I love Macs for pies. I find to keep some integrity in the pie, slice Macs much thicker. Almost 1/2". If you mix apples, then I find you have to change the thickness depending on the apple. Granny Smiths, for example, I find are too "crunchy" for me if you slice like others. On the other hand if you slice the granny very thin, they make a marvelous pie. While I liked this article, I think slicing them all the same and then trying them may not be the way to bring out the best in each of the apples. I make many apple pies a year, and with many different apples. BUT I slice them differently depending on the apple. My grandma swore by northern spies and I can see why. A flavor of a Mac (to me) but with a bit more integrity. Since I am from vermont, I use vermont Macs and with the slicing caveat above, invariably have a great pie. Net: develop your slicing profile on how you want your pie to end up - crunchy (more distinct apples) slice slightly thicker and use grannys or like. Love that soft appley texture with just enough texture to know it isn't applesauce (my favorite) then Macs up front and then spies. Again, my opinion.

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