When i lived in Panama as a kid our Baby sitter made them she would let me watch and learn . she was about 16 and it was the very best pit i have EVER had . she would do 1 pineapple and about 50 cherries also they make great tarts . Trust me its delish .
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haralson is the go to pie apple around here, holds its shape and is tangy enough to offset the sweet, give the pie come character.
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i have never heard of that apple … ill have to go look it up. i LOVE tangy apples .
AI comparison of haralson and prairie spy apples:
Here’s a detailed comparison of Prairie Spy and Haralson apples specifically for baking purposes, along with their ripening times and other key characteristics like sweetness, texture, storage ability, and adaptability to North Dakota’s climate. Both are cold-hardy varieties well-suited to the region, making them practical choices for growers there.
Prairie Spy
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Ripening Time: Late October (late season). Harvest typically occurs just before North Dakota’s heavy frosts, giving it a narrow window but reliable maturity in Zones 3-4.
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Sweetness: Moderately sweet with a subtle tartness—a balanced flavor that’s not overly sugary or sharp. It has a clean, classic apple taste with a slight fruity depth.
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Crunch: Firm, dense, and crisp raw. The flesh is tight and resists breaking down when heated, making it a top performer for baking.
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Baking Qualities: Excellent for baking. Its firmness ensures it holds shape in pies, tarts, and crisps, delivering distinct apple pieces rather than mush. The sweet-tart balance adds complexity to recipes without needing much extra sugar or acid (e.g., lemon juice). It’s also great for sauces if cooked down longer, offering a robust apple flavor.
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Storage Ability: Outstanding—stores for 5-6 months in cold storage (33-38°F), retaining texture and taste well into late winter or early spring.
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Other Characteristics:
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Cold Hardiness: Zone 3, bred by the University of Minnesota, thrives in North Dakota’s harsh winters.
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Size: Medium to large, with a red-over-yellow appearance.
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Versatility: Good all-purpose apple—works for eating fresh too, though it shines most in baking.
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Haralson
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Ripening Time: Late September to early October (mid-late season). Ripens a few weeks earlier than Prairie Spy, giving it a broader harvest window before North Dakota’s frost sets in.
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Sweetness: Moderately sweet with a pronounced tartness—more acidic than Prairie Spy, giving it a lively, zesty kick.
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Crunch: Very firm and crisp raw, with a dense texture that holds up well under heat, though it’s slightly juicier than Prairie Spy.
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Baking Qualities: Exceptional for baking. Its firm flesh maintains structure in pies, tarts, and crisps, similar to Prairie Spy, but the stronger tartness makes it ideal for recipes where you want a bold contrast to sugar or spices (e.g., cinnamon-heavy pies). It’s less prone to turning mushy than softer varieties and excels in sauces, where its tartness adds character. Some bakers prefer it over sweeter apples for traditional pie recipes.
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Storage Ability: Very good—stores for 4-5 months in cold storage, keeping its firmness and flavor well. Slightly less than Prairie Spy but still reliable for winter use.
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Other Characteristics:
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Cold Hardiness: Zone 3, also from Minnesota, perfectly suited to North Dakota’s climate.
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Size: Medium, with a bright red blush over green-yellow skin.
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Versatility: Decent for fresh eating but leans toward cooking due to its tartness.
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Comparison for Baking Purposes
Baking Breakdown
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Flavor Profile: Haralson’s tartness gives it an edge for classic, tangy apple pies or recipes where you want a sharp apple taste to cut through rich ingredients (e.g., buttery crusts or caramel). Prairie Spy’s milder, balanced flavor works better if you prefer a subtler apple presence or are mixing with sweeter varieties (like Honeycrisp) for a layered taste.
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Texture: Both are top-notch for holding shape, but Prairie Spy’s slightly drier, denser flesh might appeal if you prioritize a firmer bite in baked goods. Haralson’s juiciness can add moisture to pies, which some bakers love, though it’s still far from mushy.
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Best Pairings: Haralson pairs well with sweet spices or sugary toppings to balance its acidity. Prairie Spy stands alone or complements milder flavors without overpowering.
Other Considerations
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Ripening Timing: Haralson’s earlier harvest (late September) makes it more forgiving in North Dakota’s unpredictable fall weather, while Prairie Spy’s late October ripening requires a longer growing season and frost protection in northern areas.
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Storage: Prairie Spy lasts a bit longer, making it ideal if you bake through winter. Haralson’s still great but might soften a touch sooner.
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Growability in ND: Both are Zone 3 hardy, disease-resistant, and proven in the Upper Midwest. Haralson’s slightly earlier ripening might give it a practical edge for consistent yields.
Which is Better for Baking?
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If You Like Tart: Haralson wins—it’s the go-to for a bold, traditional baking apple in northern climates, often dubbed a “workhorse” for pies and crisps.
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If You Prefer Balance: Prairie Spy takes it—its versatility and subtle flavor make it a refined choice for a range of baked goods.
Both are fantastic for baking in North Dakota, so your choice might come down to taste preference or harvest timing. Want a pie recipe tailored to one of these? Let me know!
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Here is another question and response, for those interested in pie apples:
North Dakota’s climate, with its cold winters (USDA Zones 3-4) and short growing season, narrows the field for apple varieties suitable for baking. The best baking apples need to hold their shape when cooked, offer a good balance of sweetness and tartness, and be hardy enough to ripen before the state’s early frosts. Based on these factors and the varieties known to thrive in North Dakota, here are the top five baking apples you can grow there, along with their key characteristics:
- Haralson
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Ripening Time: Late September to early October.
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Sweetness: Moderately sweet with a strong tart edge—lively and crisp.
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Crunch: Firm and crisp, with a dense texture that holds up well under heat.
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Best Uses for Baking: Excellent for pies, tarts, and sauces. Its tartness balances sugar in recipes, and it retains structure when baked.
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Storage Ability: Stores well for 4-5 months in cold storage (33-38°F), keeping its flavor and firmness.
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Why It Works in ND: Developed in Minnesota, Haralson is cold-hardy (Zone 3) and ripens reliably before North Dakota’s harsh winters set in. It’s a favorite for northern growers due to its resilience and versatility.
- Honeycrisp
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Ripening Time: Mid to late September, sometimes early October.
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Sweetness: Sweet with a mild tartness—a bright, honeyed flavor.
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Crunch: Iconically crisp with coarse, juicy flesh; softens some when baked but still holds decently.
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Best Uses for Baking: Good for pies, crisps, or baked apples when you want a sweeter result. Pairs well with tart varieties like Haralson for balance.
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Storage Ability: Keeps for 3-4 months in a fridge, though it can get mealy if not stored properly.
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Why It Works in ND: Honeycrisp (Zone 4) is hardy enough for most of North Dakota, though in the northernmost areas (Zone 3), it may need extra protection. Its popularity and solid baking performance make it a top pick.
- Sweet Sixteen
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Ripening Time: Mid to late September.
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Sweetness: Sweet with a spicy, nuanced twist—less tart than Haralson but more complex than Honeycrisp.
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Crunch: Crisp and firm, with a texture that resists turning mushy when cooked.
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Best Uses for Baking: Great for pies, cobblers, and baked goods where a sweet-spicy flavor shines. Holds shape well.
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Storage Ability: Stores for 1-2 months; best used relatively fresh.
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Why It Works in ND: Bred in Minnesota (Zone 4), it’s tough enough for North Dakota’s cold and ripens early enough to beat the frost. Its baking quality is well-regarded in the region.
- Prairie Magic
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Ripening Time: Mid to late September.
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Sweetness: Sweet with a mild tartness—clean and pleasant.
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Crunch: Very crisp and firm, with a dense structure that stands up to baking heat.
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Best Uses for Baking: Ideal for pies, crisps, and tarts. Its firmness ensures it doesn’t dissolve into sauce, offering a nice bite in finished dishes.
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Storage Ability: Stores for 3-4 months, maintaining its quality well.
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Why It Works in ND: Developed in Canada, Prairie Magic is extremely winter-hardy (Zone 3) and suited to North Dakota’s short season. Its reliable ripening and baking prowess make it a strong contender.
- Fireside
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Ripening Time: Mid to late October.
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Sweetness: Very sweet with minimal tartness—a rich, dessert-like flavor.
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Crunch: Crisp and juicy, though softer than Haralson; holds shape moderately well when baked.
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Best Uses for Baking: Best for baked apples, crisps, or recipes where sweetness is key. Pairs with tart apples to avoid cloying results.
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Storage Ability: Excellent—lasts 5-6 months in cold storage, staying flavorful and firm.
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Why It Works in ND: Another Minnesota-bred variety (Zone 4), Fireside is hardy and can ripen in North Dakota’s southern zones if harvested before heavy frost. Its long storage life is a bonus for winter baking.
Why These Made the Cut
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Cold Hardiness: All are suited to Zones 3-4, matching North Dakota’s climate. Haralson, Prairie Magic, and Sweet Sixteen excel in the colder north (Zone 3), while Honeycrisp and Fireside thrive in slightly milder Zone 4 areas.
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Ripening Timing: They mature between late August and mid-October, fitting North Dakota’s short growing season (typically 100-130 frost-free days).
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Baking Quality: These apples hold their shape and offer a range of sweet-tart profiles, crucial for pies, crisps, and sauces—staples of baking. Haralson and Prairie Magic lean tart and firm; Honeycrisp and Fireside bring sweetness; Sweet Sixteen bridges both.
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Local Viability: Recommended by North Dakota State University Extension and regional growers for their performance in the state.
Notes
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Cross-Pollination: Apples need a second variety nearby (within 100 feet) for fruit set. Pairing these (e.g., Honeycrisp with Haralson) ensures good yields.
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Site Selection: Plant in sunny, well-drained spots sheltered from wind—critical in North Dakota’s windy plains.
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Alternatives: Crabapples like Chestnut Crab (early September, Zone 3) could work for tart baking, but they’re smaller and less common for large-scale recipes.
These five—Haralson, Honeycrisp, Sweet Sixteen, Prairie Magic, and Fireside—stand out for growing and baking in North Dakota. Want tips on planting them or a recipe to try? Let me know!
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have you tried the empire apple ? if not i can send you a few . the trees i have came from that old orchard i told you about and organic 100% i don’t think those trees where grafted ones but i got cuttings . and willing to share when it is time . i haven’t seen them for sale anywhere or the coos apple . between the 2 my fav would be the empire.
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Don’t forget Wolf River.
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Sounds interesting, Id take a piece if you are sending… I can trade for haralson if you want to try it.
The Empire apple is a standout variety known for its crisp texture, sweet-tart flavor, and striking red appearance. It was developed in New York—nicknamed the Empire State, hence the name—by Cornell University’s New York State Agricultural Experiment Station. The story starts in 1945 when fruit nutritionist Lester C. Anderson crossed two iconic apples: the sweet, shiny Red Delicious and the juicy, aromatic McIntosh. After years of testing thousands of seedlings, the final selection, dubbed Empire, was released to the public in 1966. It quickly climbed the ranks, becoming one of the top 15 apple varieties in the U.S., according to the US Apple Association, and it accounts for nearly half of New York’s apple exports.
Empire apples ripen in mid to late September through early October, making them a fall favorite. They’re medium-sized, round to slightly lopsided, with a deep crimson-to-maroon blush over a yellow-green base. The skin is tough, waxy, and resistant to bruising—perfect for lunchboxes or shipping. Inside, the creamy white flesh is firm, juicy, and crunchy, with a flavor that hits you with sweetness upfront, followed by a tangy, vinous kick. Some tasters pick up hints of melon, pineapple, or even elderflower, giving it a distinctive edge over its parents.
For baking, Empire’s a solid all-purpose choice. It holds up decently in pies, crisps, and sauces, though it can soften more than firmer varieties like Granny Smith—pairing it with a denser apple helps if you want chunks to stay intact. It’s also great fresh in salads (soak slices in lemon water to keep them white longer) or blended into cider for a sweet-tart punch. The trees are hardy in USDA Zones 4-7, moderately vigorous, and reliable producers, though they need a pollinator like Gala or Golden Delicious for the best yield.
Storage-wise, Empire lasts about three months in a fridge, but some growers stretch it to June with controlled atmospheres, keeping that crunch and flavor intact. It’s not flawless—susceptible to scab and mildew, though it resists fire blight and rust—but its balance of looks, taste, and durability keeps it a commercial hit. If you’re in the Northeast U.S., you’ll spot it at farm stands and grocers from fall into winter. Ever tried one warm off the tree? That’s when it really shines. Want a recipe to test it out?
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That sounds good also! Do you have wood to share?
The Wolf River apple is a classic American heirloom variety with a rich history and a reputation for its impressive size and culinary versatility. It originated in the mid-19th century along the banks of the Wolf River near Fremont, Wisconsin. The story goes that around 1856, a lumberman named William Springer moved from Quebec to Wisconsin, stopping along Lake Erie to buy a bushel of Alexander apples—a cold-hardy Russian variety. He planted the seeds from those apples on his new farm, and from one of those seedlings emerged the Wolf River apple, first noted around 1875. It’s believed to be an open-pollinated offspring of Alexander, though it outshines its parent in size and distinctiveness.
Wolf River apples ripen from mid-September to early October, making them a late-season treat. They’re huge—often weighing over a pound and stretching up to 5-8 inches in diameter—with a single apple sometimes enough for a whole pie. The skin is pale yellow-green, splashed with pink, red, and crimson stripes, and often has a russeted patch near the stem. The flesh is creamy white, firm yet tender, and a bit coarse, with a mild sweet-tart flavor that’s subacid—think a gentle mix of sweetness with a hint of spice or tartness that develops fully after a frost.
For baking, Wolf River shines. Its dryness and ability to hold shape when cooked make it a favorite for pies, crisps, and apple butter—slow-cooking yields a fluffy, rich result. It’s not the juiciest or most flavorful raw, so fresh eating is hit-or-miss—some love it, others find it bland or spongy if picked too early. It dries well too, thanks to low moisture, and can add a sharp note to cider blends. Storage-wise, it keeps for about two months in a fridge, though it bruises easily and can rot if left on the tree too long.
The tree itself is a beast—vigorous, spreading, and exceptionally cold-hardy (USDA Zones 3-9), perfect for harsh northern climates like North Dakota or Maine. It resists scab, mildew, and canker, though it’s mildly prone to fire blight. It’s slow to bear (6-7 years), but once it starts, it’s productive, often biennial unless thinned. Unlike most apples, it can sometimes grow true-to-seed, a rare trait, though it still needs a pollinator (like Honeycrisp or Gala) for best results.
Wolf River’s size and history make it a conversation piece—people can’t resist picking up a melon-sized apple at displays. It’s not a modern supermarket star, but it’s cherished by heirloom growers and home orchardists who value its rugged charm and kitchen prowess. Ever seen one? It’s like holding a piece of Americana. Want a pie recipe to try with it?
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yellow transparents are commonly known as the pie and sauce apple here. they are kind of soft when cooked but the flavor is great. ive never tried the others mentioned but i may need to. I’m a little biased on the Y.T as they are common everywhere here and i have limited experience with other types of apples because of our climate.
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ill send you a few cuttings 5 or 10 . the trees where huge i kid you not . the branches where 2 ft around . many started breaking and we used make shift poles to hold them up but a fire took the whole thing down . yrs ago many i think dad said in the 50s the road washed out and no one could get to the old homestead and it took us to get a legal document to go to the family cemetery that the orchard surrounded . the state owned it back them but no one can stop family from their cemetary . so when i went to clean up the old place i would get apples and after joe real taught us threw video how to do grafts i thought id get a few from each tree and graft and plant the grafts didnt take but the planted cuttings did . i also have peaches plums and other fruits from it but mostly apples. was all they planted.
Nope. Sorry. That tree is on life support.
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Bummer, a giant apple sounds kinda interesting. My biggest apple is probably shizuka, honeycrisp can get pretty big also.
if you wanna save it im not sure whats wrong but the old orchard was kept alive using rabbit manure and 1% milk my great grandmother use the milk i used the rabbit manure . the milk is weird i know but it worked as a Nutrition boost . here is an artical you might like Milk As Fertilizer - Feeding Plants With Milk | Gardening Know How
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might just be old age also, apple trees arent long lived, as far as trees go… Have you tried grafting it onto a newer rootstock?
Ill send you some coos beauty too . They where invented in coos bay oregon . the orchard was in coos county . Winks
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Wolf River is fairly common. You should find it without much difficulty.
… not sure what went wrong with my tree on B9. It seemed OK up to about three years ago, when it bloomed but failed to leaf out on time. It has since died back to the stump but still showed a shoot above the graft union last summer. I don’t think it was fire blight although I’ve been pruning dead branches for at least three years, including a branch graft of Kingston Black. County Extension Agent sent snapshots to University of Wisconsin at Madison and the case was diagnosed as Polar Vortex! 
Tree grows next to my lot line and may have been exposed to herbicide. Two other nearby trees, planted at the same time, that share the lot line have succumbed and been removed.
The tree was planted in 2007. Obtaining disease free cuttings was problematic after symptoms showed up. Now there’s no live wood to take cuttings from. The tree seems to hang on, and I’m clinging to hope that it may regrow.
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How do you keep your crust so light?
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i love a good empire. last fall they had some at our grocery store. they went quickly. i meant to buy some scions but forgot to add into my fedco order. id trade you some williams pride for some empire scions.
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