Why you should be excited

Smokehouse is a classic old U.S. variety, delivering great flavour in a dense, chewy apple.

The story of Smokehouse

This is one of those old U.S. apples with a name so evocative, it's appealing even before one knows about Smokehouse's characteristics. And then, when you learn it's a dense, chewy apple with great flavour, well, you know you've just got to give it a try.

Originating -- you guessed it -- beside an old farm smokehouse in 1830s Pennsylvania, this is an apple with much to recommend it. Traditionally used for baking from July until it is fully ripe in early fall, ripeness transforms Smokehouse into a fabulous fresh-eating variety that's firm, crisp, juicy, aromatic and extremely tasty in a nicely balanced, subacid sort of way.

We're thrilled to have been able to graft it and as our young trees mature, we're excitedly looking forward to tasting it for ourselves.

Smokehouse Facts

Its origins

Discovered near Lancaster, Pennsylvania, USA around 1836.

Flavour, aroma, texture

The yellowish flesh of this extremely firm and crisp apple is juicy and aromatic. The flavour is subacid.


Slightly larger than medium-sized, with greenish-yellow skin shaded and striped with red. Often has some russet.

When they’re available

Mid-season (usually in late September).

Quality for fresh eating

Very good.

Quality for cooking

Good, particularly when harvested early.

Keeping ability

Good (about 2 months when kept refrigerated).