Baking Apples

Originated in the Cades Cove area of the Great Smoky Mountains National Park in Tennessee. Named for Herbert Myers who says it makes the best cider he ever tasted. Large, deep red and yellow apple with a distinctive flavor. A juicy, firm, aromatic apple which …

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One of the best of the Limbertwig strains, with the true “weeping” Limbertwig growth habit and that wonderful, smoky, distinctive Limbertwig flavor. Originated with the Levering family of southwest Virginia, home of Levering Orchard, Virginia’s largest cherry orchard. Fruit is large, somewhat blocky in shape …

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Another great old Limbertwig variety from the Cumberland Mountains of Kentucky. True Limbertwig flavor and good for cooking and fresh eating. Fruit is below large, somewhat elongated to slightly tapered with greenish-yellow skin, partially overlaid with light reddish-orange skin. Wonderful fresh eating apple with a …

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A large, reddish-orange fall apple discovered in Burke County, North Carolina, by renowned apple hunter, Tom Brown, of Clemmons, NC. Fruit is highly flavorful, very crisp, juicy, almost sweet. Above medium to large in size, symmetrical, slightly oblate. Skin thick, dark reddish-orange overlaid with darker …

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Originated in the Caney Fork area of the Cumberland Mountains in Kentucky. Great cooking apple and an outstanding fresh-eating apple. Fruit is medium to large in size, round, symmetrical with dull yellow skin, mostly covered with a bright red flush and distinctive white dots on …

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One of many fine old apples to have in originated in the Brushy Mt. Region of northwest North Carolina. A fine eating apple with bright yellow skin with a dull red wash and some russet on the skin. Crisp, juicy flesh and highly aromatic. Good …

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A medium to large apple, deep dark red in color. First exhibited at the 1914 meeting of the Georgia Horticultural Society where it was described as being very resistant to fungal diseases. Spicy and aromatic with rich, juicy, yellow flesh. Makes excellent cider and apple …

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