Has a certain tartness. Seems like this one might have a bit more pectin than the others. A very full flavor, it seems like this would stand up to a longer cooking time, but it seems like thee would be a definitely a line over which it would completely fall apart. The skins adds a nice flavor too.
Definitely forms a bit of skin during cooking. Though now that I have a turkey baster, this might have something to do with it.
I think this is an apple that can present itself well. In the context of a pie, it would add a subtle tartness that would cut through an otherwise
This post is one of a group that relates to a chart I’m building, about the nature of baked apples.