Ask a New York baker which apple goes in the pie and you will hear one name over and over: Cortland apples. Sweet-tart, juicy and slow to brown, Cortland has been a Northeast kitchen staple for more than a century. This guide covers everything we get asked at the orchard about baking with Cortland — pie, crisp, baked apples, sauce — plus our family's go-to Cortland apple pie recipe.
Are Cortland Apples Good for Apple Pie?
Yes. Cortland is one of the classic pie apples of the Northeast. It brings a balanced sweet-tart flavor, plenty of juice and bright white slices that look good in the dish. Bred in 1898 at the New York Agricultural Experiment Station in Geneva from McIntosh and Ben Davis, it holds its shape better than McIntosh while cooking down more gently than very firm apples — so you get tender slices in a glossy, saucy filling rather than mush or crunch.
For the best of both worlds, many bakers blend Cortland with a firmer apple. Our favorite partner is Northern Spy; a tart Granny Smith works too. Use about two-thirds Cortland and one-third firm apple.
How Many Cortland Apples Do I Need for a Pie?
For a standard 9-inch double-crust pie, plan on 6 to 8 medium Cortland apples — roughly 2½ to 3 pounds, or 6 to 7 cups sliced. For a deep-dish pie, use 8 to 10. Cortlands run medium to large, so if yours are big, 6 will usually do it.
Our Classic Cortland Apple Pie Recipe
Makes: one 9-inch pie | Prep: 30 minutes | Bake: about 1 hour
Ingredients
- Pastry for a 9-inch double-crust pie
- 6–8 medium Cortland apples (about 2½–3 lb), peeled, cored and sliced ¼ inch thick
- ½ to ¾ cup sugar (use less if your apples are very sweet)
- 3 tablespoons all-purpose flour (Cortland is juicy — this keeps the filling from running)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut in small pieces
- 1 egg beaten with 1 tablespoon milk, and coarse sugar for the top
Directions
- Heat the oven to 425°F. Line a 9-inch pie plate with the bottom crust.
- Toss the sliced Cortlands with sugar, flour, cinnamon, nutmeg, salt and lemon juice. Let stand 10 minutes so the juices start to flow.
- Pile the apples into the crust, mounding them in the center (they settle as they bake). Dot with butter.
- Add the top crust, seal and crimp the edges, cut several vents, brush with egg wash and sprinkle with coarse sugar.
- Bake 20 minutes at 425°F, then lower the oven to 375°F and bake another 35–45 minutes, until the crust is deep golden and the filling bubbles through the vents. Cover the edges with foil if they brown too fast.
- Cool at least 2 hours before slicing so the filling sets.
Tip: Want the pie to hold tall, clean slices? Swap 2 of the Cortlands for Northern Spy.
Do I Need to Peel Cortland Apples for Pie?
For a classic smooth pie filling, yes — peel them. Cortland skin is thin, so leaving it on works fine in rustic galettes, crisps and baked apples, and it adds a pretty red blush.
Are Cortland Apples Good for Baking?
Very. Beyond pie, Cortland shines anywhere you want tender apple with real flavor:
- Apple crisp and crumble: Cortland softens into a juicy base under a crunchy oat topping. Use about 6 cups sliced apples in a 9x13 dish and bake at 350°F for 40–45 minutes.
- Baked apples: Core whole Cortlands, fill with oats, brown sugar, butter, cinnamon and chopped walnuts, and bake at 375°F for 30–40 minutes. Check early — Cortland gets tender faster than firmer apples.
- Applesauce: Cortland cooks down quickly into a naturally sweet sauce. Cook with the skins on and strain for a rosy tint.
- Cakes, muffins and breads: Diced Cortland keeps baked goods moist without turning to mush.
Cortland vs. Other Baking Apples
- Cortland vs. McIntosh: Same family, but Cortland is firmer and holds its shape better in pie. McIntosh is best for sauce.
- Cortland vs. Northern Spy: Northern Spy is firmer and tarter — the best pie apple partner for Cortland.
- Cortland vs. Empire: Empire is crisper and sweeter; Cortland is juicier and bakes more tenderly.
- Cortland vs. Granny Smith: Granny Smith is much tarter and firmer. Blend the two for a tangy, sturdy pie.
Watch: Cortland Apples from Our Orchard
Cortland Baking Questions
Do Cortland apples hold their shape when baked?
Mostly. They soften more than Northern Spy or Granny Smith but far less than McIntosh, giving tender slices with a saucy filling.
Are Cortland apples good for apple crisp?
Yes — their juice and gentle texture make a classic crisp. Add a tablespoon of flour to the apples if you like a thicker filling.
Are Cortland apples sweet or tart for baking?
Balanced — sweet with a mild tang, so you can use a little less sugar than with very tart apples.
Can I freeze Cortland apples for pie later?
Yes. Slice, toss with a little lemon juice, and freeze in bags. Or assemble the whole pie unbaked, freeze it, and bake from frozen, adding 15–20 minutes.
What is a good substitute for Cortland in pie?
Macoun or Empire come closest in flavor. For texture, a mix of McIntosh and a firm apple like Northern Spy mimics Cortland well.
More Recipes to Try with Cortland
Order Cortland Apples for Baking
We ship fresh Cortland apples straight from our orchard in gift boxes and bulk cases. Baking a lot this fall? Our pie-grade Cortland bushel case is the best value for pies, sauce and canning.
Also good for baking: Northern Spy, McIntosh, Empire, Ginger Gold, AutumnCrisp and SnowSweet®.
Questions? Email [email protected].
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