North American Fruit Explorers mailing list at ibiblio

[dwoodard@becon.org]

--- In nafex@y..., John Bunker <jbunker@p...> wrote:
> ...we'd like to be exposing Mainers to apples that are
> particularly suited to pies and sauce.
> Do you have a favorite single variety pie apple or sauce apple?  If 
> so, please share with us what it is and why.
**********************************************

Cox's Orange Pippin is about the best sauce apple of my experience, 
as well as being my favourite fresh eating apple. As it breaks down 
less than many, I surmise it would also make an excellent pie.

Northern Spy makes very good pie and sauce - very good for fresh 
eating too when the ground colour has some yellow in it. Spies also 
make a good baked apple. I used to remove the core and fill the space 
with a mixture of honey, lemon juice, walnuts, sunflower seeds and 
raisins.

I was very impressed with a pie of Margaret Pratt that I bought at 
Belleville farmers' market in August years ago. But you are not 
likely to find it outside of Ontario, or in Ontario either these 
days. I understand it is similar to Duchess (of Oldenburg), and if my 
memory serves is a seedling of Duchess, ripeming a few weeks earlier.

Duchess itself is well thought of for pies and sauce.

Wealthy makes a well flavoured sauce, but cooks too mushy for a good 
pie.

Rhode Island Greening is well thought of also among Ontario 
traditionalists for pie and sauce, for those, it is said, who like a 
mild mellow flavour. I have no personal experience of it.

I have the fondest memories of my mother's apple dumplings, but I 
have no idea what apples she used for them - likely whatever the 
stores around Montreal were selling, which may have been Spies from 
Prince Edward County (the best) often enough.

Doug Woodard
St. Catharines, Ontario


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