We have picked some beautiful Wolf River apples this year. These are our second most requested apple and are highly prized for pies by cooks far and wide for two reasons. First is that their impressive size means peeling only a couple of apples to make a pie. Second is that they are a fairly dry apple making them less likely to overflow the pie plate and make a mess in the oven, even without any thickeners. Another advantage is that they cook much quicker than an extremely hard apple like a Granny Smith, thus avoiding burning the delicate crust.
As with most of our apples this year the Wolf Rivers have beautiful color.