North American Fruit Explorers mailing list at ibiblio

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

I tend to flavor my apple pie with a touch of oil of anise rather than the cinnamon nutmeg combination.  I also may use a bit of lemon rind not the juice.  I once made what I thought was an exceptional pear pie that used the anise-lemon combination.

 

Peach pies get a touch of almond extract.  Cherry pies also get the almond treatment.  Plum pies get orange rind. apricot is so highly flavored that I tend to let it go as is.

Naomi

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of list@ginda.us
Sent: Sunday, February 29, 2004 9:58 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Ultimate Cooking Apple

Caville Blanc has a really different flavor from most cooked apples - it is the characteristic flavor of
French apple tarts, if you've had these. I like it a lot, although it is not my favorite cooking apple. It makes a really fine pie. My favorite apple for pie is the Jonathan. When fresh, if holds its shape well when cooked, and has a rich and wonderful flavor. I always add lots of lemon juice to my pies, so I am looking for aromatics and sweetness, not sour. I find some other old-standards, like Northern Spy to be less interesting. Honeycrisp is also a less-than-exciting pie apple. I want to try Bramley, but haven't had enough of it to cook any.

The Newton Pippins I have had may have been old, but they cooked to be too mushy for pie, and not terribly interesting as sauce. Mac is mushy, be makes a very tasty sauce. It is better for sauce than most of the "mac-like apples, such as Macoun or Cortland, but Liberty makes a great sauce, especially if fully ripe and fresh-picked.



On Feb 29, 2004, at 10:39 AM, Naomi wrote:

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