North American Fruit Explorers mailing list at ibiblio

["baylands" <baylands@cros.net>]

My wife and I enjoy blending various apples when making pies, sauce or apple crisp ---- the same as blending for good cider. Most of the antique apples are good cooking apples. Some we use are: Rambo, Haralson, Arkansas Black, Golden Russet, Roxbury Russet, York, Red Yorking, Northwest Greening among others. We also like to use a sweet apple like Golden Delicious as a base for the more flavorful varieties.

 

Ro Chapman

The Baylands

Port Clinton, OH

 

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From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Three Hills Farm
Sent: Sunday, February 29, 2004 10:24 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