I always use Granny Smith apples. I sometimes add a macIntosh or a fuji, but I find that if I use those they tend to become mush much faster than the granny smith's. As far as your pie crust for Apple pies always make sure you dry your apple slices before adding sugar and spices to them. That will help keep the water from the apples off the crust and will keep your pie crust from getting soggy. I hope that helps a bit. Apple is a pie I make almost bi-monthly, and it has always been a favorite!