Wolf River Apple
The one-pound pie apple with frontier roots.
Wolf River is a legendary heirloom variety first discovered in 1875 along Wisconsin’s Wolf River, likely a seedling of the cold-hardy Russian Alexander. This apple quickly earned fame for its enormous size—often reaching up to a pound—and its unmatched utility in the kitchen.
The fruit is round, waxy, and greenish-yellow with vertical red striping or blush. Its white flesh is mildly sweet, slightly tart, and dry enough to hold its shape beautifully when baked whole, sliced into pies, or dried for winter use.
The tree is extremely cold hardy, vigorous, and long-lived, with an upright-spreading habit that can appear straggly in youth. It’s resistant to scab, canker, and powdery mildew, though susceptible to fireblight. Slow to bear, Wolf River becomes reliably productive with age. Pick fruit slightly underripe to avoid drop, and enjoy its short but useful storage life.
If you’re looking for a historic, disease-resistant baking apple with outsized charm, Wolf River is a true orchard centerpiece.
