A Hudson Valley Love Letter to Four Remarkable Apples
Discover four historic Hudson Valley apples—flavors, textures, and the best orchards to pick them, including Greig, Migliorelli, and Rose Hill.
The Hudson Valley isn’t just a pretty place to go apple picking, it’s a cradle of American pomology. From 18th century chance seedlings along the Hudson to 20th century breakthroughs from Cornell’s breeding program in Geneva, New York, our region has birthed and perfected some of the most characterful apples anywhere. Local orchard voices and regional histories shaped this guide, bringing together the stories, flavors, and kitchen uses that make Hudson Valley apples so distinctive.
Esopus Spitzenburg
Discovered near Esopus, New York in the late 1700s, Spitzenburg is a true Hudson Valley native and reputedly Thomas Jefferson’s favorite, which he planted at Monticello. Expect firm, yellow-fleshed, aromatic fruit with a rich, spicy snap that shines in pies and also makes excellent cider. If you’re chasing that old world dessert apple magic, this is it.
Flavor and texture: Dense, crisp, complex spice and honey.
Best uses: Pie, tarts, roasted apple slices, heritage-style cider.
Newtown Pippin
Born in Newtown (now Elmhurst, Queens) in the late 17th or early 18th century, Newtown Pippin is New York royalty. It’s pale green, sometimes lightly russeted, and needs a little cellar time—the flavor deepens after storage, developing a tart sweet, piney complexity. In the kitchen, it keeps its shape brilliantly and is one of the great storers.
Flavor and texture: Crisp, firm, lively acid; aromatic and piney.
Best uses: Long-keeping eating apple, single-varietal cider, baked desserts.
Northern Spy
A legendary Upstate New York apple that originated in East Bloomfield around 1840, Spy ripens late and brings a juicy, crisp bite with tart aromatic depth. Growers and bakers swear by it for pie, since the slices hold their structure yet go tender, and it presses into beautifully balanced cider. It stores well too, thanks to that late maturity.
Flavor and texture: Very crisp, juicy, tart aromatic; thin skin.
Best uses: Pies and crisps, juice and cider, late-season fresh eating.
Macoun
A Cornell classic introduced in 1923, Macoun is a McIntosh and Jersey Black cross beloved in the Hudson Valley for its heady aroma and snap when picked at peak. Growers note the variety’s tricky timing; when harvested just right, you get intensely perfumed, vinous sweetness with a touch of tart. It’s a short-window treat, best eaten fresh or tucked into delicate desserts.
Flavor and texture: Fragrant, sweet with McIntosh-style tang; crisp but tender.
Best uses: Fresh eating, apple fritters, cider blends, gentle bakes like clafoutis and Dutch babies.
Where to pick (and sip): Our Hudson Valley favorites
Greig Farm (Red Hook) – Family-run PYO with a broad seasonal schedule; grab cider donuts after you pick.
Migliorelli Farm (Tivoli and Red Hook) – Fourth-generation growers with 130 or more crops and their own antique-press cider, true valley stalwarts.
Rose Hill (Red Hook) – Historic (established 1798), holistic orchard management, wine and cider program, and a deep bench of varieties.
Fix Bros (Hudson) - Family farm since 1899 known for exceptional pick-your-own apples and peaches, with stunning Hudson River views
