by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Sharp
Ripens: October Recommended Use: Baking Taste: Sharp (high in acid) The Bramley’s Seedling is an excellent pie-making apple due to its tartness, high acidity, and high concentration of pectin. This highly prized apple is perfect for baking. **DLC owner and orchardist,...
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples, Sharp
Ripens: October Recommended Use: Cider/baking (pies) Taste: Somewhat tart Brown’s apple is an English cider/pie apple similar to the Bramley’s Seedling. Slightly sweeter with a bit less acidity, the Brown’s Apple is great for pie-making.
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples, Eating Apples, Sharp
Ripens: Mid to late September Recommended Use: Eating/baking/cider Taste: Nutty The “champagne” of old time cider apples. Crisp, highly flavored, fine textured, yellow flesh makes very sugary juice. Although the origins are not clear, the Golden Russet arose in...
by DLCadmin | Apr 16, 2015 | Apple Variety, Cider Apples, Sharp
Originating in the United States, the Redfield cannot be enjoyed raw but can be enjoyed in ciders and juices due to its uniquely red flesh.
by DLCadmin | Apr 16, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples, Eating Apples, Sharp
Ripens: Mid to late September Recommend Use: Eating/baking/cider Taste: Nutty Thought to be the oldest named American apple variety it was originally grown from a seed planted in Roxbury Massachusetts in the early 1600s. It was grown widely in the colonies including...
by DLCadmin | Apr 16, 2015 | Apple Variety, Cider Apples, Sharp
