The short version
Empire is McIntosh crossed with Red Delicious. It kept the tang and picked up sweetness and firmness, which makes it the better all-purpose apple. McIntosh is tarter, more aromatic and still the best base for fresh cider.
The short answer
Empire sits at a 5 of 10 on our sweetness scale and McIntosh at a 3. Empire got that extra sweetness from the Red Delicious side of its parentage, along with a firmer structure.
That firmness is the practical difference. McIntosh has tender flesh that breaks down readily. Empire holds together.
Empire and McIntosh at a glance
| Empire | McIntosh | |
|---|---|---|
| Sweetness | 5 of 10 | 3 of 10 |
| Flavor | Balanced sweet-tart, hint of melon | Tangy, tart, strongly aromatic |
| Texture | Firm, crisp, creamy white flesh | Tender, ultra juicy white flesh |
| Cooked | Holds together well | Breaks down into sauce |
| Appearance | Deep red, can be squat | Squat, pink-red over green |
| Michigan harvest | Around September 22 | Around September 5 |
| Storage | Exceptional | Good, ships September through June |
| Best for | Baking, sauces, crisps, snacking | Cider, sauce, baking blends |
How they taste
Empire was developed in New York, the Empire State, by crossing two American classics. The flavor is balanced sweet-tart with a hint of melon, and the flesh is crisp and creamy white. It works as a post-workout snack, in a pie, or cooked into applesauce, which is unusual range for one variety.
McIntosh is the apple most people picture when they hear the word. Tangy and tart, tender, extremely juicy, with an aroma distinctive enough that candles are made to imitate it. Michigan’s cooler climate brings that flavor out fully.
Which one to cook with
Depends on what you want the apple to do.
Empire holds its shape, so slices stay recognizable in a pie or crisp. It also stores exceptionally well, which is why processors favor it for fresh slices, sauce and juice.
McIntosh collapses, which ruins a pie and makes excellent applesauce. In a blended pie it earns its place by bringing flavor that firmer apples lack, as long as something else provides the structure.
For cider, McIntosh wins outright. The balance of sugar and acid plus the volume of juice makes it the standard base.
When each one arrives
McIntosh harvests around September 5 and ships through June, one of the longer seasons of any Michigan variety. Empire follows about two and a half weeks later, around September 22, and stores exceptionally well from there.
Both are available through most of the baking season, so this is a flavor decision rather than a timing one.
Reach for Empire if
You want one apple that snacks, bakes and sauces equally well, you want slices to hold their shape, or you want the tart Mac character with more sweetness behind it.
Reach for McIntosh if
You are making cider or applesauce, you want that classic tart apple aroma, or you are blending apples for a pie and need one that brings flavor.
Empire and Cortland are cousins
Both are McIntosh crosses, which is why all three look similar in a bin. Cortland came from McIntosh and Ben Davis, Empire from McIntosh and Red Delicious. Empire is the firmer of the two children.
Empire and McIntosh, answered
What are Empire’s parent varieties?
Empire was developed by crossing McIntosh and Red Delicious. It was bred in New York, which is where the name comes from.
Which is sweeter, Empire or McIntosh?
Empire, at a 5 of 10 on our scale against McIntosh at a 3. The extra sweetness comes from the Red Delicious side of the cross.
What is the best apple for cider?
McIntosh is the go-to base. It has an ideal balance of sweetness and acidity plus plenty of juice, which makes for a well-rounded cider.
Which one stores better?
Empire, and by a good margin. It stores exceptionally well, which is one reason processors like it for slices, sauce and juice.
Can I substitute one for the other in a recipe?
In sauce, yes. In a pie, be careful. Empire holds its shape and McIntosh does not, so swapping McIntosh into a recipe written for Empire will give you a much looser filling.