I look forward to trying another one of your always reliable and wonderful recipes. Just one small criticism, however. Especially since you are tying this baking project to picking or purchasing local apples in season, why mention Granny Smith? I am continually disappointed by recipes that call for them; I understand that for much of the year, they are the only apple that is reliably crisp and sour, but not at this time of year! And I don't think this variety is local in very many places--certainly not in New England where you and I cook. Apple growers face enough challenges without being pestered about something they don't have in stock. Maybe you could suggest some good locally grown varieties instead. I've had good experience with Ginger Gold, Northern Spy, Baldwin, Gala, Rhode Island Greenings, Russets and many others. I bet you guys could add a few to that list. Thanks for all you contribute to the world of baking for so many of us. Alice, we walk a tightrope here. As I mentioned in the blog instructions, I used Granny Smith because when I tested the recipe, it was the only reliable baking apple available. In fact, Delicious, Gala, Fuji, and Braeburn were the only others in the market at the time - this was about a month ago. Should I have tested this recipe with fresh local apples a year ago, done the blog then, and held onto it till now? Yes. Am I that organized? No, unfortunately! I've suggested Ginger Gold in the past, and mention them in the blog's opening paragraphs. However, I do need to keep in mind that we're an international company, trying to make the recipes available to as many folks as possible - all over the world. So I feel obliged to suggest a ubiquitous variety, hoping that those with good local apples - like you, and now, like me - will know to use them. P.S. Honey Crisp joined the list of newly available apples today - still waiting for Gravenstein and pommes grises... PJH

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