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A Kitchn report asked growers at family-owned orchards in New York and Washington which apples they favor for fresh eating and baking. Their picks included McIntosh, Macoun, Cortland and Empire, but the growers stressed that there is no single best apple for every taste or use.
Growers from family-run orchards in New York and Washington named McIntosh, Macoun, Cortland and Empire among their favorite apples for eating fresh or using in baked dishes, according to a report published by The Kitchn. The recommendations offer shoppers practical guidance, but they are growers’ preferences—not a ranking that establishes one variety as the best-tasting apple for everyone.
Jenna Mulbury, co-owner and operator of Northern Orchard in Peru, New York, favors McIntosh eaten fresh from the tree. She described a just-picked apple as sweet and tart, with a firm texture she said can differ from the softer McIntosh apples some customers encounter in grocery stores. Mulbury said the apples should be kept at about 32 degrees.
Nick Simchuck, who runs Hidden Acres Orchards in Mead, Washington, also recommended McIntosh, particularly for pie. He said the fruit cooks down with a tart flavor that pairs well with added sugar. At Wright’s Farm in Gardiner, New York, fourth-generation owner Tammy Boylan named Macoun as her favorite, 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, citing its white flesh, which she said browns less quickly, as well as its acidity and tendency to break down when cooked. Boylan suggested Empire for pies and crumbles when a firmer texture is wanted, saying it holds its shape and stores well. The growers’ comments distinguish apples by how they taste and behave in the kitchen rather than presenting a formal comparison or taste test.
Choosing Apples for Taste and Texture
The recommendations matter to shoppers because varieties can differ in sweetness, acidity and texture, and those qualities affect both fresh eating and baking. A McIntosh that is appealing straight from an orchard may soften substantially in a pie; a Cortland that breaks down can suit someone seeking a softer filling, while an Empire may better fit a recipe where pieces should retain their shape.
The report also pushes back on the idea that one popular variety, such as Honeycrisp, is the automatic choice for every purpose. It does not establish that Honeycrisp has fallen out of favor or that the named varieties taste better overall. Instead, the growers offer informed, personal recommendations that can help readers match an apple to what they plan to eat or cook.
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Growers Match Varieties to Uses
The Kitchn report was based on interviews with orchard operators from two apple-growing states, not a survey of growers nationwide or a controlled tasting. Its question—what apple is best—prompted different answers depending on whether the subject was eating fruit fresh, making pie or choosing a texture for a crumble.
That distinction is reflected in the recommendations: McIntosh was praised for its autumn flavor and use in pie, Macoun for its juicy crunch, Cortland for its cooking qualities, and Empire for holding its structure in baking. These are the interviewees’ observations; the article provides no standardized test, sales data or broad evidence that consumers share the same preferences.
“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 Taste-Test Winner
The report does not establish which apple variety has the best flavor overall. It includes preferences from a small group of orchard operators, but no blind tasting, consumer survey or measured comparison of flavor. The source also does not provide a direct evaluation of Honeycrisp against each variety, so the headline’s contrast should not be read as evidence that farmers have collectively rejected it.
Recommendations may also depend on harvest timing, storage and individual taste. Mulbury’s advice to keep McIntosh near 32 degrees is her guidance in the report; it does not provide a complete storage guide for all varieties. The article does not specify how long each apple stays fresh under particular storage conditions.
Shoppers Can Choose by Use
The report does not announce a new harvest, industry decision or upcoming study. For shoppers, the practical next step is to ask local orchard staff which varieties are currently available and how they recommend using them. Readers can use the growers’ suggestions as a starting point: try McIntosh for fresh eating or pie, Macoun for a juicy snack, Cortland for a softer cooked filling, or Empire when a baked dish should retain more structure.
Ultimately, the growers’ own advice is to choose according to personal taste and the recipe. Honeycrisp remains an option for people who enjoy it, including in pie; the source reports one grower’s reservations alongside customers who disagree, rather than any change in availability or industry consensus.
Key Questions
Which apple varieties did the growers recommend?
The growers named McIntosh, Macoun, Cortland and Empire, with different varieties suited to fresh eating or particular baking textures.
Which apple did the growers favor for pie?
Nick Simchuck recommended McIntosh for its tart flavor as it cooks down. Tammy Boylan recommended Empire when a pie or crumble should retain more structure.
Did the report find that Honeycrisp is worse than the other apples?
No. The report presents individual preferences, not a formal taste test or evidence that Honeycrisp tastes worse. Mulbury dislikes the idea of Honeycrisp pie, while saying many of her customers enjoy it.
What makes Cortland useful for cooking?
Mulbury said Cortland has white flesh that browns less quickly, some acidity and a texture that breaks down during cooking. She prefers it for a softer, more uniform pie or crisp filling.
How did the report say to store McIntosh apples?
Mulbury said McIntosh should be kept at about 32 degrees. The report does not give detailed storage instructions for every apple variety.
Source: thekitchn.com
