'Macoun' apples are a cross between the 'McIntosh' and 'Jersey Black' cultivars. Size and shape like McIntosh; more striped with deeper red coloring. Dark purplish red blush over green background. Firm, aromatic, white flesh. High quality, all purpose, dessert apple.

This apple is excellent for making European style apple pies because it doesn't break down during cooking and remains firm.

Good for local markets, not for shipping. Medium size, vigorous, hardy, spur type, productive tree. Upright habit; needs training to develop a spreading top. Must thin to maintain fruit size and annual bearing. Very resistant to fire blight. Blooms late. Ripens late September to early October in Truchas. Requires 600 hours of chilling. Hardy to zone 4.

First introduced in 1932, the Macoun ("Ma-cown," after the variety's namesake, Canadian horticulturalist W.T. Macoun, but sometimes also pronounced either "Ma-coon" or "McCowan") was developed at the New York State Agricultural Experiment Station in Geneva, by Richard Wellington.