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I used to use Golden Delish (with skin on) in my pies. Keeping the skin on, helped maintain the firmness of this otherwise, kind of mushy apple, and their relative sweetness allowed me to cut back on the sugar I would normally add. However, after finding them at the farmer's market in Union Square, I've become a Mutsu/Crispin convert. You only need one (one!) apple to fill an entire, normal depth, pie and these apples compliment traditional pie spices really well. I'm making two for thanksgiving (a regular one and a bacon cheddar one)!

My mom, on the other hand, uses freshly picked Cortland apples and has for years.

I like Ida Reds but can't find them anymore. I use a mix of Gala, Granny Smith and Macintosh. Not really much variety here in the stores, lucky to get those. The best way to get great tasting heirloom apple varieties is to plant a tree or two in your yard. If you are lucky enough to have a yard. We have seven acres and went a little crazy. Here are two great nurseries with excellent quality and service :
http://www.vintagevirginiaapples.com/
http://www.raintreenursery.com/

We have planted 30 or so fruit trees and we're waiting....in 3 more years they should start producing. What we're going to do with it all I don't know, but we just couldn't resist all the different varieties!

I made my first batch of applesauce 35 years ago at the suggestion of my new MIL with Courtlands and since I bought a couple of bushels I would use them for pies and crisps as well. They don't require added sugar and the sauce is pink and the kids always thought that the color made it special. Each year I find I run out sooner than I should since there are more grandkids:-)

Maybe, if possible, the seeds of those far-flung 800 apple varieties should be carefully collected and saved in the deep cold seed bank up in ?Finland?Sweden? Future generations may need them along with all the other vast varieties of foodstuffs our planet used to provide. Sadly, our modern-day food delivery system just can't handle the variety and logistics involved in providing them to us readily. Another reason for "back to the land"! We must seek them out...farmer's markets etc. Just as an aside...anyone remember when the Shriners, dressed as clowns, used to sell big delicious Macs on city street corners as a fundraiser? One of my treasured memories of the 50s!!

About 1 1/2 hours outside of LA (off the 10) there is a great apple growing region called Oak Glen, you can get all the heirloom varieties you can dream of. My current little bit of apple heaven... Arkansas Black- little sweet, little tart and super crisp. I don't like my fruit cooked, so I have no idea how they would bake, but if you can get your hands on them... so good!

Cornbread stuffing with cranberry sauce! LOVE it!

My favorite is creamy mashed potatoes

Homemade stuffing with sausages.

Dirty Rice!

I wonder if the Russet & Orin are regional apples because the Whole Foods in my area (PA) doesnt carry them. I'm going to try a mixture of Gala, Golden Del & Granny Smith w/the vodka pie crust!
Watch out!

My favorite "side" is the nut bread that my mother used to make for her entire married life. She found the recipe in a newspaper in 1948. It is chock-full of walnuts! Thanks!

stuffing and any kind of vegetable!

wild mushroom stuffing