Introducing A New Summer Pie Apple 🍎 From Seed, Integrity
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- Опубліковано 3 вер 2023
- This new summer pie apple is named Integrity. It is a cross between Williams Pride and Vixen. It ripened here in mid to late august and just into September. It is a pretty red color and takes a high polish. Scab resistance is unknown, but I'm optimistic. The flavor is mild, but pleasant, fruity, and tart. The white flesh has pink tinges sometimes, but it is not a major feature of the apple. When cooked in pie, the slices hold their shape very well, without being tough or rubbery. In its season, it seems to be the berst pie apple on the homestead, preceded by another Williams' Pride x Vixen apple, Twang, which overlaps in the mid August, and followed by gravenstein and other September apples.
Integrity apple variety is released primarily as a cooking apple, though people who like tart apples might like to eat it out of hand. I plan to use it in further breeding efforts toward more early summer cooking apple with increased flavor and hopefully red flesh.
Pie Crust Video with Erin McDowell • How to Make Pie Dough ...
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Very cool. I love apple pie as well. Looking forward to when I have my homestead and growing some of your apples thanks for the pie crust tip I’ll definitely check it out
Exciting!
Great work, Stephen.
Very excited about this apple. I love that you have so many projects going on at once. 😊
Man, that looks great.
Erin's dance with that Cherry Gallete free-form pie was the bow on top. 😄
She is a great presenter, super knowledgeable and entertaining.
Oh man I thought we were getting a pie making video.
Not really ready for that yet. Maybe after this season...
that's exciting! makes me even more optimistic about the unnamed wp x vixen cross I have. I could start a whole tree of just these crosses...
We have finally moved- we are now on 17 acres in Alabama. I’d love to try beta testing some of your scions. Soil here is very sandy so need to work on that. ….. your pie looks delicious!
Nice! Congratulations. I'd do some biochar tests, but don't use too much. Sometimes sany or light soils have a clay layer not far below the surface. One of the first things I would do is dig a deep hole and see what is down there.
@@SkillCult I’ve been making some small amounts of biochar, haven’t added it anywhere yet. Will dig down in a few areas and see what’s down below. Thanks for the advice :)
Integrity is a good name.
I am moving to a 5 acre plot in north Florida and would love to grow some of your apple trees. Been following for 5 years probably and love your content! Supported in the past and bought seeds. Would your trees do on here or no?
If you mean would my trees do well there, the jury is out. There are people in florida growing some of them, so we'll see. All my varieties should be considered experimental for now.
i have a crazy amount of apples already. i had to start making apple butter. if i dont cook it all the way down today, i will just freeze it till later in the season.
I really need to invest in a separate fridge or ice chest and change thermostat to store these all.
Hey man, sorry to ask this here out of place. I know you've been working hard with your apple trees but I see its been about a year since you've done leather tanning. I've been trying to find videos on how to tan stingray leather specifically but can't seem to find anything. I was curious if there's any chance you would be able to make a video on it!
Unfortunately, I haven't ever had the opportunity to any type of shark/ray skin. It is done though. Like anything else, get all the fat and meat off somehow, throw it in lime, take off anything that sloughs off, delime and put it in tanning solution. I think they sand the bumps down. Some shark skin is so rough you can use the dried skin as sandpaper. There may be something in the old literature, but You'll have to dig deep. I have a page of old tanning books that can be downloaded. Go to www.skillcult.com/freestuff If you use the term shagreen, you might find more resources than looking for shark or ray.
Cross with Zestar
I don't have zestar, sell me on the idea.
@@SkillCult they are ready now.
Crop almost every year.
Hold up well after freezing and baking. Good size.
Very interesting sweet tart flavor.
Zone 4 hardiness or better.
Make very interesting tasting juice.
Drawback is they only have a month shelf life.
Please how can we get the seeds/seedlings?
If you google merkin you might have second thoughts about that name
Ha ha, who'd a thunk
Merkin LOL
I'm a little concerned with how often this recurs in my life. The word, not the, errr... fashion accessory.