I have always mixed apples in my pies there is always a few Granny Smith and some Galas’s. I also have always used just lard or crisco sometimes there is a gap sometimes not. I was worried the crust would be greasy if I used all butt. Sometimes I did use some butter those didn’t turn it so good. I will try this all butter recipe but the problem I have is there is so much juice in the bottom. Once I coat the apples with seasoning and mix in corn starch they sit and I remove them from the bowl leaving the juice behind in the bowl. Are there certain apples not good for a pie because they are too soft or juicy? My apple selection in my area are limited.

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