Introduced: 1938, New York
The Redfield apple is not ideal for fresh-eating, but great for baking, cider, vinegar and jelly. This tree was developed from a 1938 cross done at the New York Agricultural Experiment Station in Geneva, New York, between Wolf River apples and Niedwetzkyana apples. The Redfield apple is pink to dark red skin with some russetting, and dark red flesh inside..