Should I peel Boskoop apples for a pie? We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple". 

I seldom make desserts involved baked apples, so I am not well versed in the baking cultivars. A seller recommended Boskoop for pies and baking in general, and I bought the apples, but I did not think of asking how thick their skin is. 

Are Boskoop the type of apple which has a thick, unpleasant skin after baking, or does it have a soft skin? Also, how likely is it to fall apart if baked after peeling?
My parents have a Boskoop tree in their garden. I would probably peel the apples before baking them into a pie, but it wouldn't be impossible to not peel them.

The skin is thicker than most red/yellow apples but not as hard as a Granny Smith's, say. When I lived in the Netherlands, if I bought Boskoop (or Goudreinette, as they're commonly called there) in the store, the skin would be a little thinner than from my parents' tree (maybe because the conditions are not as carefully controlled as with professional growers?), but the statement above still holds.

Boskoop apples are one of the foods I miss from home, living in Canada now. Sniff.