Pink Lady is one of my favorite pie/crisp apples. They still have good texture after cooking, never mushy or grainy, and their flavor is complex, with both sweet and tart notes. I usually use 5-6 of them, with a couple of Granny Smiths to add extra tartness, when making a 9x13 crisp. Rather than use any sugar in the filling, I mix 1 1/3 cups of homemade apple butter with the apple slices (the apple butter is made with the same varieties of apples, so it doubles down on the flavor). It also has plenty of spice to flavor the filling, and a crisp topping made with butter, oats, pecans, cinnamon, nutmeg, salt and 3-4 tablespoons each of white and brown sugars is plenty sweet enough to balance the apples. Anyway, that’s my opinion on your question. Stay safe and happy cooking!

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