This is a pretty good apple, raw it’s a tad on the grainy side, but it bakes through in a fairly short time and has a good cooked texture. Not too sweet, but a generous level of pectin. The cut pieces hold their shape, but don’t offer up too much resistance to the tooth.

This time I actually made a galette of it in addition to the usual baked apple so I can state with some assurance that I would indeed use this apple in a pie (again!)