To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] firm cooking apples (was Bramley)
Date: Wed, 31 Aug 2005 15:59:57 -0700
Those intermediate pie apples, like Macoun, are never as firm as the say,
Jonathans or Pippins, nor as mushy as McIntoshes or Bramleys. With Macoun,
I think you would get a firmer pie with fresh apples, not stored. I'm
surprised you find them in the markets there - I never seem them here. You
have to go to the orchards - which are plentiful.
If you try a Spy & Mac pie, go two-thirds to three-quarters Northern Spy,
especially since you (and me both!) like a pie with distinctive and firmish
pieces. I wouldn't choose more than 1/3 of my pie apples from the softer
types.
I am sort of longing for the new crop of apples - but I hate that the end of
summer looms. I can never get enough of sunshine and peaches...
Stephen
-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Ginda Fisher
Sent: Wednesday, August 31, 2005 3:23 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] firm cooking apples (was Bramley)
Thanks everyone.
Charlie - you live in my general neighborhood. Where can I buy
Northern Spies? (reply off list if you like.) I see a few of them
for one week at one market, and wonder if anyone sells them in more
quantity.
Stephen, I will have to try a multi-variety pie with an eye towards
slices in sauce, as you suggest. Perhaps Spy and Macintosh.
Of the other suggested apples, I can buy a few Goldrush or Newton
Pippin (like Northern Spy), Jonagold, Stayman Winesap, and of course
Macoun, which is very popular around here and is in the supermarket
in season. I find Macoun cooks similarly to McIntosh. (Maybe I
overcook it?)
I've never seen Suncrisp or Cox's Orange pippin for sale locally. Or
a Prairie Spy. Is that a really different apple or just a sport of N
Spy, do you think?
Thanks again. I will think of you in pie season. :)
Ginda
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