Cortlands are probably the most popular apple at the orchard. Gasp! It's not Honeycrisp. While Honeycrisp are the most popular eating apple the Cortland is definitely the most popular baking apple and you use a lot more apples when baking so you need to buy more.
Approximate Ripening Date: September 3rd
Flavor: I'm going to break the flavor of the Cortland's into two different categories:
Early, freshly picked Cortlands - These Cortlands are crisp, tart and juicy. They make an amazing crunch when you first bite into them and they will definitely make your cheeks pucker.
Later, mellowed with Storage Cortlands - Cortlands later in the season - say the first or second week in October have started to mellow. This will sweeten them up a bit and the crisp bite is gone for them. Some still love them for eating but mostly they are used for baking at this point.
Baking: The Cortland holds it's shape when it's baked. It's one of the most popular apples for pie making or chunky sauce. It also has very white flesh that is slow to brown when cut which makes it a kid favorite for lunches.
History: McIntosh x Ben Davis developed in Geneva, New York in 1915.
Featured Recipe:
Apple Pie in a Jar
by Bev Walters
28 c. sliced apples
4 1/2 c. sugar
9 c. water
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. canning salt
1 c. cold water
1 T. lemon juice
Peel and slice apples into mild salt water. Drain and pack into 7 quart canning jars. Bring sugar and 9 cups of water to a boil. Combine cornstarch, cinnamon, nutmeg and salt. Mix with one cup cold water until dissolved. Add this to sugar mixture. Cook until bubbly. Remove from heat. Add lemon juice. Pour over apples, leaving 1 inch head space and using a knife to remove air bubbles and distribute juice. Seal and process 20 minutes in hot water bath. Use one jar of pie filling for an 8 or 9 inch pie.
Now you can just fill your pie any time of the year for fresh apple pie or heat some mix up and put over ice cream! Yummy!
