What Sort of Apples Are These?

We have a massive, two-story tall apple tree that’s now loaded with motley, but edible sweet-tart fruit. Do any of you know what sort of apples they are? What might I do with them other than make a 1000 pies?

7 Responses to What Sort of Apples Are These?

  1. Julie Bloch says:

    You might ask our favorite baker as she would be the resident expert as to the type of apple. Time to get out more mason jars to make applesauce. I love the look, and really enjoy the great finds at your local farmer’s market.

    Our’s has lots of hot peppers.

  2. Gina Hyams says:

    Howdy, Julie! How fun to find peppers in your Texas market.

    For those of you who don’t know, “our favorite baker” is Babs, Julie’s and my mutual mother-in-law, who is a pie master.

  3. Bess says:

    Apple crisps in addition to pies. With blackberries — come over and pick all you want, my hillsides are bursting with them!

  4. Gina Hyams says:

    Ooooh, I’ll take you up on that blackberry offer. Thank you.

    My friend Susan asked her friend Kelly about my apples and Kelly replied:

    “They are macintosh apples, which not only makes sense because that’s exactly what they look like but also because they are native to the
    NE United States. Most people think they’re best for eating fresh and
    not so much for baking; they’re really good in spinach salads. I do bake with them sometimes — simple baked apples, core the apple, pour in some honey and raisins and cinnamon, let sit in a low oven for a few hours…your house will smell amazing and then eat with vanilla ice cream.”

    Frankly, I’m relieved to be off the hook for those 1000 pies. Baked apples as aromatherapy, though — that I can do.

  5. Paige says:

    Apple sauce. So easy–you can throw em whole in a pot with a bit of water so it doesn’t scorch, cook ’em down and then use a food mill (a cheap plastic one is FINE) to separate out the seeds and peels. You can freeze it, and it’s delicious. Not sweet enough? Sweeten. Add cinnamon if you want. I made loads of it last year and will be doing it again–we all love it….

  6. Kitt says:

    My first thought was Macintosh, so I’m glad to see my instinct was right! Apple sauce, definitely. And maybe apple butter? Or you could try a whole bunch, sliced.

  7. Gina Hyams says:

    Thanks to everyone for the suggestions! Yesterday Bess and I picked blackberries and then I came home and made an apple-blackberry brown Betty.

    Paige, I don’t own a food mill, which I think is a sign from God that you should come over to my house with yours, so we can drink coffee as the applies sauce. Incoming e-mail…

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