Regional apple varieties prevail with choice based on firm to semi-firm texture once baked and tasting notes certainly acidic and also carrying the apple flavor. Varieties include Belle de Boskoop, Stayman Winesap, Gravenstein, Newtown Pippin, Bramley's Seedling, Karmijn de Sonneville, Zabergau Reinette, Yellow Transparent, Calville Blanc, Granny Smith, Glockenapfel, Jonagold, Jonathan, Northern Spy, and Rhode Island Greening.[13]