Stayman Winesap Apple

November 08, 2024 Post a Comment

Stayman winesap apple

This tree: Produces a medium- to large-sized apple that is crisp and juicy with a flavor that blends sweet and tart--giving it a wine-like taste. The apples are great for fresh eating, applesauce, pies and cider. Yields ripe fruit typically from mid- to late October.

How do you use Winesap apples?

They break down pretty easily so they work well for things like applesauce. They can also hold their shape when cooked so you can still use them for pies and other baked goods. In fact, baking apple pies is one of the most popular uses of Winesap apples.

Are Stayman apples good for apple pie?

The Stayman has a juicy off-white flesh that is firm but tender and provides a sweet but slightly tart, wine-like flavor. It is a good apple for pies, sauces or eating raw.

What are winesap apples best used for?

Winesap. These intensely-flavored, tart and spicy apples are highly aromatic and have deep cider-like notes. They can hold up against other strong flavors (think cinnamon and other warming spices). Winesap apples are great for salads, cider-making, applesauce and adding raw to cheeseboards, as well as baking.

Can you eat winesap apples raw?

The late maturing Stayman-Winesaps keep well and can last until spring if properly stored or placed in a fruit cellar. This multi-purpose apple is excellent when eaten fresh, or used in pies, desserts, applesauce, and cider.

What apples should not be used for apple pie?

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

What apples are not good for baking?

Avoid these: McIntosh, Gala, Fuji or Red Delicious. These apples are a little too soft or just don't have the right flavor punch for the long baking time pies and tarts require.

What kind of apples does Martha Stewart use for apple pie?

Martha Stewart's Old-Fashioned Double-Crust Apple Pie Cortland or McIntosh apples, Granny Smiths or Macouns—the most important thing to remember when baking this pie is to use tart, crisp, fresh apples and lots of them.

Can you use winesap apples for pie?

Winesap. This tart-and-spicy apple's very thick skin makes it good for storing, and the white flesh doesn't cook down during baking. Try this apple not only in pies but also in salads, cider, applesauce and wine-and-cheese treats.

Are Stayman-Winesap apples good for applesauce?

You can use any kind of apples that you like to make applesauce. Apples that are sweet/tart (like Stayman Winesap, Jonathan, Jonagold, Honeycrisp, Empire, Granny Smith, Crispin, Pink Lady, etc.) are a good choice b/c as they cook down they mellow in tartness.

What's another name for winesap apples?

Other names for the Winesap include American Wine Sop, Banana, Hendrick's Sweet, Holland's Red Winter, Potpie, Pot Pie Apple, Red Sweet Wine Sop, Refugee, Royal Red of Kentucky, Texan Red, Winter Winesap. Many strains exist, of two types - striped or blushed. There are also many sports of the Winesap apple.

What apple is closest to Winesap?

The Stayman is similar to a Winesap apple, yet it is a whole variety on its own. It has a hard, crispy yellow flesh. Its flavor is tangy and is best for baking, sauces, and ciders. For a fresh eaten tart apple, its flavor is superb.

When should apples not be eaten?

It's best to discard apples that are soft or show other physical signs of expiration, as moisture content under the skin can indicate contamination (5). You can usually tell whether an apple has started to go bad by examining its appearance. Apples that have gone bad should be discarded.

How do you store Winesap apples?

To retain that fresh-picked flavor for your apples, you'll want to store them in a cool place. Ideally, storage temperature should be around 30 to 35 degrees F. with 90 to 95 percent relative humidity – with these conditions, your harvest will last the longest.

What are the two best apples for apple pie?

Best Apples for Apple Pie

Granny Smith Apples.
Honeycrisp.
Golden Delicious.
Rome.
Jonathan or Jonagold Apples.
Braeburn.
Northern Spy.
Apple Varieties.

Why is apple pie not healthy?

Nutrition Facts A modest slice of apple pie has more than 400 calories and about 20 grams of fat (five of those come from the less-healthy saturated fats). Add some ice cream or whipped cream, and you're looking at well over 500 calories, which knocks out 25% of the average 2,000-calorie diet.

Why did my apple pie turn out mushy?

Use Overripe Fruit Even if you choose the perfect apple variety, if the fruit is overripe, your apple pie filling will turn to mush. The perfect apple pie filling is not too sweet. It has just the right amount of tartness to offset the added richness of brown sugar and cinnamon.

What apples fall apart when cooked?

Red Delicious, McIntosh, and Golden Delicious apples tend to break down faster when they bake, making them perfect for your alternative treats.

What is the best kind of apple for baked apples?

The Best Apple Varieties for Baking

Granny Smith (green and tart)
Rome Beauty (red, mildly sweet and tart)
Honeycrisp.
Braeburn (firm and spicy sweet)
Jonagold and Jonathans.
Pink Lady.
Melrose (cross between a Jonathan and a Red Delicious)
Winesap (spicy tart and thick skinned)

What apples break down when cooked?

McIntosh. A classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.