North American Fruit Explorers mailing list at ibiblio

[Bob and Winnie <natvwine@cut.net>]

My vote for a single varietal is Cox Orange Pippin. Big comples flavor
and not too much water as grown here.
The amount of water in an apple is the biggest single factor, IMHO.
Alot of the varieties mentioned so far would be great but if they are
store bought or have too much moisture in them then they will make a
mess of the filling, sogging the crust. The addition of flour or
cornstarch to compensate will make your pie taste like (surprise) flour
or cornstarch.
Bob, apple pie purist in rural Utah


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