They have greenish-yellow skin flushed with red and speckled with russet dots.
Inside, they have firm, crisp, tender, yellowish, very juicy flesh.
The flesh has spicy, good flavour, and is almost cider-like in taste.
The tree starts bearing fruit when young, and is a heavy bearer. It needs pruning every year to allow sun to the inner branches.
The fruit ripens September or later, depending on location.
Cooking Tips
Good for fresh-eating, baking.
Can be used for cooking in September. After some storage, good for fresh-eating.
Storage Hints
Stores well, up to 6 months.
History Notes
Smokehouse Apples originated in the early 1800s near near Millcreek, Lancaster County, Pennsylvania, USA on the farm of a William Gibbons.
First recorded in 1837.
Possibly a seedling of Vandervere apples.