Just finished making this dish and look forward to baking it tomorrow morning; what a treat! I am really fussy about apples when I bake, so I have to disagree with your apple choice. Folks always ask what kind of apples I use. Over the years, I have used Granny Smith exactly twice. Both times there were leftovers that never got finished. They just have no apple flavor and taste sour; my friends and family expect better of me. I bake with apples when they are in season and always use a variety instead of one type. Usually include Macoun, Empire, Cortland, when they are really firm, and sometimes throw in a Honey Crisp to round out the flavor. The apples have to be firm or I won't buy them. If I am going to invest my time in baking, I am fussy about the ingredients.

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