Ambrosia

Texture after baking was somewhere in the middle of the pack. Pleasant but not overpowering flavor. Not tangy or sour. would be good filler in any pie. A variety to mix with a more powerfully flavored type to mitigate the other apple’s flavor.

If your objective is that the pie as a whole be the focus rather that the apple individually, this would work.

I do think it might benefit from a slightly longer bake time though. I also think the skin added a pleasant bit of the flavor. might be worth not peeling this type, or only peeling it part way.

This post is one of a group that relates to a chart I’m building, about the nature of baked apples.

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