Piedmont Pippin
Apple
Piedmont Pippin
Origin / History
Originated on the farm of the late James Woods, Rockford Township, Virginia, and supposed to be a seedling of the Albemarle Pippin. The variety is also listed under the name Dollins Pippin. A.J. Downing described it in The Fruits and Fruit Trees of America (1900).
Tree
Tree quite vigorous, upright at first, but spreading with age. Not a very early bearer, but giving large crops alternate years when of sufficient age, and promises to be valuable.
Fruit
Size: Large.
Form: Roundish oblate, conic, angular, sometimes oblique.
Stem: Stalk short, rather small.
Cavity: Large, deep, sometimes slight russet.
Calyx: Nearly closed.
Basin: Large, deep, slightly corrugated.
Skin: Greenish yellow, with a few nettings of russet.
Dots: Some brown dots.
Flesh and flavor: Pale yellow, half fine, crisp, tender, and juicy. Flavor rich subacid, slightly aromatic.
Core and seeds: Core medium.
Season
Season given as November, March.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
Nursery Catalog Sources
Found in 2 catalogs (1901–1913) from Illinois
- Benjamin Buckman (personal inventory) , Farmingdale , Illinois — 1901
- Benjamin Buckman (personal inventory) , Farmingdale , Illinois — 1913
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Piedmont Pippin.
Dollins Pippin.
Origin, on the farm of the late James Woods, Rockford Township, Virginia, and is supposed to be a seedling of the Albemarle Pippin; tree quite vigorous, upright at first, but spreading with age; not a very early bearer, but giving large crops alternate years when of sufficient age, and promises to be valuable.
Piedmont Pippin.
Fruit large, roundish oblate, conic, angular, sometimes oblique; skin greenish yellow, a few nettings of russet and some brown dots; stalk short, rather small; cavity large, deep, sometimes slight russet; calyx nearly closed; basin large, deep, slightly corrugated; flesh pale yellow, half fine, crisp, tender, juicy, rich subacid, slightly aromatic; core medium. November, March.