Bonnie's Best is an apple that began in Wisconsin. The late Bonnie Keehn discovered this tree on her property in historic Cooksville, Wisconsin. She introduced it to Jung's in the late 1980's by bringing samples of the fruit and one of her prize-winning pies. Bonnie's daughter and granddaughter visit our orchard yearly to pick up some of these fabulous apples.
Approximate Ripening Date: September 28th
Flavor: A large apple with creamy flesh that is crunchy, tender, juicy and slightly tart.
Baking: Keeps its shape when cooked. Makes a flavorful, juicy chunky applesauce.
Apple Pie from the Bonnie-Best Farm Cooking (1993) by Bonnie Keehn cookbook - gifted to us from Bonnie's daughter, Marie.
4 or 5 cups of sliced apples
1/2 to 1 cup sugar, depending on apples
1-2 T Clear Jel
dot with butter
Put apples in pie shell which has been brushed with melted butter and sprinkled with corn flake crumbs. Mix sugar and Clear Jel and sprinkle over apples. Sprinkle with salt and cinnamon. Dot with butter. Brush the edges of bottom crust with water. Fit the top crust on and seal well. Put some holes in top for steam. Bake at 425-degrees for 20 minutes and then 350-degrees until done.