I live in SE Michigan and the apple selection is abundant right now. Most of the selections are from MI and WA state. I like to use golden delicious in my pies because they need very little sugar, hold their shape yet cook to a soft consistency, plus, they are available all year long. I toss them with lemon juice while I am paring and slicing them which keeps them from browning and adds just the right amount of tartness needed for a good pie. I drain the lemon juice before assembling the pie and only add 1/4 cup each brown and regular sugar (OR 1/4 cup Splenda brown sugar blend), 1 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. cardamom and 2 Tbls. melted salted butter. I also add 3 Tbls. cornstarch to thicken. If I have crystalized ginger on hand I chop up a couple tablespoons and toss it in. Just mix everything together in a bowl. I use 8 very large apples for a 8" or 9" double crust pie. Bake at 450 for 15 minutes then reduce to 375 for 45 minutes. Cover outside rim of crust with foil to prevent over browning but remove it for the last 15 minutes of baking. Best pie I ever ate!!!