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Apples Now Available

Fresh Harvest Available in our Temperature-Controlled, Pack-your-own Apple Display Room. Mix all the varieties in your bag!

We now have the following New York State Apples available in our pack-your-own apple display room.  You may mix and match all the different varieties in our paper apple tote bags. Bag sizes range in size and include: 1/4 peck (~2.5 lbs.), 1/2 peck (~5 lbs.), 1 peck (~10 lbs) &  a 1/2 bushel (~20 lbs.)  Remember: all our apples are "FREE", you just purchase the bag so whatever size bag you choose be sure to fill it to the TOP and you may mix all the varieties in your bag!

Yes, you can blend apples in your pies!   Thanks to our Mix and Match, Pack-your-own Apple Display room you can select multiple varieties recommended for pies.  From the varieties listed below we would recommend a mix of Cortland, Crispin, Jonagold and Ida Red in your home-made pie.  We also have crust mix available and remember..."pie without cheese is like a Kiss without a Squeeze!"

Cortland
Cortland
Cortland
Created at the New York Agriculture Experiment Station in Geneva in 1915 as a cross between a McIntosh and a Ben Davis Apple. Sweet and tart the Cortland is good for eating and cooking... particularly baked apples and pies. The Cortland stays white longer when cut so it is also good in salads!
Gala
Gala
Gala
A cross between a Golden Delicious and a Kind´s Orange Apple. The Gala is sweet, crisp and juicy - Perfect for the kids lunch boxes!
McIntosh
McIntosh
McIntosh
Discovered in Ontario, Canada by John McIntosh in the 1800´s the "Mac" is New York´s Classic eating apple. Sweet and juicy with a tart tang the McIntosh also make great apple sauce.
Empire
Empire
Empire
New York´'s Apple! The Empire was developed in 1966 at New York´s Agriculture Experiment Station in Geneva, NY as a cross between a McIntosh and a Red Delicious. The Empire is a tasty blend of sweet and tart and ideal for fresh eating and baking.
Red Delicious
Red Delicious
Red Delicious
Discovered in Peru, Iowa in 1880 the Red Delicious was once the most propagated apple in the United States. These "Reds" taste like the good-old-times, sweet and flavorful...NOT like those Red Delicious grown in Washington that taste like cardboard and will last two years in a fruit bowl.
Jonagold
Jonagold
Jonagold
Another apple developed at New York´s Ag. Experiment Station in Geneva, NY the Jonagold is a cross between a Jonathan and a Golden Delicious. Honey-sweet and very juicy the Jonagold is great in pies and for baked apples.
Ida Red
Ida Red
Ida Red
Crisp and tart. Great for pies and fresh eating. A classic apple that Grandma always added to her secret pie blend!
Cameo
Cameo
Cameo
A bright, red-striped apple with a creamy orange color; firm and crisp. It has a thin skin with a sweet/tart flavor, and makes a great fresh eating apple. You may even notice a hint of pear.  Growers often refer to the Cameo as a late-ripening Gala.  Excellent for fresh eating long after the harvest is done.
Fuji
Fuji
Fuji
Fuji apples have it all – they're super sweet, wildly juicy, extremely crisp, and ideal for snacking. This Japanese apple has American parents, Red Delicious and Ralls Janet, an antique apple that goes back to the days of Thomas Jefferson and 1793.  Very sweet and extremely juicy wiht crisp, cream-colored flesh.  Great for no-sugar-added apple sauce!
Fortune
Fortune
Fortune
A spritely apple with a slightly spicy flavor. It's a cross between a Red Spy and Empire apple, and was created at Cornell University.  Very similar to the classic Northern Spy but with a deeper red color.
Crispin
Crispin
Crispin
Bite into a Crispin for a great crunch and mouthful of sweet juice. The original name for this exceptional apple was Mutsu, reflecting its Japanese heritage. It was renamed Crispin in the late '60s and has been gaining fans ever since. Sweet,  juicy and extra crisp.   Excellent for eating, baking, pies and salads.  Also Crispins are great for roasting as a side for your favorite roast.
Northern Spy
Northern Spy
Northern Spy
The Northern Spy is a domestic cooking apple that originated in East Bloomfield, NY in about 1800.  The white flesh is juicy and crisp with and mildly sweet with a rich aromatic sub acid flavor.  Tarter than most and not a "beautiful" apple this is a long-time favorite of Upstate New York pie bakers.  We suggest that you blend them with Crispin, Jonagold, Cortland and Ida Red to make a perfectly flavorful pie!
What our visitors are saying

“The Cider is the Best Ever and the Apples are the size of Grapefruits!”

-TripAdvisor Reviewer
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