What makes a good pie apple

Our favorite apples for pie is a combination of Cortland and Macintosh.  The Corland remains more firm and the Macintosh cooks down giving the filling its "goo".  Also, the Cortland is a bit tart and the Mac more sweet, so the combination blends their flavors for an unforgetable taste.  Other apples may be used as well, but if using a sweeter apple, remember to cut the sugar.

The crust in our pies is very important.  Carol uses a combination of whole wheat and white pastry flour.  She hand rolls all the crusts, so her pies are 100% homemade.

If you have questions about which apple to use, feel free to ask us while you visit our orchard.