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Farmers interviewed by The Kitchn recommended several apple varieties for different uses, rather than naming one best apple. Their picks include McIntosh for eating fresh or baking, Macoun for its sweet-tart crunch, Cortland for a soft, acidic filling, and Empire for pies that hold their shape.
Farmers from family-run orchards in New York and Washington named several apple varieties they favor for eating and baking in a recent report by The Kitchn, pointing to McIntosh, Macoun, Cortland and Empire apples for different tastes and uses. Their recommendations suggest there is no single winner over Honeycrisp: the best choice depends on whether shoppers want a crisp snack or an apple that breaks down—or holds its shape—in a pie.
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 its autumn flavor as sweet-tart and said fresh Macs are firm, unlike the softer texture customers may encounter after storage or at a grocery store. Mulbury said McIntosh apples should be kept near 32 degrees.
Nick Simchuck, who runs Hidden Acres Orchards in Mead, Washington, with his wife, Caitlin, also recommended McIntosh. He highlighted the variety’s tartness when it cooks down in pie, saying it combines well with sugar. Tammy Boylan, a fourth-generation owner of Wright’s Farm in Gardiner, New York, instead named Macoun as her preferred apple, describing it as crunchy, juicy, tart and slightly sweet. The report identifies Macoun as a cross between McIntosh and Cortland.
For cooking, Mulbury recommended Cortland, whose white flesh browns less quickly and whose acidity can add flavor to baked dishes. Boylan suggested Empire for bakers who want apple pieces to retain more structure in pies or crumbles. She said the variety also stores well, helping the farm maintain consistency in pies sold year-round. These are farmers’ preferences and observations, not results from a controlled taste test.
Choosing Apples by Flavor and Texture
The recommendations give shoppers a practical way to choose apples by what they plan to do with them, rather than relying on a single variety’s popularity. A McIntosh may suit someone seeking a sweet-tart fresh apple or a filling that softens in a pie. A Cortland may appeal to cooks who want acidity and a less quickly browning cut surface, while Empire is the pick in this report for a firmer baked result.
That distinction matters because recipes and preferences differ. Some people want tender, saucy fruit inside a pie; others prefer pieces that remain distinct. The farmers’ comments also offer a reminder that eating quality can depend on freshness and storage, not only the name on the apple label. Their views help guide choices, but they do not establish that one variety tastes best for everyone.
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Four Varieties, Different Uses
The article is based on interviews with growers at family-owned orchards in New York and Washington. It sets out individual recommendations rather than a formal ranking: Mulbury favors McIntosh fresh from the tree and Cortland in the kitchen; Simchuck chooses McIntosh for its flavor in pie; Boylan prefers Macoun as an eating apple and Empire for baking when structure matters.
Mulbury emphasized that apple preferences are personal and that there are options for different occasions. She also pushed back on strict rules about which variety belongs in a recipe, noting that some of her customers like Honeycrisp pie even though she does not. The report’s headline frames the piece as a move beyond Honeycrisp, but its findings are farmer recommendations, not evidence that Honeycrisp is broadly out of favor.
“The way a McIntosh bakes down in a pie, it’s got kind of a nice tart flavor.”
— Nick Simchuck, co-owner of Hidden Acres Orchards
No Universal Apple Taste Test
The report does not describe a blind tasting, lab analysis or comparison across a large group of growers. It records the personal opinions of three farmers about selected varieties and uses. It also does not establish how the apples compare in price, availability, nutritional value or performance across different recipes.
Mulbury’s storage advice for McIntosh is reported as a temperature near 32 degrees, but the article does not detail storage conditions or how long the apples were kept. The recommendations should not be read as a guarantee of identical texture or flavor in every store-bought apple. The farmers’ comments also do not show that consumers are abandoning Honeycrisp; Mulbury said some of her customers enjoy using it in pie.
Let the Recipe Guide the Pick
The report gives no upcoming survey, tasting or follow-up announcement. For shoppers, the next step is to match the variety to the desired result: try McIntosh or Macoun for a sweet-tart fresh apple, Cortland for a softer cooked filling, or Empire when a pie needs more structure. Buying from a local orchard may also let customers ask growers what is freshly harvested and how best to store it.
There is no need to treat the list as a definitive ranking. The farmers themselves describe different preferences and uses, and Mulbury advises cooking with the apples available and choosing what tastes good. Readers seeking a firm answer on which variety is best overall will not find one in this report.
Key Questions
Which apple did the farmers recommend for eating fresh?
Jenna Mulbury recommended McIntosh fresh from the tree, while Tammy Boylan named Macoun for its crunchy, juicy, tart-sweet qualities. Their choices reflect individual preferences, not a universal ranking.
Which varieties were recommended for apple pie?
McIntosh was praised for its tart flavor as it cooks down. Cortland was recommended for a softer, acidic filling, while Empire was suggested for pies where the fruit should hold more structure.
Is Honeycrisp a poor choice for baking?
The report does not establish that. Mulbury said she does not favor Honeycrisp pie, but also noted that many of her customers like it. The best choice depends on the eater’s preference and the texture desired.
Does the report prove these are the best-tasting apples?
No. It presents interviews with three orchard farmers, not a controlled or representative taste test. The recommendations are informed opinions about flavor, texture and cooking use.
Source: thekitchn.com
