This heirloom apple was first publicly grown in 1805 by Jacob Wycoff in Tompkins County, New York. Wycoff initially named it King, but over time it became known as King of Tompkins County.

Why heritage, or heirloom apples are suddenly the hottest fruit this fall Their sheer variety of flavors, textures and colors offer something different from the predictability of mass-market options.

Defining what makes an apple "heirloom" — and deciding when it's simply old, or pocked, misshapen or colored outside the norms of commercial apple production — is open to debate, even within ...

One of the more popular apples in the South is the Carolina Red June, and it’s been used in pies since the mid-1800s. This early apple is small, and its flesh is white with red staining, tender ...

Many heirloom apples that have seemingly disappeared were never meant to be eaten fresh, Bunker explained, but the fruit absolutely shined when baked in pies, cooked into sauce or juiced for cider.

The University of Georgia’s Heritage Apple Orchard, home to 138 heirloom varieties, is seeking to rediscover -- and grow -- the South's heirloom apples.

Mochi Roasted Heirloom Apples. Makes approximately 2 cups. San Francisco chef Bruce Hill calls these “mochi” apples for the rice flour in the recipe.

Many heirloom apples that have seemingly disappeared were never meant to be eaten fresh, Bunker explained, but the fruit absolutely shined when baked in pies, cooked into sauce or juiced for cider.