For a more interesting and complex pie, use at least three types of apples, such as Granny Smith, McIntosh and Rome. The sweet, tart and soft, firm textures blend nicely. Nuts, raisins and/or dried cranberries are a nice way to mix it up a little, the nuts provide texture and the dried fruit soaks up the apple juices. Serve with extra-sharp Cheddar cheese on the side.
The pie can be frozen uncooked and baked from the frozen state. Wrap tightly and store for only a month. Bake at 450 for 20 minutes, then lower the heat to 350 and bake another hour or until the apples tender when pierced with a knife.