St. Edmund's Russet, also known as Saint Edmund's Pippin, is from St. Edmunds, in Suffolk, England, 1870. This heirloom is a flat uniform-sized apple covered with a smooth pale fawn-colored russet in our climate.
The fruit is very juicy, crisp, yellowish flesh, and nutty, great for cider as well as eating. In Apples of Uncommon Character, Rowan Jacobson describes St. Edmunds Russet's flavor as "Like vanilla pudding infused with pear essence. Early in the season, the richness can be masked by a blast of lemony acid, but this gives way to a yellow-cake flavor". Does not keep well, should be eaten or pressed for cider soon after harvest.
The apple ripens in early September in upstate New York, trees are hardy to zone 5.