Classic flavor that is more tart than sweet with a juicy, semi-crisp texture is what you’ll get with this old fashioned, East Coast favorite: McIntosh Apples. Discovered as a chance seedling by John McIntosh in New York over 100 years ago, this is a variety so ubiquitous as a fall ingredient that one bite can make you recall Mom’s apple cake or Grandma’s applesauce or that warm apple pie you love so much. McIntosh Apples are a round-shaped apple with chewy skin that is dark-red over green. They’re ideal for applesauce, nice for snacking (if you prefer softer fruit) and even for baking – though they don’t hold shape as well as firmer apples like Granny Smith. Put it this way, my wife uses McIntosh in her Apple Pie recipe – and it is – amazing.