I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths). I pre-cook my apple slices, tossed with butter, with sugar, cinnamon, nutmeg, a pinch of salt and 2 Tbs. flour. That way you don't get a "tunnel/cave" between the filling and top crust after baking the pie. After allowing the apple mixture to cool completely, I pour it into the bottom crust, place the top crust, and egg wash it after fluting the edges. I make steam vents in the top then sprinkle it with some turbinado sugar. I bake it in the lower third of the oven for 40 to 50 min. Perfect every time.