I like to mix firmer ones (like fuji, or granny smith if you like some
zing) with mushier ones (think MacIntosh). Maybe a combo of macs and
granny smiths (thrown in for tartness) as well as some fujis, golden
delicious or other sweet apple for sugar content.

A lot of pie recipes say never use Red Delicious, but I've used them in
conjunction with other apples (in my bottom-of-the-fruit-drawer pies)
and they've worked just fine.

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author