The Smokehouse apple started as a seedling in 1837, which was growing in Pennsylvania Amish country on William Gibbon’s property adjacent to his smokehouse. It is believed to be the seedling of an ancient American apple called Vandevere.
As is the case with so many of the heirlooms native to the region, it has good natural disease resistance, and it is super cold-hardy, easily growing in climates as cold as zone 3.
Smokehouse is good for cooking, baking, cider, and eating fresh. It will keep for several months when stored properly. It is a large, flattish-shaped, yellow apple with red stripes. It is known to be a reliable bearer. The apple is tender and very juicy and has often been described as tasting like apple cider.
Smokehouse is a late season bloomer, which is great for Garrett County. For pollination, it would pair well with Crimson Crisp, Northwest Greening, and other late season bloomers on our list. See our “Product Snapshot” page for details on its pollinators.
