Hudson Valley Apple Project

About Us

The Hudson Valley Apple Project is a small test orchard featuring 150 varieties of heirloom, cider, and modern-day apple varieties. The orchard focuses on apple cultivators which are either historically significant or have unique and unusual characteristics.  Some of the varieties we grow include, Pitmaston Pineapple, Black Oxford, Niedzwetzkyana, Pink Pearl, Chenango Strawberry, Calville Blanc, Lamb Abbey Pearmain, Ashmead's Kernal, Lincolnville Russet, Redfield, Harrison, Tom Putt, Grey Pearmain, Red Devil, Geneva Crab, St. Cecilia, Frostbite, Razor Russet, Kidd's Orange Red, Rosemary Russet, Hawaii, Queen Cox and Holstein.

Heirloom Apple Tours

Orchard Tours will resume in late August.   Tours will take place every Saturday at 2 p.m. (limited space available).

Tours last approximately 45 minutes and have a suggested donation of $20.  Attendees will have the opportunity to sample a wide range of apples during the tour.

Please email to reserve your spot: 

Ancram, NY

Explore our varieties


This oval-shaped apple is one of four red-fleshed varieties tested by the Michigan PureRed Breeding Program (founded by Michigan State Professor Steve Van Nocker), seeking to identify grower friendly red-fleshed cultivators. The flesh of this apple is deep red, containing high levels of anthocyanin. While this apple is tart, it also contains a pleasant sweetness to balance its overall flavor.


A cross between Golden Delicious x Cox’s Orange Pippin developed by famed apple breeder J.H. Kidd - who also developed Gala and Kidd’s Orange Red. This apple, with creamy white crisp flesh, has the appearance of the Golden Delicious, but features a more complex tropical flavor. Great for eating and for pies. Has proven to be a good cropper for us.

Dolgo Crab

This highly attractive crab apple was imported from Russia by Niels Hansen (a cold-hardy fruit expert) of the South Dakota Experimental Station in the late 19th century. It is a tart apple that can be eaten out of hand, used for cider or made into a flavorful red-colored jelly. Ripens in early to mid September.