bestcooker 1 year, 3 months ago said: Northern Spies I posted the following message on The Refugees site, but hope someone from Lillian's group may be able to help, too. Thanks!
Northern Spies: No, I'm not talking espionage, but apple pie! I bought Ken Haedrich's book, "Apple Pie Perfect", a few years ago and have been looking for Northern Spy apples ever since. He is one of a few pie authors that mention Northern Spy apples as being one of the best for apple pie. They are supposed to be available mainly in the Midwest, where I live, but I have not been able to find them anywhere, including farmers' markets and the local apple orchard. Has anyone else either heard of these apples or used them? I don't make apple pie very often (maybe once a year, if that), but would love to try making one using these apples. Hmmm....maybe the fact that I can't find them means they really are "spies" and have just gone undercover ;
peetabear 1 year, 3 months ago said: RE: Northern Spies yes I have heard of them and used them in baking...... where are you from... state?? I'm in NY..
pleclare 1 year, 3 months ago said: RE: Northern Spies We have them in Massachusetts also!
bestcooker 1 year, 3 months ago said: RE: Northern Spies I'm in Illinois and nobody I've talked to has even heard of them! How did you like using the Northern Spies??? I use Golden Delicious apples for baking and have good luck with them. I tried making a pie with Granny Smith and didn't think the apples held up as well as Golden Delicious. They baked up way too soft for our taste, where the Golden Delicious retain some firmness and shape.
whodunitrdr 1 year, 3 months ago said: RE: Northern Spies I have never seen Northern Spies here in WA state. Some of my favorites for pies are Rome Beauty, Newton Pippin, Macintosh, Winesap, Golden Delicious, Johnathan, and Johnagold. All but the last 3 are hard to find now because a lot of the growers have switched to Gala and some of the other, newer fresh eating apples. I try to use at least 3 different kinds of apples in my pies - that way you get a blend of flavors and textures - some are sweeter, some more tart, some cook up more, others hold their shape better. Just stay away from Red Delicious for baking - they have too high a water content and will turn to mush.
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bestcooker 1 year, 3 months ago said:
Northern Spies
I posted the following message on The Refugees site, but hope someone from Lillian's group may be able to help, too. Thanks!
Northern Spies: No, I'm not talking espionage, but apple pie! I bought Ken Haedrich's book, "Apple Pie Perfect", a few years ago and have been looking for Northern Spy apples ever since. He is one of a few pie authors that mention Northern Spy apples as being one of the best for apple pie. They are supposed to be available mainly in the Midwest, where I live, but I have not been able to find them anywhere, including farmers' markets and the local apple orchard. Has anyone else either heard of these apples or used them? I don't make apple pie very often (maybe once a year, if that), but would love to try making one using these apples. Hmmm....maybe the fact that I can't find them means they really are "spies" and have just gone undercover ;
peetabear 1 year, 3 months ago said:
RE: Northern Spies
yes I have heard of them and used them in baking...... where are you from... state??
I'm in NY..
pleclare 1 year, 3 months ago said:
RE: Northern Spies
We have them in Massachusetts also!
bestcooker 1 year, 3 months ago said:
RE: Northern Spies
I'm in Illinois and nobody I've talked to has even heard of them! How did you like using the Northern Spies??? I use Golden Delicious apples for baking and have good luck with them. I tried making a pie with Granny Smith and didn't think the apples held up as well as Golden Delicious. They baked up way too soft for our taste, where the Golden Delicious retain some firmness and shape.
whodunitrdr 1 year, 3 months ago said:
RE: Northern Spies
I have never seen Northern Spies here in WA state. Some of my favorites for pies are Rome Beauty, Newton Pippin, Macintosh, Winesap, Golden Delicious, Johnathan, and Johnagold. All but the last 3 are hard to find now because a lot of the growers have switched to Gala and some of the other, newer fresh eating apples. I try to use at least 3 different kinds of apples in my pies - that way you get a blend of flavors and textures - some are sweeter, some more tart, some cook up more, others hold their shape better. Just stay away from Red Delicious for baking - they have too high a water content and will turn to mush.