Honeycrisps hold their cubes when diced for chunky applesauce, so I assume they remain intact when baked whole. As I recall, Cortlands and Granny Smiths stand up to baking, as well. Since forever, chefs have used Golden Delicious for pies because the slices hold their shape. I prefer tarter apples and will happily sacrifice texture for brighter flavor. By the way, try filling your cored apples with a mixture of maple syrup, softened butter, and granola.
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