Martha Stewart

A century ago, everyone knew what apples were for. And they were rarely just for eating out of hand — especially among clever and economizing New Englanders. You could cook with them, bake them, sauce them, dry them. You could press them into cider and either boil it down to syrup or let it ferment into alcohol or vinegar. The vinegar, in turn, could be used as a food preservative, a medicinal tonic or an all-purpose household cleaner. The scraps, peels and cores were fed to the animals.

For the past 40 years, preservation pomologist John Bunker has turned four of the 100 acres of his Super Chilly Farm, in Palermo, Maine, with its more than 200 heirloom varieties, into a living testament to the history of apples in New England. Not only does the 62-year-old's land preserve varieties that are more than 200 years old, but Bunker also aims to revive an appetite for them with a CSA that delivers 12 pounds of unusual heirloom apples every other week to its 70 devoted shareholders. (A CSA, short for community-supported agriculture, has customers paying for a farm's produce in advance of the season, with deliveries during harvest time.)

Red Delicious these apples are not; their flavors are so far from what we have come to expect from the produce aisle that they are seldom something we would just chomp into. “Our customers actually want the apples no one else has heard of,” says Bunker, who, along with his wife, Cammy Watts, researches each of the biweekly offerings and includes recipes that incorporate them.

Bunker's apple season starts in February, when he drives around collecting specimens (he hangs “Wanted, Alive” posters all over the region, seeking the oldest apples around, many of which are practically unknown). Maine lends itself nicely to his mission of tracking down and identifying these varieties: So many self-sufficient homesteads had multiple trees, he says, “and a grandmother would look out at her yard and say, 'That tree was for that dish.'” When local landowners offer their family's heritage fruit, Bunker collects a scion — usually just a twig with a few buds — and grafts it to one of his trees. As such, a single tree in his orchard might bear a dozen types of apples. Or, as Bunker puts it, “I'm participating in a miracle.” Late spring is marked by the arrival of the interns, apple-obsessed (and profit-sharing) 20-somethings who apprentice themselves to Bunker's observational and intuitive way of farming.

The season peaks from late August through October, with the CSA's brown paper bags brimming with five or six varieties every other week. Bunker is so committed to propagating an appetite for unusual apples that he often buys up crops that his fellow Maine farmers can't sell to markets or co-ops because they're considered too idiosyncratic (misshapen, complexly flavored). By including those wild cards — as well as the recipes that use them — in his CSA deliveries, he aims to drum up demand for his neighbors' supplies, bolstering their future livelihood.

The true culmination of Super Chilly's season, however, is the apple-pie taste-off. Bunker started it about 15 years ago, with entrants hewing to rules meant to level the playing field: Each pie must use the same crust, spice mixture, half cup of sugar — and feature just one type of apple. “If you think apple pie tastes like apple pie,” Bunker says, “try eating four types side by side.”

So which apple makes the best pie? Bunker can't play favorites. Just never count out an apple's ability to surprise you, he says: “An apprentice (once) remarked that the farm's worst-tasting fresh apple made for the best-tasting pie.”

John Bunker's Apple Pie

Makes 8 servings.


2 C all-purpose flour, plus more for surface

1⁄4 tsp salt

11⁄2 sticks cold unsalted butter, cut into 1⁄2-inch pieces

1⁄4 to 1⁄2 C ice water


11⁄4 lbs Gala apples (about 3 apples), cored and cut into 1⁄2-inch wedges

11⁄4 lbs Golden Delicious apples (about 3 apples), cored and cut into 1⁄2-inch wedges

1⁄2 C sugar

2 TBS all-purpose flour, plus more for surface and fork

1⁄2 tsp ground cinnamon

1⁄4 tsp freshly ground nutmeg

1⁄8 tsp ground cloves

2 TBS unsalted butter, cut into 1⁄2-inch pieces

Make the crust: Toss flour, salt and butter in a large bowl to combine, using your hands. With palms facing up, scoop mixture into hands, and press the butter between fingers and thumbs to create petal shapes coated in flour (this will take a few minutes). When there are no more clumps of butter, gradually stir in 1⁄4 cup ice water with a fork. Squeeze a handful of the mixture between your fingers; if it crumbles, stir in more ice water, 1 tablespoon at a time, until it holds together. Turn out mixture onto a lightly floured surface. Gather mixture with both hands, and press to form a dough, folding in half and pressing a few times just until it holds together without cracking or crumbling (do not overwork). Shape dough into 2 disks, wrap each in plastic wrap, and refrigerate until firm, at least 30 minutes and up to 2 days.

Preheat oven to 375 degrees with rack in lower third. Roll out 1 dough disk into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie plate.

Make the filling: Toss apples, sugar, flour and spices in a bowl. Spread apple mixture in pie shell, and dot top with butter.

Roll out second disk into a 12-inch round on a lightly floured surface, and place over apples. Fold overhang under edge of bottom crust. Crimp edge with the floured tines of a fork. Prick top of crust with fork in several places.

Bake until crust is golden, 55 minutes to 1 hour 5 minutes. Let apple pie cool completely on a wire rack before serving.