I just made my first of many apple pies for the season. One thing I always hesitate on is how to cut my apples. I usually cut them into quarter inch slices and then do a cup or so of small cubes of apple to sort of fill in the gaps. This makes for a saucey dense apple pie.
But I think how you slice it is probably as diverse as what kind of apples to use (Northern Spy are my favorite and Cortlands are my supermarket go-to)
How do other home bakers do it?