I am aligned with Cindy and Sharon - big fan of Macs and Cortlands. If i could find a way to take Mott's apple sauce and make it into a pie - I would. My mother used only sugar (looks and taste like Motts) in her apple pies. My sister (Maine), uses every spice in the pantry - comes our dark brown. Would like to understand the larger populations preference? Also, the Macs and Cortlands loose their shape, lose their initial height and leave the crust stuck up in mid-air. Any suggestions? I plan on giving the crust an nudge during well into the bake cycle to reduce or remove this space. I may also try and make a few cuts in the crust to reduce the structural integrity. Have a great Thanksgiving!

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