In another thread someone mentioned Spitzenberg (sp?) which are a fine apple. Bert mentioned Bramley - another wonderful variety.

The thing with older apples compared to new ones is that the older ones were more all purpose and good for baking whereas today, most apples sold are engineered to look like a work of art and provide a nice crisp when bitten into. This is fine if all you want to do is eat raw apples.

I cooked with apples a great deal and not just in desserts. I loved good baked casserole of pork and apples (in slices not as sauce) and I am always chopping apples up to include in rices, grains and salads. Older varieties of apples are essential to savory chutney's because they have more natural pectin than the grocery store types. In addition, the best cider comes from older varieties because there is a natural yeast on the skins of certain apples that helps ferment the cold-pressed cider. You can drink it before it ferments and after - all with no additives.

Here's a nice site about an orchard in Virginia working with heirloom Apples:
Vintage Virginia Apples