Gravenstein is quite popular for cooking and seems to win the pie contests
among the local restaurants.
Lodi is the second most popular.
I did a comparison once and found like the Lodi better because it was more
intense (had to add more sugar though). The texture is supposed to be
important for pie apples, I thought Gravenstein might have had a slightly
better texture.
Bramleys is supposed to have the best pie texture.
A British woman has been asking me for a popular pie apple in England (along
with Bramleys, it too has its own website) and is called Newtown Pippin.
Haven't tried either one of them.