FEW APPLES ARE AS EAGERLY ANTICIPATED
A hawk surveys the apple crop at Dowse Orchards in Sherborn, Massachusetts (Russell Steven Powell photo)
every fall as Macoun, and apple lovers will be happy to know that they are now available at most New England orchards.
Macoun apple (Bar Lois Weeks photo)
While they are good for most culinary uses, Macouns are highly sought-after as a fresh-eating apple. Their sweet-tart flavor evokes McIntosh (which is one of Macoun’s parents). But Macoun has a harder, crisper flesh than the Mac, and its complex flavor hints of strawberry and spices. Macouns have a striated green and red color similar to a Cortland, and a sometimes angular, almost boxy shape, further distinguishing it from McIntosh.
Macouns do not keep as well as some varieties, another reason they are coveted in the fall. Macouns flourish in New England; on a recent day we received queries from Florida, Maryland, and Pennsylvania inquiring where Macouns could be found, and in our booth in the Massachusetts Building at the Eastern States Exposition (the “Big E”), the Macouns supplied by Nestrovich Fruit Farm
in Granville, Massachusetts, were snapped up quickly. We hope to replenish them before the end of the fair.
McIntosh supplies much of Macoun’s flavor and bouquet. Jersey Black, Macoun’s other parent, is an American heirloom once known as Black Apple due to its dark color, contributing to Macoun’s wine-red tones and irregular shape.
Macoun was developed in 1909 by Richard Wellington at Cornell University’s New York Agricultural Experiment Station, and released commercially in 1923. It was named for Canadian pomologist W. T. Macoun. Macoun, by the way, is pronounced as if spelled “MacCowan,” although some people insist on saying “MacCoon.” Any way you say or slice it, Macoun is a delicious apple, and this is the peak season to bite into one.
If you bring home too many to eat fresh, or simply want to explore Macouns’ flavors in cooking, here’s a recipe we’ve adapted from Tougas Family Farm
in Northborough, Massachusetts, originally attributed to Kitty Patterson.
We have visited a number of New England orchards this fall, and many have exceptional crops. But none are more lush than the one at Tougas Family Farm (if you get to the Big E this weekend, we may still have some of Tougas Family Farm’s Galas on hand). But wherever you go to pick or purchase your apples, this is the ideal time to visit your local orchard to sample the season’s bounty.
Apple Crisp Pie
1 9-inch pie crust
4-5 Macoun or other New England apples, peeled, cored, and thinly sliced
¾ c plus 2-3 T sugar
¾ c flour
½ t cinnamon
¼ t salt
3 T brown sugar
½ c butter at room temperature
Toss apples with the 2-3 T sugar. Place into uncooked pie shell, rounding up on center. Combine remaining ingredients in bowl, mixing until mixture resembles moist crumbs. Sprinkle over top of apples. Bake 15 minutes at 425°F. Reduce heat to 350° for 30 minutes more until crunchy and brown.
FOR MORE INFORMATION
about New England’s apple varieties and orchards, visit our website at www.newenglandapples.org