The New England Apple Guide
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There’s a week every fall when the whole of New England smells like apples — cider on the stove, a pie cooling by the window, a paper bag of Macouns on the passenger seat.
But stand in front of a farm stand bin and it’s easy to freeze: McIntosh or Cortland? Which one makes the best pie? Which will still be crisp next week? This guide is the cheat sheet we wish we’d had — the New England apples worth knowing, what each one is best at, how to blend them for pie, and where to pick your own.
Which apple for what
Every apple has a job it does best. Here’s where to start, whatever you’re making this week.
- PieFirm, tart apples that hold their shape under a crust.Try Northern Spy, Baldwin, Crispin
- Cakes, crisps & crumblesApples that soften without turning watery.Try Cortland, Honeycrisp, Crispin
- ApplesauceTender apples that cook down fast and sweet.Try McIntosh, Cortland, Empire
- Cheese boards & saladsCrisp slices that stay white and bright.Try Cortland, Honeycrisp, Empire
- SnackingThe juicy, crunchy ones you eat on the drive home.Try Macoun, Honeycrisp, McIntosh
- CiderOld varieties with the sugar and tannin cider needs.Try Roxbury Russet, Baldwin
Five New England apples to know
If you only learn a handful of names at the farm stand, make it these.
- McIntoshThe one every New Englander grew up with — tart, tender and made for sauce.
- MacounA short-season favorite. Crisp, perfumed and gone by November.
- CortlandSnowy flesh that’s slow to brown, so it’s the cheese-board apple.
- Northern SpyThe old-timers’ pie apple. Firm, tart and a great keeper.
- Roxbury RussetBelieved to be America’s oldest apple, first found in Roxbury, Massachusetts, in the 1600s.
New England apples at a glance
Keep this handy at the farm stand. Harvest times are approximate and shift a little each year and from orchard to orchard.
| Apple | Harvest | Flavor & texture | Best for |
|---|---|---|---|
| McIntosh | Early fall | Tart, tangy and tender, with bright white flesh. | Sauce, Snacking, Pie |
| Cortland | Early to mid fall | Sweet-tart and juicy, with snowy flesh that is slow to brown. | Pie, Sauce, Snacking, Salads |
| Macoun | Mid fall | Crisp, very juicy and sweet, with an almost berry-like perfume. | Snacking |
| Honeycrisp | Early fall | Exceptionally crisp and juicy, balanced sweet-tart. | Snacking, Pie, Baking |
| Empire | Mid fall | Crisp, sweet and mild, with deep red skin. | Snacking, Salads |
| Crispin (Mutsu) | Mid to late fall | Large, crisp and honey-sweet. | Pie, Baking, Snacking |
| Northern Spy | Late fall | Firm, tart and aromatic. | Pie, Baking |
| Baldwin | Late fall | Very firm, with a spicy, tart bite. | Pie, Cider |
| Roxbury Russet | Late fall | Rough, russeted skin over dense, sweet-tart flesh. | Cider, Snacking |
The perfect pie blend
The best apple pies rarely use just one apple. A single variety tends to be either too soft (a soupy filling) or too firm and one-note. A blend gives you slices that hold their shape, juice that thickens into syrup, and a flavor that’s both sweet and bright.
Our go-to blend for a 9‑inch pie
- 3firm, tart apples
Northern Spy or Baldwin - 2crisp, sweet apples
Crispin or Honeycrisp - 1soft, juicy apple
McIntosh or Cortland
That’s roughly six large apples, or about seven cups sliced. Can’t find Northern Spy? Any firm, tart apple works as the base. A deep pie dish gives a tall, generous pie room to bubble without spilling over. Once you find your family’s favorite mix, write it down — that’s exactly what our blueberry recipe cards are for.
Ready to bake? Browse our orchard recipes, from a classic double-crust apple pie to a cider cake that uses the whole season’s flavor.
Before you go picking
A little planning makes apple picking feel like the slow, golden afternoon it’s supposed to be. Tick these off as you go:
Where to pick in New England
Every New England state has orchards worth the drive. Here’s one family-run favorite in each — local farms that have been growing apples for generations.
-
Vermont
Scott Farm Orchard
Dummerston
A historic farm growing more than 100 heirloom apple varieties — the place to taste apples you won’t find at the grocery store.
Plan a visit → -
New Hampshire
Applecrest Farm Orchards
Hampton Falls
A fourth-generation family farm near the Seacoast with pick-your-own and fall festivities.
Plan a visit → -
Massachusetts
Russell Orchards
Ipswich
A North Shore favorite with pick-your-own apples in September and October and a farm store worth the stop.
Plan a visit → -
Connecticut
Lyman Orchards
Middlefield
Farmed by the same family since 1741, with pick-your-own, a farm market and seasonal mazes.
Plan a visit → -
Maine
Ricker Hill Orchards
Turner
Family-run since 1803, with u-pick apples, fresh doughnuts and a cider tasting room.
Plan a visit → -
Rhode Island
Barden Family Orchard
North Scituate
Growing tree fruit since 1931, with pick-your-own apples, peaches and berries in season.
Plan a visit →
Hours, prices and picking dates change with the weather — always check the orchard’s website before you go.
Keeping apples fresh
Apples keep best cold. Tuck them in the refrigerator crisper, ideally in a bag with a few holes, and they’ll stay crisp for weeks — the late-season keepers like Northern Spy and Roxbury Russet for even longer. Keep them away from leafy greens and herbs, since ripening apples speed up spoilage in other produce, and sort out any bruised ones first. The old saying is true: one bad apple really can spoil the bunch.
Softer apples like McIntosh are best used within a week or two — which is the perfect excuse for a pot of applesauce in a heavy enameled Dutch oven.
Bring the orchard home
What we reach for once the apples come home.
-
Berry & Blue Shop
Blueberry Recipe Cards
For writing down your family’s pie blend.
Shop now -
Our pick
A Deep Pie Dish
Room for a tall, apple-heavy pie.
See it -
Our pick
A Classic Rolling Pin
For flaky, even crusts.
See it -
Our pick
An Enameled Dutch Oven
Our go-to pot for big batches of applesauce.
See it
“Our pick” items are affiliate links. Recipe cards are from the Berry & Blue Shop.
Apple questions, answered
What is the best apple for apple pie?
A mix is best. Use mostly firm, tart apples that hold their shape — Northern Spy, Baldwin or Crispin — and add one softer apple like McIntosh or Cortland for a juicy filling.
When is apple season in New England?
Picking usually runs from late August into October. Early varieties like McIntosh and Honeycrisp come first; keepers like Northern Spy, Baldwin and Roxbury Russet ripen later. Every orchard posts its own picking report, so check before you go.
Which apples are best for applesauce?
McIntosh is the New England classic because it cooks down quickly into a smooth sauce. Cortland and Empire add sweetness, so a mix needs little or no added sugar.
How do I keep apples fresh after picking?
Keep them cold — the refrigerator crisper is ideal — and store them away from leafy greens, since ripening apples speed up spoilage in other produce. Sort out any bruised apples first; one bad apple really can spoil the bunch.
More from the orchard
Happy picking — Berry & Blue
