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Apple farmers interviewed by The Kitchn named several varieties they favor, including McIntosh for fresh eating and pie, Macoun for its crisp, juicy flavor, and Cortland or Empire for baking. Their recommendations are personal preferences, not a single agreed ranking: the best choice depends on taste and whether the apple is being eaten fresh or cooked.
Apple farmers interviewed by The Kitchn recommended different varieties for different uses, rather than naming one universal winner over Honeycrisp. Their picks include McIntosh for eating fresh or baking, Macoun for its crisp and juicy bite, and Cortland and Empire for pies and other cooked dishes.
Jenna Mulbury, co-owner and operator of Northern Orchard in Peru, New York, said McIntosh is her choice straight from the tree. She described a fresh autumn McIntosh as sweet-tart and said it can be firm when freshly picked, unlike the softer texture shoppers may encounter in grocery stores. She also said McIntosh should be stored at about 32 degrees.
Nick Simchuck, who runs Hidden Acres Orchards in Mead, Washington, with his wife, Caitlin, also praised McIntosh, particularly for pie. He said the variety cooks down with a tart flavor that pairs well with sugar. Tammy Boylan, a fourth-generation owner of Wright’s Farm in Gardiner, New York, chose Macoun as her favorite, describing it as crunchy, juicy, tart and slightly sweet. The article says Macoun is a cross between McIntosh and Cortland.
For baking, Mulbury favored Cortland because its flesh stays white longer after cutting and its acidity can bring more flavor to cooked dishes. She likes its tendency to break down into a thick, chunky filling. Boylan recommended Empire for bakers who want pieces that keep more of their structure. She said the apples hold up in baking and store well, helping the farm maintain a consistent result in pies sold throughout the year.
Choosing Apples by Their Best Use
The interviews offer practical guidance for shoppers deciding what to buy, while showing why apple recommendations depend on the dish and the eater. A variety that softens into a thick filling may suit one baker, while another may prefer apples that retain crunch and shape. The farmers’ comments suggest that flavor alone is not the only factor: texture, acidity, storage and freshness also affect the result.
The piece does not establish that these varieties are objectively better than Honeycrisp. Instead, it gives readers firsthand opinions from orchard operators and examples of how particular apples behave. For anyone buying apples for a pie, crisp or snack, that distinction can help match a variety to a specific use rather than relying on one popular name.
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Four Varieties, Different Strengths
The Kitchn report drew on interviews with farmers at family-owned orchards in New York and Washington. It asked which apples they prefer to eat fresh and which they use in the kitchen. Their answers varied: two farmers independently named McIntosh, while Boylan praised Macoun and Mulbury and Boylan offered contrasting advice on baking texture through Cortland and Empire.
The headline’s “Bye-Bye, Honeycrisp” framing is not a report that Honeycrisp has been rejected by growers or is leaving the market. Mulbury explicitly acknowledged that customers enjoy Honeycrisp pie, even though she personally dislikes the idea. She said people should cook with what they have and enjoy, adding that there are no rules.
“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 Every Taste Test
The report is based on interviews with a small number of orchard owners and presents personal preferences, not results from a blind taste test or a survey of farmers. It does not compare the varieties using a shared scoring method, establish that growers generally agree on the best flavor, or show that Honeycrisp is losing popularity.
The article also does not provide a broader market comparison or detailed guidance on availability, harvest timing and storage conditions for every variety. Results in a recipe can vary with the apples’ ripeness and freshness, and the farmers’ suggestions should be read as practical advice rather than a guarantee that every batch will cook or taste the same.
Match the Variety to the Recipe
The report does not announce a product change, industry decision or forthcoming event. For shoppers, the next step is to choose according to how they plan to use the apples: try McIntosh or Macoun for the flavor and texture the interviewed farmers described, Cortland for a filling that softens, or Empire when retaining more structure is the priority.
Individual preference remains the deciding factor. Mulbury’s advice was to use what is available and tastes good to the cook. The source does not say whether the interviewed farmers will publish further recommendations or whether additional growers would make different choices.
Key Questions
Which apples did the farmers recommend?
The interviews featured McIntosh, Macoun, Cortland and Empire. The farmers recommended them for different qualities and uses rather than presenting a single ranked list.
Is McIntosh good for pie?
Two of the interviewed growers praised McIntosh for baking. Nick Simchuck said it cooks down with a tart flavor that pairs well with sugar; Jenna Mulbury also described it as a good fresh-eating apple.
Which apple should I use if I want a pie filling that stays firm?
Tammy Boylan recommended Empire for bakers who want apples to hold their structure and crunch. Her advice reflects her experience at Wright’s Farm, not a guarantee for every recipe or batch.
Does the report say Honeycrisp is a bad apple?
No. The headline uses a playful comparison, but the report does not establish that Honeycrisp is inferior or losing popularity. Mulbury said some of her customers like Honeycrisp pie, even though it is not her personal preference.
Source: thekitchn.com
