Last night I made an apple pie using Granny Smith apples. They were huge, I peeled, cored them and cut them in eighths. Tossed them with sugar, cinnamon and a little flour adding some pats of butter. Put on the top crust and cut a few slits. The pie turned out beautiful in appearance, crisp and golden brown, the pastry was delicious. The filling was disappointing. What looked like a nice, high apple pie prior to baking shrunk. The pastry was still high, but there was a large gap to where the filling reached the pie crust, the apples had cooked down to not much at all. The apple filling didn't taste right, very flat. I had tasted the raw apples and they seemed fine.
What type of apples make the best pie? I have access to a farm fruit stand and was thinking of buying a big box of Cortlands, are these good pie apples? They carry other types as well. What kind of apples should I buy for pies, crisps, baking? Thanks!