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Fall Pippin
type: Cooking, Culinary
synonyms: American Fall, American Fall Pippin, Autumn Pippin, Cat Head, Cobbet’s Fall, Cobbet’s Fall Pippin, Cobbett’s Fall, Cobbett’s Fall Pippin, Corbett’s Fall Pippin, Corbett’s Tall Pippin, Episcopal, Golden Pippin (there is also a cultivar by this name, see @8848), Holland Pippin (there is also a cultivar by this name, see Holland Pippin ), Philadelphia Pippin, Pound Pippin, Pound Royal, Prince’s Large Pippin, Sudlow’s Fall Pippin, Summer Pippin, Van Duym’s Pippin, Van Dyn’s Pippin, York, York Pippin
identification: Large, cylindrical and sometimes with a hint of ribbing at the eye. The skin is thin, smooth and greenish-yellow maturing to yellow, sometimes with a brownish blush on the sun-exposed face. Scattered lenticels. The stem is medium long and set in a shallow, wide cavity. The calyx is large, open, set in a wide and moderately deep basin.
characteristics: The flesh is white with tinges of yellow. Fine-grained. tender and juicy. Aromatic and slightly brisk. Browns quickly when exposed to air.
uses: An American cooking apple.
origins: First listed in the U.S.A. in 1806 and probably originated well before that time. Possibly a seedling of Holland Pippin or White Spanish Reinette . Popular through most of eastern North America, especially in the Shenandoah Valley where it was favoured as early winter apple. Thought to be an American apple though true origin is unknown.
cultivation: Moderately vigorous, upright spreading, spur bearer. Tolerates Hardiness Zones 4 to 9.
cold storage: Lasts for about two months in cold storage.
vulnerabilities: Susceptible to scab.
harvest: Ready for harvest starting in the latter half of the fourth period and over several weeks.
notes: It is often called Cobbett’s Pippin in Britain in honour of the political writer William Cobbett who introduced the apple in that country in the 1820s.
pollination group: D
pollination peak: 12
ploidism: Triploid. Sterile pollen.
cold storage weeks: 8
harvest period: 4
hardiness: 4
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