|
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, Ro Chapman The Baylands Port Clinton, OH From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Three Hills Farm 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 * * * * * John A Gasbarre |
Archive powered by MHonArc 2.6.24.