I planted this East Lothian Pippin (cooker) about six years ago and it’s been a phenomenal producer. It’s clearly enjoying the optimal space in the garden for sunshine.
Last week I harvested 16 kilos (36lbs) of apples from it. I made apple butter from most of the bounty and gave my neighbours a few kilos too.
There was considerable windfall as well, much of which I left for the insects, who then made a meal of themselves for the birds.
The East Lothian Pippin was first recorded in 1881 from Tyninghame Gardens. I purchased mine from Appletreeman in Perthshire.
Apple tree branches make excellent wands for kids and druids.
The apple of discord thrown by Eris the goddess of strife, resulted in the Trojan War. Today it means the crux of an argument. It’s a good name for a band or an LP too.
Apple butter is delicious spread on toast or spooned onto the top of your cereal. It’s easy to make – the East Lothian Pippin’s fluff up into puree with the slightest heat. I added cinnamon, ginger and nutmeg to my recipe and used some of last years cider as added flavour.
Chop the apples into quarters, no need to core, add to a large pan, stir in spices, add a sweetener, reduce on a low heat, press through a sieve and spoon the resultant butter into steralised jars. It keeps in the fridge for ages.
My East Lothian Pippin tree is companion planted with Goldenrod, Wild Garlic, Lady’s Mantle and Sweet Cicely.