As we mentioned to another baker who was looking for varieties of apples that would be available on the West coast, we have a baker here on the hotline who used to live (and bake) on the North West Coast. She shared her favorites with us noting that Gravensteins are especially good, either on their own or mixed with Yellow transparents. Cox’s Pippins are sometimes found at the farmer’s markets (like you mentioned, if they're still open) and they’re just terrific pie apples, too, crispy and firm with a subtle spicy, citrus nose. She also reminded us that’s a plethora of varieties available, so you might want to ask your local farmer or grocer for suggestions more specific to your area. We'll also welcome suggestions from bakers who might be on the West coast and have thoughts to share. Kye@KAF

• Reply