The last apple pie I made the crust came out fine (even the bottom for a change) but the apples were mushy, like applesauce. I used Macintosh (which I always have) but this time I did a mixture of Macs and Granny Smiths thinking it would would stay higher instead of the crust falling. That is usually what happens but even the Granny Smiths was mush. What happened?

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