What traits do you look for in apples for cider, vinegar, pie, and fresh?

Hi All,
Just dreaming a little about a small orchard I see for sale. It got me thinking about a time in history where seedlings were more common and people would just mark them for this or that. I'm curious what they were looking for.

What traits are good for fresh eating?

What traits are good for (non-alcoholic) cider?

What traits are good for vinegar?

What traits are good for pie making?

I have a 'Tom Putt' apple which I chose mostly for it's disease resistance (due to my mild wet location- canker and scab are prevalent) It is listed as a dual or triple purpose apple, but it is the only one I have which was traditionally used for cider (hard cider in this case). I have noticed when I cook it up that it produces much more juice than some other apples do when they are cooked. There seems to be something in the flesh structure that has more juice to solids in the pulp, even when not cooked. It is sweet enough to eat out of hand too.