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apple varieties and substitutions

post #1 of 7
2/1/07 at 6:09pm
Thread Starter 
I'm making an apple pie recipe from a New England source. And the apples suggested are all new to me and unavailable in my markets(I live in California . . . at least for the next few months :roll: ). Could anyone suggest some West Coast alternatives to the following: Baldwin, Winesap, Northern Spy, or Idared?
Or, failing that, could you folks describe what these apples are like?
Emily

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post #2 of 7
2/1/07 at 6:11pm
Thread Starter 
Why is there a link to "apple pie" in my post? :( I sure didn't put it there.
Emily

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post #3 of 7
2/1/07 at 6:15pm
My vote would be for the Winesap. This is my favorite, all-time apple for baking bar none!:lips: :bounce: :D Lucky that you can still get bthem. In Missouri we had a very small window (2 weeks at the end of Oct) and in Georgia it wasn't too much longer. Not sure about Virginia yet. Doohhh! I see you need a sub for Winesap Duhhhh! I'm not a "left coaster" so I can't help much. My apologies.:o :blush: :look:
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post #4 of 7
2/1/07 at 6:55pm
I believe you could use the Fuji in place of the Winesap and perhaps the Jonathan or Rome Beauty in place of the Baldwin. Have you considered using either a Pippin or Granny Smith for your recipes? Just an idea.
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post #5 of 7
2/1/07 at 10:03pm
I'm finding these links (highlighted words) also! I was about to ask the same question as you.. It just seems to have started today.
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post #6 of 7
2/2/07 at 7:54am
I'm pretty sure that the site has adwords. When someone types one of these words, it creates a link to an advert. I have seen them on other forums. I usually just ignore them.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." -Dave Barry
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post #7 of 7
2/2/07 at 9:40am
I use a combination of apples in my pies...usually granny smiths, pippins, yorks, gala, empire...anything but Red Delicious.

Jim
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