Gravensteins for sure. They used to be the dominant variety in the North Bay (San Francisco) area, but now the orchards have mostly converted to vineyards. They hold their shape but are soft not crunchy. Flavor stands up to the baking. They're sweet but not too, with a bit of almost winey tang. They have a short season though and don't store well. Commercially, they were mostly used for sauce. Many people still grow their own.

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