A cross between two of the best culinary apples. Recommended for pies and sauce and other kitchen use. Cooks up fairly quickly into a light yellow smooth tart sauce. Yellowish flesh is crisp, firm, juicy, tender and subacid. Medium-sized roundish ribbed ruddy-red striped and blushed fruit. Very distinctive because of the small pronounced protuberance (or lip) nearly always found next to the stem. The fruit has pretty much no cavity at all, making it easy to identify once you’ve seen one or two. Keeps until midwinter. Typically grown in old Maine orchards but ancient trees can still be found now and then all across northern New England.

Very long-lived, healthy and hardy. Blooms late. Z3. Maine Grown. BACK! (Standard: 3–6' bare-root trees)