I love apple pies but I have been hesitant of late to make any as I am not sure which apple to choose. I do NOT like crunchy apples in my pies! I used to buy the big pies at Costco but they have started using crunchy apples so I don't bother. Which apple will keep its shape somewhat but still be cooked through and soft? I usually use MacIntosh for my fried apples and it does tend to mush up before it's finished. I wish I could get the kind my mother used to get in Ohio that were usually the first of the season and rather tart. They were green and she always referred to them as "new" apples. I have no idea what that means.

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