Cox’s Orange Pippins have always been a favorite of mine, but I have not seen this variety for a couple of years here in Vermont. They were also my preference as a child growing up in England, along with the Worcester Pearmain. My mother always used the Bramley Seedling for cooking—they were a large, sour cooking apple but would keep their shape beautifully in pies. Unlike typical American pies, however, ours were always baked in a deep-pie dish, topped by only one pastry layer (held up by the rim and a china blackbird), and then served with whipped cream, rather than ice-cream! Often she would mix the apples with blackberries—a wonderful combination indeed.

PS. My parents chose the Worcester Pearmain and the Bramley Seedling trees for our garden at home, and they would produce vast quantities of apples every year. They would be stored in the attic throughout the winter months, so there was always a good supply of apples for both eating and cooking in our household.

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