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Apple growers interviewed by The Kitchn named different favorites for eating fresh and baking, rather than choosing one best-tasting variety. Their picks include McIntosh and Macoun for fresh eating, and Cortland and Empire for contrasting pie textures.
Apple growers interviewed by The Kitchn recommended several varieties for different uses, pushing back on the idea that there is one best-tasting apple. Their choices—McIntosh, Macoun, Cortland and Empire—reflect personal preferences about flavor, freshness and how apples behave in pies and other baked dishes, not a formal tasting or industry-wide ranking.
Jenna Mulbury, co-owner and operator of Northern Orchard in Peru, New York, favors a freshly picked McIntosh for eating out of hand. She described the autumn fruit as sweet and tart, and said fresh Macs can be firm rather than mealy. McIntosh was also Nick Simchuck’s choice for pie: the Hidden Acres Orchards operator in Mead, Washington, said its tartness pairs well with sugar as it cooks down.
For fresh eating, Tammy Boylan, a fourth-generation owner of Wright’s Farm in Gardiner, New York, prefers Macoun apples. She described them as crunchy, juicy, tart and slightly sweet. The report says Macoun is a cross between McIntosh and Cortland and is known for its juiciness and aroma.
Mulbury’s kitchen pick is Cortland, whose white flesh browns more slowly than that of some other apples, according to her observations. She likes its acidity and the way it breaks down into a thick, chunky filling. Boylan recommends Empire apples for bakers who want pieces to retain more structure and crunch. These are growers’ recommendations, not results from a controlled comparison of varieties.
Choosing Apples by How You’ll Use Them
The growers’ main point is practical: flavor and texture depend on the job. A variety that tastes crisp and balanced fresh may soften substantially in a pie, while an apple that holds its shape can suit bakers who want distinct pieces. Matching an apple to a recipe can help shoppers make more informed choices than relying on popularity or a single claim about which variety tastes best.
The recommendations also make clear that preference is personal. Mulbury said customers have different tastes and that there are no strict rules about which apples belong in a pie. The report does not establish that Honeycrisp is falling out of favor; it shows that these particular growers have other varieties they favor for specific uses.
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Four Varieties, Different Uses
The Kitchn’s report draws on conversations with growers at family-owned orchards in New York and Washington. The question was what they consider the best apple, but the answers were tied to occasions: eating fruit fresh, making pie, or seeking a particular cooked texture. That distinction matters because the article presents individual experience and advice rather than a blind tasting, sales analysis or broad survey of apple farmers.
Mulbury also advised that McIntosh apples should be kept around 32 degrees, describing that as the storage temperature for the variety. The report does not specify a storage duration or provide comparable storage guidance for the other apples. It also notes that apples bought in grocery stores may not have the same texture as a freshly picked McIntosh.
“The way a McIntosh bakes down in a pie, it’s got kind of a nice tart flavor.”
— Nick Simchuck, operator of Hidden Acres Orchards
No Overall Taste Ranking
The article does not identify a single best-tasting variety or claim that growers broadly agree on one. Its recommendations come from a small group of named orchard operators, and the source provides no tasting-panel results, survey figures or comparison of consumer preferences. The best choice may vary with freshness, growing conditions, storage and individual taste.
It is also unclear from the report how widely these varieties are available to shoppers or how their prices compare. Mulbury’s storage advice is specific to McIntosh; the source does not give equivalent temperatures or storage life for Macoun, Cortland or Empire.
Use the Advice at the Orchard
The report does not announce a new product, policy or follow-up study. Readers looking to apply the recommendations can ask an orchard or produce seller which varieties are freshly picked and how they are best used. For a crisp, sweet-tart apple eaten fresh, the growers point to McIntosh or Macoun; for baking, Cortland may suit a softer, chunky filling, while Empire is suggested for a firmer result.
Those are starting points, not rules. As Mulbury put it, cooks can use what they have and what tastes good to them. The source offers no later tasting results or broader measure of whether these growers’ preferences match those of other farmers or shoppers.
Key Questions
Which apple did growers recommend for eating fresh?
McIntosh and Macoun were the fresh-eating favorites cited in the report. Jenna Mulbury praised freshly picked McIntosh, while Tammy Boylan preferred Macoun for its crunch, juice and mix of tartness and sweetness.
Which apples did the growers recommend for pie?
Nick Simchuck recommended McIntosh for its tart flavor as it cooks down. Jenna Mulbury favored Cortland for a softer, chunky filling, while Tammy Boylan recommended Empire for pies where the fruit should hold its shape.
Does the report say Honeycrisp is a poor apple?
No. The article reports individual growers’ preferences and does not establish that Honeycrisp is inferior or losing popularity. Mulbury said customers have different tastes and that some like Honeycrisp in pie.
How should McIntosh apples be stored?
Mulbury said McIntosh apples should be kept around 32 degrees. The report does not provide a storage duration or similar guidance for the other varieties.
Source: thekitchn.com
