lots and lots of juice! And then in later months, they collapse down so far there is the hollow cave under the crust. So I tend to use both and add whatever others I find to add a little density-Rome, Jonathan and Empire work out well.

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