We cooked up an apple pie graph to help you bake, can, simmer, press and enjoy some of Virginia’s best fruit.
With help from Bill Mackintosh of Mackintosh Fruit Farm in Berryville, we cooked up an apple pie graph to help you bake, can, simmer, press and enjoy some of Virginia’s best fruit.
By Katerina Patin
Ida Red: Its flaming-red color makes a delightfully pink-colored sauce.
Rome: A snappy-tart tasting apple, the Rome is low in sugar and the perfect ingredient for a (less) guilt-free pie.
Nittany: This cross between a Golden Delicious and a York is the best of both worlds for a sweet-tangy taste that bakes well and keeps the apple’s creamy yellow color so fillings look best. Feeling thirsty after your pie? This apple makes some great juice too.
Fuji: With a 3-plus inch diameter and a juicy sweet taste, the Fuji makes a satisfying snack that gives you an alternative source for a sugar-rush.
Winesap: This green apple has a faint red blush and a flavor that only gets better with age. Acidic apples, like this one, tend to mellow off-branch; It will be even better next March than it was this October.
Mutsu: This apple not only has two names, its alias is “Crispin,” but is also the father of a rather large and sugary-sweet apple named Golden Delicious. Not to be outshone by its progeny, the Mutsu may not be as sweet, but its sharper tastes makes it a more interesting, and more healthy, snacking favorite.
Cameo: A newer apple on the scene, this `80s child is a great tasty fall replacement for the popular snacking Gala apple which is, unfortunately, only an early bloomer.
margouillat photo/Shutterstock.com (Crust); rgotstar/Shutterstock.com (Apples); anatema/Shutterstock.com (Pie); Margaret I. Wallace/Shutterstock.com (Apple Sauce); Graham Taylor Photography/Shutterstock.com (Canned Apples); Yero Photo studio/Shutterstock.com (Cider)