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 nearly always found next to the stem. The fruit has pretty much no cavity at all. Keeps until midwinter.
Traditionally grown in old Maine orchards. Ancient trees can still be found across northern New England. Very long-lived, healthy and hardy. Blooms late. Z3.
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