North American Fruit Explorers mailing list at ibiblio

["Naomi" <dragon-star@cableone.net>]

I once made baked apples from Caville Blanc.  They were absolutely outstanding.  I have not yet had enough for pie.  So far my family's favorite pie was a Johnagold though the grimes pie was excellent also. Golden Noble makes great sauce but I wouldn't bother to pie it since it goes to mush.

Naomi

in Idaho

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of Three Hills Farm
Sent: Sunday, February 29, 2004 8:24 AM
To: nafex@lists.ibiblio.org
Subject: [NAFEX] Ultimate Cooking Apple

I've not cooked with many apples aside from the typical Granny Smith or Northern Spy.  A friend of mine recently asked me what was considered to be the quintessential pie apple these days, and whether there were better options out there aside from the Granny Smith he's been using.  I can't offer much firsthand experience as of yet, so I thought I'd post the question on NAFEX to hear what others think.

 

My recommendations to him---based only on what I've read---were to track down some Bramley's Seedling or Newtown Pippin.  I've heard people rave about Duchess of Oldenburg and Edward VII as well for pies.   An acquaintance of mine in the UK also mentioned a British apple called Winston (Winter King) which seems to have a pretty loyal following over there.   What other great cooking apples should be in everyone's home orchard?

 

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John A Gasbarre
Three Hills Farm
Union, Maine  USA
http://www.threehillsfarm.com/apples.html
44° 15' 47" N / 69° 18' 42" W