What happens when you bake Winesap apples?
I went to the farmers' market last week and bought a variety of apples.  

After cooking, here's the order from softest to firmest:
McIntosh, Cortland, Winesap, Yellow Delicious.

The McIntosh of course practically dissolve. If you want to make quick apple sauce, or if you like really squishy pie, they're the best. 

I typically prefer Cortlands for pie, b/c they don't totally dissolve but neither do they keep their shape. I think I'm going to try Winesap, though; I think they'd work great for pie. 

The Winesap apples I used got very soft, but they still held their shape. Think of it like a ripe banana or pear - it has shape, but you can squish it really easily. After 30 minutes in the oven (making apple crisp), they got soft enough that lightly pressing with a fork would squish them down. They did not stay as firm as the Yellow Delicious did and definitely not as firm as Granny Smith would.