I loved reading your post about apple pie making. I must say, I have never enjoyed Granny Smith apple pie. No matter how long I bake it, the apples stay crunchy and I find very little real apple flavor. The only thing I can see going for granny Smith is it's ubiquitous nature and it's tartness. My mother always made apple pie out of yellow transparents. My personal favorite is earligolds. They taste like transparents but hold their shape better. I like to mix them with ginger golds, Honey Crisps, zestsrs and several others that may be available. Of course, I am from Washington state and we have a wide variety of apples from which to choose. I really think apple pie is simply a personal thing, probably stemming from childhood memories. Thanks for your tests.

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