They have yellow skin mostly covered with shiny dark-red.
Inside, the off-white flesh is crisp, tender, and juicy. The flavour is a good balance of sweetness and tartness.
The tree is a heavy bearer; thinning can result in larger fruit. It requires 800 hours of cold a year, but otherwise does well in warmer areas.
The tree can, though, let fruit drop.
Early October harvest in New York State.
Good for cooking: apple butter, baking, and sauce.
Also for fresh-eating.
The flavour improves in storage and becomes somewhat complex.
Best after at least one month in storage.
Liberty Apples were developed in 1962 at the New York State Agriculture Experiment Station, Geneva, New York. One of the parents was Macoun apples; the other was an experimental apple, Purdue 54-12, which had Wealthy and Rome Beauty in it.