Because I made a couple of the fresh apple cakes and I now have everything I need to jump into this recipe tomorrow night. Thanks to Marcia who posted about halving the recipe and making it in a cast iron pan. This time I'm going to try one of the regular eating apples instead of the granny smiths. The question I have is why the choice between tapioca flour and the KA all purpose flour? If they both do the same thing, is there a taste difference? Thanks Hi Allan - I offer a choice because most people won't have tapioca. Tapioca gives a clearer (less cloudy) appearance to the filling; the colors are truer. But taste-wise they're the same, so either is fine if you don't particularly care about looks - PJH

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