Malus domestica “Cortland”
 
Cortland is a cultivar of apple developed at the New York State Agricultural Experiment Station in Geneva, New York, United States in 1898. It is a cross of the McIntosh and Ben Davis apples. 
 
Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: Great apples for pies, cobblers, and crisps. Sliced, Cortlands are a excellent for salads and cheese plates, as the flesh doesn't brown and discolor quickly.