I love a couple varieties. I get mine locally (actually my dad drives for us all a couple hours away in Wenatchee WA)
I'm using McIntosh, and Tsugaru ( I think that's how you spell it.) And I have gala and arlett as well. The first two I have 50 pounds of each
I've vaccum sealed and froze about 25 pounds worth of them as an apple pie filling type, but as someone said, I don't like mushy applesauce so my opinion may not be as valuable.
I prefer to do mine all like a pie filling because then if I want I can puree it for whatever reason, or add it to soup/stew, etc