For a great pie, you need a fairly large amount of apples that hold their shape during baking along with a smaller number of soft apples that fall apart and serve to unify the rest. The list below includes common varieties, but to test yourself, just saute a few slices to see if they stay firm or fall apart.

Apples that hold their shape - Braeburn, Golden Delicious, Granny Smith, Jonagold, Rome Beauty, Winesap (Stayman)

Apples that soften - Cortland, Empire, Macoun, McIntosh.

Apples not recommended for pies - Fuji and Red Delicious.