Redfield

This strikingly red-fleshed apple was bred and introduced at the New York State Agricultural Experiment Station in Geneva, NY. The cross was made by Richard Wellington in 1924. It was selected in 1935 as Station 4840 and introduced in 1938. Its parents are Wolf River and Malus niedzwetzkyana. It was named for Redfield, New York, 45 miles northeast of Syracuse and 20 miles east of Lake Ontario. The fruit is medium-large sized, round-conic and entirely dark-red blushed.

Redfield, and its lesser-known sister Redford, were bred with the same cross and introduced as cultivars to provide color for the applesauce industry. Unfortunately for the two apples (and the rest of us) synthetic red dyes came along and made red-fleshed apples unnecessary. But the apples survived. Redfield became popular with ornamental growers for its showy, pink flowers. It is one of the first apple trees to bloom every year. Redfield is also coveted by cidermakers for the red color it imparts to cider. It was popularized by the late Terry Maloney of West County Cider in Colrain, MA.

Redfield has become one of our favorite apples here on the farm. We love it for sauce, pies and almost all other cooking. What better way to wow your guests than with a slice of red apple pie on a blustery December day?