Arkansas Black
Ripens: Very late in the season (late October or early November) Recommended Use: Eating/pie baking (store in refrigerator until January before eating—it is a “long-keeper”) Taste: Hard and crisp, fairly tart (mellows when stored) This late season apple is fantastic...
Ashmead’s Kernel
Ripens: Mid-September Recommended Use: Fresh cider/baking (pies and tarts) Taste: High flavor The Ashmead’s Kernel is a very old apple variety and is one of few English apples to thrive in North America. This green, russeted heirloom apple is distinctly tart with a...
Baldwin
Ripens: Mid-season Recommended Use: Eating Taste: Firm, fresh, tart The Baldwin apple has a great deal of tartness, accented by strong bitter notes. The Baldwin Apple is excellent for cider blends, cooking, and cheese pairings.
Blue Permain
Commonly found in New York State, the Blue Pearmain is an heirloom apple variety known for its unusual blue-colored bloom. This apple was introduced in the 19th century and is still considered a good apple for making ciders and juices, as well as for eating.
Bramley’s Seedling
Ripens: October Recommended Use: Baking Taste: Sharp (high in acid) The Bramley’s Seedling is an excellent pie-making apple due to its tartness, high acidity, and high concentration of pectin. This highly prized apple is perfect for baking. **DLC owner and orchardist,...
Brown’s Apple
Ripens: October Recommended Use: Cider/baking (pies) Taste: Somewhat tart Brown’s apple is an English cider/pie apple similar to the Bramley’s Seedling. Slightly sweeter with a bit less acidity, the Brown’s Apple is great for pie-making.
Bulmer’s Norman
Bulmer’s Norman is a 19th century French apple that produces a bittersweet juice and is used exclusively for cider-making. *DLC uses these apples exclusively for hard cider making. They are not available for sale.
Calville Blanc d’Hiver
Ripens: Late September Recommended Use: Eating Taste: Tart, rich, flavorful The French rival of Britain’s famous culinary apple, Bramley’s Seedling, the Calville Blanc is a prized baking apple. It is sweeter than Bramley’s and firmer when cooked. Flavor improves...
Crab Apples
Ripens: Very late in the season (late October or early November) Recommended Use: Cider/jelly/orchard pollination Taste: Tart
Dabinett
A very high-quality English cider variety, the Dabinett produces bittersweet juice for cider-making. It can also be used in juices.
Egremont Russet
Ripens: Earliest in orchard (August) Recommended Use: Eating/cooking (pies and salads) Taste: Unique, nutty The Ergremont is a classic English Russet apple from the Victorian Era. This uniquely nutty apple is good for eating, pie-making, and salads.
Fameuse
Fameuse is a fairly small bright red/crimson apple with bright white flesh and a distinctive sweet flavor. It originates from the area of Quebec in Canada, and is able to tolerate extreme winter cold.*DLC uses these apples exclusively for hard cider making. They are...
Fortune
Ripens: Early September Recommended Use: Baking (pies)/fresh cider Taste: Crisp, sweet-tart Great for balancing strong flavors while you cook, the Fortune apple can be blended into applesauce, added to a pie mix, and much, much more. With Fortune apples the...
Freedom
Ripens: Early September Recommended Use: Eating Taste: Juicy, sweet The Freedom is a good multi-use apple. The variety is crisp, juicy, and sweet, with low acid and great tasting flesh, perfect for eating and cooking.
Gala
Gala apples are covered in a thin yellow to orange skin, highlighted with pink to red stripes that vary in hue dependent upon the apples maturity. Their dense flesh is creamy yellow and crisp, offering a mildly sweet flavor and flora aroma.
Golden Russet
Ripens: Mid to late September Recommended Use: Eating/baking/cider Taste: Nutty The “champagne” of old time cider apples. Crisp, highly flavored, fine textured, yellow flesh makes very sugary juice. Although the origins are not clear, the Golden Russet arose in...
Gold Rush
Ripens: Late in the season (last apple to ripen in orchard) Recommended Use: Eating/drying/baking (pies) Taste: Very tart (tartest in orchard) Tart and crunchy, this late season apple will sweeten with storage. Firm, and tart at first, Gold Rush do not brown quickly...
Grimes Golden
Ripens: Early to mid-season Recommended Use: Eating/baking (good for pies) and cider Taste: Tart A very uniquely tart apple, the Grime’s Golden’s flavor rolls on your taste buds as you chew changing from a crisp, refreshing tartness to an unexpected nuttiness. This...
Harry Masters Jersey
Harry Master’s Jersey is a late blooming, traditional English apple variety primarily used for making cider. *DLC uses these apples exclusively for hard cider making. They are not available for sale.
Hewes Crab
The Hewes or Virginia Crab is a very popular apple and produces high-quality cider juice. This apple is sweet and is considered one of the best American cider apples producing wonderfully aromatic cider. Great Lakes Cider and Perry Competition Specialty Cider...
Jefferis
In the late 1880s, Jefferis was a renowned award winning apple. This small to medium-sized apple ripens early from late August into September. Thin skinned, crisp, and super juicy, Jefferis is a fabulous lunchbox apple.
Kingston Black
Originating in 19th century England, the Kingston Black is a cider apple that produces bitter sharp juice. *DLC uses these apples exclusively for hard cider making. They are not available for sale.
Lady
Ripens: October Recommended Use: Eating/cider Taste: Sweet The Lady is an old French apple with a good aromatic flavor. This apple is crisp, tart, and sweet and is a good apple for eating, cooking, and juicing.
Liberty
Ripens: Mid-season Recommend Use: Eating Taste: Crisp, sweet-tart The Liberty is a modern variety originally developed for disease resistance by New York State Agricultural Experiment-Station. This sweet and tart, apple is excellent for eating out of hand or for...
Maiden Blush
Ripens: Mid-season Recommended Use: Eating Taste: Crisp, slightly tart An old 19th century North American apple variety, the Maiden’s Blush apple is an excellent cooking, eating, and cider-making apple. This apple has crisp, tender flesh with sharp acid flavor that...
Malus Sieversii (7, 11, 13)
Malus sieversii is a wild apple native to the mountains of Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan and China. Research has recently shown that this species is the principal ancestor of the domesticated apple. *DLC uses these apples exclusively for hard cider...
Miller Red
Ripens: Early September Recommended Use: Eating Taste: Sweet, juicy A small early season English apple popular in the Victorian Era, the Miller’s Red apple variety is a sweet and juicy eating apple.
Newtown Pippin
Ripens: Late October Recommended Use: Drying/cider/cooking (pies and apple sauce) Taste: Mild, very aromatic Thomas Jefferson’s favorite apple, the Newtown Pippin is not great for eating on its own but makes a lovely cider and keeps well. Tart at first, this apple...
Pittmaston Pineapple
Ripens: Early in the season Recommended Use: Eating (good for lunch boxes) Taste: Sweet, juicy An old English variety with a taste reminiscent of pineapples, the Pitmaston Pineapple is a thin-skinned, and juicy apple. This is an excellent eating apple.
Pixie Crunch
Pixie Crunch is a delicious sweet-sharp apple sized perfectly for lunch boxes. This sweet, juicy little jewel complements the kids’ PB&J as well as a more sophisticated adult lunch. Great to snacks with cheese or nuts, too!
Porter’s Perfection
Originating in 20th century England, the Porter’s Perfection is an English cider apple variety that produces a bitter-sharp juice for blending. *DLC uses these apples exclusively for hard cider making. They are not available for sale.
Red Gravenstein
Ripens: Mid-August Recommended Use: Cooking (pies and apple sauce) Taste: Great flavor An old apple variety from Denmark which remains popular in both Europe and North America due to its high quality flavor, the Red Gravenstein is a good eating and cooking apple with...
Redfield
Originating in the United States, the Redfield cannot be enjoyed raw but can be enjoyed in ciders and juices due to its uniquely red flesh.
Rhode Island Greening
Ripens: Late in the season Recommended Use: Baking (pie) Taste: firm, very tart One of the oldest American apple varieties, the Rhode Island Greening has been known since the 1650s. This apple is tart and primarily used for pie-making.
Roxbury Russet
Ripens: Mid to late September Recommend Use: Eating/baking/cider Taste: Nutty Thought to be the oldest named American apple variety it was originally grown from a seed planted in Roxbury Massachusetts in the early 1600s. It was grown widely in the colonies including...
Shizuka
The Shizuka originated from Japan. This variety is crisp and sweet with low-acid. It is a great lunch-time eating apple!
Snow Sweet
Ripens: Early September Recommended Use: Eating Taste: Very sweet Another apple developed by the University of Minnesota, the Snow Sweet apple variety is sweet with a slight tart balance and rich overtones. This apple is an excellent eating apple.
Splendour
Ripens: Mid-season Recommended Use: Eating/baking (baked apples) Taste: Very sweet A popular commercial apple variety from New Zealand, the Splendour is a crunchy, sweet, and juicy eating apple.
St. Edmund’s Russet
St. Edmund's Russet, also known as Saint Edmund's Pippin, is from Suffolk, England, 1870. The fruit is very juicy, crisp, with yellowish flesh and a nutty flavor. Great for cider making, as well as eating. *DLC uses these apples exclusively for hard cider making. They...
Stembridge Cluster
Stoke Red
Originating in 20th century England, the Stoke Red is a late season harvesting cider apple that produces a high-quality bitter sharp juice.
Summer Rambo
An old 16th century French apple variety, the Summer Rambo is a large, brightly striped, red fruit that is crisp with juicy flesh and aromatic flavor. Summer Rambo is an excellent eating apple.
Sundance
A modern apple variety known for its disease-resistance and attractive yellow blush, the Sundance is an excellent apple to cook with and to eat right off the tree.
Sweet Coppin
Sweet Coppin is an English heirloom cider variety first discovered in Devon in the 18th century. This apple is pale yellow. The fruit produces a full sweet juice with low acidity and tannin, vintage qualities, and may be used to help balance over-sharp cider blends....
Tremlett’s Bitter
Tremlett's Bitter is a traditional English cider apple. The medium sized fruit is firm and the juice is bittersweet. *DLC uses these apples exclusively for hard cider making. They are not available for sale.
Vilberie
Originating from England, the Vilberie apple variety is a bittersweet apple used exclusively in cider-making. *DLC uses these apples exclusively for hard cider making. They are not available for sale.
Wickson
Wickson is a perfect cider apple: spicy, with extraordinary sweetness and a pronounced acid tang. The Wickson apple is often the size of a large crab apple. They are reputed to make wonderful champagne cider.
Winesap
Ripens: Mid-season Recommended Use: Eating/baking (pies) Taste: very tart Unique heirloom variety, the Winesap apple is thick-skinned with lovely bitter notes. This apple is perfect for baking or for cider making.
Zestar
Ripens: Early September Recommended Use: Eating Taste: Sweet, crisp Introduced in 1998 by the University of Minnesota who also brought us the popular Honeycrisp apple, the Zestar has outstanding flavor and is crisp, juicy, sweet and only slightly acidic.