Cox’s Orange Pippin was always a favorite of mine, but I have not seen this variety for a couple of years here. These were my preference as a child growing up in England, along with the Worcester Pearmain. My mother always used Bramley Seedlings for cooking—they were a sour apple but kept their shape in pies. 0bviously they needed sugar, but she would often mix them with blackberries—a marvelous combination not seen here. We had both the Worcester Pearmain and the Bramley Seedling trees in our garden, and they would produce vast quantities every year. Somehow my parents would manage to store them successfully in the attic throughout the winter months.

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