[NAFEX] Cooking Apple
edforest55 at hotmail.com
Sun Feb 29 11:03:30 EST 2004
Gravenstein is quite popular for cooking and seems to win the pie contests
among the local restaurants.
Lodi is the second most popular.
I did a comparison once and found like the Lodi better because it was more
intense (had to add more sugar though). The texture is supposed to be
important for pie apples, I thought Gravenstein might have had a slightly
Bramleys is supposed to have the best pie texture.
A British woman has been asking me for a popular pie apple in England (along
with Bramleys, it too has its own website) and is called Newtown Pippin.
Haven't tried either one of them.
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