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A report from The Kitchn features apple farmers from New York and Washington recommending McIntosh, Macoun, Cortland and Empire varieties for different tastes and cooking uses. Their choices are personal preferences, not a single agreed ranking, and the farmers stress that the best apple depends on how it will be eaten or cooked.
A new report from The Kitchn gathers apple recommendations from farmers at family-run orchards in New York and Washington, with McIntosh, Macoun, Cortland and Empire among their favorites. The interviews offer practical guidance for shoppers choosing apples for fresh eating or baking, but the farmers do not present a single variety as the best for everyone.
Jenna Mulbury, co-owner and operator of Northern Orchard in Peru, New York, recommends McIntosh apples eaten fresh from the tree. She describes a freshly picked Mac as crisp, sweet-tart and different from the softer texture customers may encounter in grocery stores. Nick Simchuck, who runs Hidden Acres Orchards in Mead, Washington, with his wife Caitlin, also favors McIntosh for baking, saying it develops a tart, full apple flavor in pie.
At Wright’s Farm in Gardiner, New York, fourth-generation owner Tammy Boylan names the Macoun as her favorite, describing it as crunchy, juicy, tart and slightly sweet. The report says Macoun is a cross between McIntosh and Cortland, and notes its aromatic character.
For baking, Mulbury recommends Cortland when cooks want apples that break down into a soft filling. She says its flesh browns less quickly than that of some other apples and that its acidity contributes flavor when cooked. Boylan recommends Empire for pies or crumbles where the fruit should retain more structure and crunch. She says the variety holds its shape during baking and stores well.
Choosing Apples by Their Use
The farmers’ advice highlights a practical point for shoppers: apple flavor and texture can change with the variety and how it is prepared. Someone seeking a crisp, sweet-tart apple to eat fresh may prefer a different option from someone who wants a soft, cohesive pie filling or fruit that keeps its shape in the oven.
The recommendations may also help readers look beyond Honeycrisp, but they do not establish that other varieties are objectively better. The source report is based on interviews with a small number of orchard operators, and preferences differ even among the farmers. Its central takeaway is to match an apple to personal taste and the intended use.
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Four Varieties, Different Uses
The report does not describe a formal taste test or a survey of apple growers. It is a set of opinions from farmers at three family-owned orchards, presented in response to questions about favorite apples and their uses. The recommendations reflect their experience with fruit grown and sold at their orchards, rather than a controlled comparison across varieties.
The distinctions in the interviews are mostly about texture and flavor. McIntosh is praised fresh and in pie; Macoun for a crunchy, juicy balance; Cortland for a softer cooked filling; and Empire for holding its form. Mulbury also cautions that cooking is a matter of taste: she dislikes the idea of Honeycrisp pie, while acknowledging that many of her customers enjoy it.
“It is crunchy and juicy, and it’s tart and a little sweet.”
— Tammy Boylan, fourth-generation owner of Wright’s Farm
The report does not identify a single variety that farmers collectively agree has the best flavor. It also provides no blind taste test, broader grower survey or comparative data on sweetness, acidity, storage life or baking performance. The recommendations should be understood as the views of the interviewees, not a definitive verdict on apple varieties.
Results can also depend on factors the article does not compare, including harvest timing and how fruit has been stored. Mulbury says McIntosh should be kept around 32 degrees, but the report does not provide a broader storage guide for all the varieties discussed.
What Shoppers Can Try
The report offers no announced follow-up study or next milestone. For shoppers, the next step is to use the recommendations as a starting point: try McIntosh or Macoun for fresh eating, Cortland for a softer baked filling, or Empire when a pie or crumble should retain more bite. The farmers’ advice leaves room for individual preference, including using Honeycrisp if that is the flavor or texture a cook wants.
Key Questions
Which apple varieties do the interviewed farmers recommend?
The report features recommendations for McIntosh, Macoun, Cortland and Empire. The farmers associate each with different eating or baking preferences rather than naming an overall winner.
Which apples are recommended for pie?
Nick Simchuck recommends McIntosh for its tart flavor in pie. Jenna Mulbury favors Cortland for a softer, thick filling, while Tammy Boylan recommends Empire when the fruit should keep more structure.
Which apple does Tammy Boylan prefer?
Boylan, a fourth-generation owner of Wright’s Farm, says she favors Macoun, describing it as crunchy, juicy, tart and slightly sweet.
Does the report establish that Honeycrisp is a poor choice?
No. The farmers share personal opinions, not results from a formal comparison. Mulbury says she would not choose Honeycrisp for pie but acknowledges that many customers like it that way.
Source: thekitchn.com
