So why isn't it "Pomme Grise?"
A classic, the first of the russets that I usually see around here, Pomme Gris is good for eating or cider.
A small apple, firm in the hand, the Gray Apple is more of a rusty brown suede, with variegated colors--green streaks and a rosy orange blush--peeping shyly through the gauzy russet. Its shape is irregular and I'm not sure whether to say it has a little ribbing or none.
The flesh is a creamy yellow and tender, medium coarse.
This fruit has a pleasant rich flavor characteristic of russets generally: sweet and tart, with pear and cider notes and some sprightly acidity. It is further distinguished by a slight nuttiness and hints of citrus, vanilla, and, on the tip of the tongue, champagne. The general effect is refreshing and lively.
Vintage Virginia Apples says this one is also called "French Russet, Gray Apple, Grise, Leather Apple of Turic and Leather Coat."
Poverty Lane Orchards of New Hampshire, which grows Pomme Gris, said back in 2010, "Some pomologists link it to an old French variety, Reinette Grise; if true, this link brings us a taste of King Louis XIV's time." Other sources only trace the Gray Apple as far as the St. Laurence River Valley.