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Twenty Ounce Apples
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Twenty Ounce apples are large, as its name implies, and has an overall green color with red-orange striations. The mostly round apples have large shoulders and a more tapered calyx (bottom). The light yellow inner flesh is firm and juicy and offers a mildly sweet flavor with a tart finish.
Twenty Ounce apples are available in the fall.
Twenty Ounce apples were considered to be “the” baking apples for more than 100 years. The heirloom apple is known for its size and its dependability as a cooking apple. In addition to its notoriety as “Grandma’s favorite apple for pies,” the Twenty Ounce is known as Morgan’s Favorite, Blessing, Cayuga Red Streak, and Wine of Connecticut.
Twenty Ounce apples are best for baking, making sauces and butters, and of course, making pies. The large apples retain their shape when cooked, and keep their firm consistency. Slice Twenty Ounce apples at the midsection and add to sandwiches, or cut thicker and spread peanut butter between two slices.
First exhibited at the Massachusetts Horticultural Society in 1843 by George Howland, the Twenty Ounce apple was discovered as a chance seedling in Howland’s New York orchard. It was introduced to the Pacific Northwest in 1914. The heirloom apple can be found at farmer’s markets in the Northeastern and Northwestern parts of the US. It is also known as the Twenty Ounce Pippin.
Recipes that include Twenty Ounce Apples. One is easiest, three is harder.
|Mary-Making||Twenty Ounce Apple Pie|