They have waxy, pink to dark red skin with some russetting, and inside, dark, slightly dry red flesh.
The fruit ripens in October in New York State.
The tree is very winter hardy, and is a reliable bearer, blooming with red blossoms in the spring.
The leaves and wood of the tree are red (reddish-bronze) as well.
Not good for fresh-eating.
Good for baking, jelly, cider or vinegar.
It produces a red juice (and subsequent red cider.)
Very good for jelly; high in pectin.
Does not store well.
Redfield Apples were developed from a 1938 cross done at the New York Agricultural Experiment Station Geneva, New York, USA between Wolf River apples and Niedzweckyana apples.