Since 1952
Since 1952

U-Pick Apples

Closed for the season

Visiting a u-pick apple orchard is a great way to spend time with friends and family during Fall, all while getting your hands on some delicious fruit grown right here at Rulfs!

Here at Rulfs Orchard, we grow mostly Macintosh apples for u-pick, but as the season progresses we hope to offer more varieties! The season of pick your own apples starts around early/mid-September and lasts until the first weekend in October.

Our official pick your own apple hours are 10AM-4PM on weekends - but if you visit us during the week, we’ll happily let you pick then, too!

Planning a visit but not sure if our u-pick apple orchards are open? If in doubt it’s always best to check here, our Facebook page, or give us a call in the store to get the latest news on availability and conditions.

Please respect the Rulfs property, our employees, and the rules for u-pick - we want everyone to enjoy their u-picking experience with us! 


Note: To protect the integrity of the food we grow, please leave your dogs at home when planning to u-pick at Rulfs.

How to u-pick apples at Rulfs

Once the orchards are open, please come instore to pay during the week, and to the booth inside our new greenhouse on the weekends. Then you’re welcome to make your way to the orchard to pick your apples.

U-Pick prices:

¼ peck - $3
½ peck - $5
1 peck - $8
½ bushel - $15

*1 peck weighs between 10 and 14 lbs.

Pre-picked in store: (all varieties except honeycrisp and snapdragon)
½ peck - $5.50
1 peck - $9
½ bushel - $17
1 bushel - $32

Honeycrisp 

Pre-picked in store:
½ peck - $9
1 peck - $16
½ bushel - $32
1 bushel - $50

Snapdragons 

Pre-picked in store:
½ peck - $7
1 peck - $13
½ bushel - $28
1 bushel - $50

Apple picking tips

Apples are one of the easiest fruits to pick!

  1. Apples ripen from the outside of the tree towards the center, so the apples on the outside of the tree will ripen first.
  2. Look for firm, bruise-free apples.
  3. Tip the apple and roll it upwards off the branch, while giving it a little twist.
  4. Try to keep the apple stems attached as you pick, as the apples will keep longer.
  5. If the apple you are trying to pick drops from the tree (or other apples do) it’s okay to pick it up - but remember to wash them before you eat them!

Apple storage and use tips

  1. Don’t throw your picked apples into the container you’re using. Place them in gently or they will bruise.
  2. Wash just before using/eating them. Washing too soon will encourage spoiling.
  3. Keep apples cool to increase their shelf life. A cool basement or the fruit/vegetable drawer of a refrigerator is ideal.

Apple Pie Recipe

Here's a great Apple Pie recipe from Betty Crocker - a recipe our very own pies have evolved from. Enjoy!

INGREDIENTS

Pastry:

  • 2 cups Gold Medal all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water

Filling:

  • ‍1/3 to 1/2 cup sugar
  • 1/4 cup Gold Medal all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 8 cups thinly sliced peeled tart apples (8 medium)
  • 2 tablespoons butter or margarine

INSTRUCTIONS

  1. In a medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on a lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 425°F. With a floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  4. In a large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg, and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of a plate.
  5. Roll the other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of the plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  6. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Prep Time: 45mins
Total Time: 2hours 20mins
Servings: 8

We can’t wait to see you for apple picking at Rulfs! If you have questions, give us a call... 518-643-8636