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A Kitchn report published about five hours before the supplied source text asked farmers at family-owned orchards in New York and Washington which apples they favor. Their picks included McIntosh for fresh eating and pie, Macoun for its juicy sweet-tart flavor, Cortland for soft, flavorful baking, and Empire when a pie needs to hold its shape.
A new Kitchn report featuring apple growers from family-run orchards in New York and Washington highlights McIntosh, Macoun, Cortland and Empire apples for different flavors and uses. The farmers did not agree on one best variety: their recommendations depended on whether an apple was being eaten fresh, baked into a pie or chosen for its texture.
Jenna Mulbury, co-owner and operator of Northern Orchard in Peru, New York, recommends a freshly picked McIntosh for eating out of hand. She described its autumn flavor as sweet-tart and said a fresh Mac is firm, unlike the softer texture shoppers may encounter after storage. Mulbury said McIntosh apples should be kept at around 32 degrees.
Nick Simchuck, who runs Hidden Acres Orchards in Mead, Washington, with his wife Caitlin, also favors McIntosh for baking. He said the apple cooks down in pie and brings a tart flavor that works with sugar. At Wright’s Farm in Gardiner, New York, fourth-generation owner Tammy Boylan singled out Macoun, a cross between McIntosh and Cortland, describing it as crunchy, juicy, aromatic, tart and slightly sweet.
For cooking, Mulbury likes Cortland because its white flesh browns less quickly and its acidity adds flavor. She prefers how it softens in pies and crisps. Boylan recommends Empire when bakers want apple pieces to retain their structure: she said they hold up in the oven rather than turning mushy, and store well for consistent baking. These are growers’ personal recommendations, not results from a comparative taste test.
Matching Apples to the Dish
The report offers practical guidance for shoppers deciding among varieties that may look similar but behave differently in the kitchen. A firm, sweet-tart McIntosh may suit fresh eating or a pie that cooks down; a Cortland may better fit a softer, chunkier filling; and an Empire may work for people who want more bite in a baked dessert. The differences can affect both flavor and texture.
The recommendations also qualify the headline’s suggestion that growers have settled on a new champion over Honeycrisp. The interviews present individual preferences, not a consensus that Honeycrisp is inferior or should be replaced. Mulbury said some of her customers enjoy Honeycrisp in pie, even though she personally dislikes that use. For readers, the takeaway is less about abandoning one popular apple than choosing by taste and recipe.
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Growers Favor Different Uses
The article began with a question about which apples work best for eating fresh, cooking and keeping in storage. Its author consulted orchard owners in New York and Washington, where the growers discussed varieties they particularly liked that season. The report does not describe a formal survey, blind tasting or ranking across orchards.
The farmers’ comments distinguish apples by how they taste and cook. Mulbury said overly sweet apples such as Gala can taste less distinctive once cooked, while Cortland’s acidity helps maintain flavor. Boylan’s Empire recommendation centers on structure and storage. These descriptions reflect the growers’ experience and preferences; the article does not provide laboratory measurements or side-by-side test results.
“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 Single Apple Wins
The report does not establish which variety has the best flavor overall. It includes opinions from three orchard owners at two New York farms and one Washington farm, but no broader poll or taste test. It also does not compare prices, availability or the performance of every variety in the same recipe.
Recommendations may vary by harvest, storage and individual preference. Mulbury’s guidance to keep McIntosh near 32 degrees is her advice in the report; it does not provide detailed storage instructions for the other varieties. The source also does not say that Honeycrisp sales or popularity are falling, or that farmers collectively prefer the named apples to it.
Choose by Taste and Texture
The article offers no scheduled follow-up or new industry development. For shoppers, the next step is to use the growers’ suggestions as a starting point: try McIntosh for fresh eating or a tart pie, Macoun for a crisp and juicy snack, Cortland for a softer filling, and Empire when a baked dessert should retain more structure. Availability will depend on the orchard and season.
Because the farmers stress that preferences differ, readers can compare varieties for themselves rather than treating the list as a ranking. The report’s closing advice is to cook with what is available and what tastes good to the person eating it.
Key Questions
Which apple did the farmers recommend for eating fresh?
Jenna Mulbury recommended McIntosh fresh off the tree, citing its sweet-tart flavor and firm texture. Tammy Boylan favored Macoun for its crunch, juiciness and balance of tart and sweet.
Which varieties did the growers recommend for pie?
McIntosh was praised for cooking down with a tart flavor. Mulbury recommended Cortland for a softer, chunkier filling, while Boylan suggested Empire when the apples should hold their shape.
Did the farmers say Honeycrisp is the worst apple for baking?
No. Mulbury said the idea of Honeycrisp pie makes her cringe, but she also said many customers like it. The report gives her personal view; it does not establish a general verdict on Honeycrisp.
Is this a formal taste-test ranking?
No. The Kitchn report presents interviews and individual recommendations from orchard owners. It does not report a blind taste test, survey or ranking of all apple varieties.
Source: thekitchn.com
