To: "Three Hills Farm" <organic@threehillsfarm.com>, "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Cc:
Subject: RE: [NAFEX] Ultimate Cooking Apple
Date: Mon, 1 Mar 2004 09:30:08 -0600
Here
in Minnesota, we prefer the Haralson apple. It is quite tart and makes
wonderful pies. -- Sam Brungardt, St. Paul, Minn. (USDA zone
4b)
-----Original Message----- From: Three Hills Farm
[mailto:organic@threehillsfarm.com] Sent: Sunday, February 29, 2004
9:24 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?