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Home » Fruit » Hard Fruit » Apples » All-Purpose Apples » Smokehouse Apples

Smokehouse Apples

Smokehouse are large-sized, somewhat flattened apples.

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.

Other names

AKA: English Vandervere Apples, Gibbons Smokehouse Apples, Mill Creek Apples, Millcreek Vandervere Apples, Red Vandervere Apples

This page first published: Oct 7, 2006 · Updated: Jun 18, 2018.

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Tagged With: American Apples

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