Pie on the Branches

I have a fascination with heritage and heirloom varieties of things. My most recent meanderings have led me to a new goal when I leave the ultra-urban sprawl and can grow trees freely. Three lovely apple trees that already bear the flavors I use in making my pies. When making an apple pie, I treat it like a cider. No less than 3 varieties go in and my favored spice profile is cinnamon, nutmeg, and clove. There's something supremely satisfying about the idea that my blend of flavors would come strait from the tree! I am absolutely tickled to death by the idea.

My lovely 3 are the Cinnamon Spice, the Cornish Gilliflower, and the D'arcy Spice.

Here in Maine, before apple production moved to Washington State, apples and apple varieties were a favorite in production and past-time. I have dozens of varieties here based on homesteaders fussing and grafting various apples. The owner of Fedco Trees appreciates these apple varieties and is always on the hunt for new varieties, but sadly had cancer when I wanted some on this farm identified and could not come out.

My father is grafting a bunch now.

I am not into this, but my Great-Grandfather sure was, and that was making White Ligning from AppleJack. A good barrel of Applejack mixed with at least 3 varieties and a good Maine winter is all that is needed!