Been in the baking business many years. ALWAYS use three different types of apples in an apple pie. You will be amazed at the difference that makes in the flavor profile. Also, it is WELL worth the effort to find Newton Pippins, or even the Orange Cox Pippins to include in the mix. A pie that is at least half Pippins will amaze. They are available in almost all growing areas if you look, but were taken over by Granny's many years ago, only as Granny's have a better 'appearance', but the flavor/structure of the Pippins far outshines. Find a local grower who still has some.

Fuji's, Pink Lady, and Idared are also great additions into the mix.

BUT, use three, never just one.

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