Good apple pies are a considerable part of our domestic happiness.” — Jane Austin
“I know the look of an apple that is roasting and sizzling on the hearth on a winter’s evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream.…” — Mark Twain
“First I shake the whole Apple tree, that the ripest might fall. Then I climb the tree and shake each limb, and then each branch and then each twig, and then I look under each leaf.” — Martin Luther
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Top: Ida Reds, a cross between the Jonathan and Wagener varieties, are favorites for the old-fashioned goodness of baked apples. Tart and juicy, with white flesh and a firm body, they hold their shape perfectly and are well suited for making apple sauces, pies and cakes.
Bottom: First grown in Japan, the Mutsu apple is a cross between the Golden Delicious and Indo cultivars. Sweet and sharp, with juicy flesh, the Mutsu is enjoyed when eaten on its own, juiced, dried or cooked.
Photos by Jan Logozzo © 2018