Because there's no such thing as an excuse too bad to have apple pie, right?
The result, by the way, is that still-warm, they are as distinctly different as they were in their raw state. All have an appeley taste, but one was significantly more acidic, one was rather sweet, and the third had, for my personal taste, the most iconic "I am an apple pie" apple taste, with a nice balance between sweet and acidic, and getting pleasantly mushy during the baking process.
Still to be done: Taste comparison after cooling fully. And then we can decide what to do with the rest of the windfall... more pie? Apple sauce? Apple cake? Who knows...