Inside, they have coarse, tender, juicy off-white flesh with a tart taste.
The tree starts bearing fruit while still young.
The apples ripen in September or October, depending on location. They don’t all ripen all at once.
Not the same as Twenty Ounce Pippin apples.
For cooking, particularly pies, baking and applesauce.
Also for cider.
Okay for fresh-eating, but not great.
Twenty Ounce Apples originated in Upper New York State, USA. They were introduced commercially in 1844.