Tart · Firm · Complex
Pippin is a tart, firm and complex apple grown at Volcan Valley Apple Farm in Julian, California. It ripens in October and is best for pies, sauces, and baking. On our tasting scale it rates sweetness 3/5, tartness 4/5, crunch 5/5.
| Harvest window | October |
|---|---|
| Sweetness | 3 out of 5 |
| Tartness | 4 out of 5 |
| Crunch | 5 out of 5 |
| Aroma | Complex and wine-like; some detect tangerine, pineapple, and a faintly spicy quality |
| Best for | Pies, sauces, baking |
| Good for baking | Yes |
| Kid appeal | 2 out of 5 |
| Grown at | Volcan Valley Apple Farm, 1284 Julian Orchards Drive, Julian, CA 92036 |
The Newtown Pippin is perhaps the most historically significant apple ever grown in America. It originated around 1700 on the estate of Gershom Moore in the village of Newtown — what is now Elmhurst, Queens, New York City.
Thomas Jefferson declared from Paris: "They have no apples here to compare with our Newtown Pippin." George Washington grew them at Mount Vernon. Benjamin Franklin had barrels shipped to him in London.
In 1838, Queen Victoria was so captivated by a gift of Albemarle Pippins that Parliament lifted import duties specifically for the Newtown Pippin. Ships crossed the Atlantic each winter packed with barrels — the apples actually improving during the long voyage. Today it is experiencing a grassroots revival among heirloom enthusiasts and cider makers.
Exceptional — among the very best baking apples available. Dense, firm flesh holds its structure through extended baking. The high natural acidity means baked goods develop vivid flavor contrast. Jefferson's Monticello archives confirm it was the preferred baking apple of early America.
The archetypal American deep-dish apple pie, made as Jefferson and Washington's kitchens would have made it.
🧺 Pack for a PicnicA chunky, amber-colored applesauce more complex than any commercial variety — bright tartness that children find exciting.
👨👩👧👦 Perfect for a Family OutingA sophisticated French-style custard tart with fanned Pippin slices, baked until the apples caramelize at their edges.
💑 Romantic Backcountry ExcursionPippin ripens in October. Exact timing shifts a week or two each year with the weather, so check the harvest schedule before you drive up.
Pippin is tart, firm and complex. On our scale it rates sweetness 3/5, tartness 4/5, crunch 5/5. Aroma: Complex and wine-like; some detect tangerine, pineapple, and a faintly spicy quality.
Best for pies, sauces, and baking.
Yes — it is one of the varieties we recommend for baking. Exceptional — among the very best baking apples available. Dense, firm flesh holds its structure through extended baking. The high natural acidity means baked goods develop vivid flavor contrast. Jefferson's Monticello archives confirm it was the preferred baking apple of early America.
We rate Pippin 2/5 for kid appeal, so if you are picking with small children Fuji is usually the easier sell.
