A modern apple for modern tastes. Turns out that these apples are typically called "Arlet" in Europe and "Swiss Gourmet" in the US. We do just the opposite here at the orchard and most commonly refer to them as Arlet.
Approximate Ripening Date: September 3rd
Flavor: The arlet is a tart-sweet apple - tart foremost with that bit of sweetness coming in second. It has creamy-white fine-grained juicy flesh that is firm with a nice crunch. It has a complex flavor that some say hint at berries, melon and sugar cane. Good keeper when stored properly.
Baking: This apple tends to keep it's shape when baked and is popular for pies and making ciders.
History: Cross between the Golden Delicious x Idared developed in Switzerland.
Frosted Apple Slices
by Bev Walters
2 cups flour
1 tsp salt
3/4 cup shortening
2 egg yolks
1 T lemon juice
5 T water
3 lbs apples (1/4 peck)
1 cup sugar
1 T flour
2 tsp butter
1 tsp cinnamon
Sift flour and salt. Cut in shortening as for pastry. Beat egg yolks and combine with water and lemon juice. Stir into flour mixture just until blended; form into 2 balls and chill.
Roll out each ball to fit 9 x 13 pan. Place in one crust, top with apples. Sprinkle with sugar, cinnamon, and flour mixture. Dot with butter. Place other crust on top. Bake at 375-degrees until fruit is tender. Top with powdered sugar frosting.