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Sturmer Pippin Apple Scionwood (Spring 2025)


An English heirloom with excellent storage qualities.

Sturmer Pippin is partially self-fertile, but a better fruit set will be obtained with another variety present. The tree is hardy, vigorous, and productive with an upright habit.

Ripening very late in the season, this medium-sized apple is green-yellow with some red flush and russeting. The flesh is very pale, firm, and fine with a sharp, aromatic flavor that does not realize its full potential until it has been in storage for at least a month. 

Sturmer Pippin is possibly a cross of Ribston Pippin and Nonpareil. It was presented to the Horticultural Society in England by Ezekiel Dillistone in 1827 and was named after the village of Sturmer in Essex. Its outstanding storage qualities made it a favorite apple in the Victorian era. It was also a popular variety in Australia in the 19th century, as the apples were able to be exported without any loss of quality.

Volume Pricing

Premiums are included in the following prices if applicable. These prices are for regular scion. Add $1 for clean scion.

Quantity Sturmer Pippin Apple Scion
1 $12.00
2-5 $8.00
6-10 $7.00
11-99 $6.00
100+ $5.00

Order Your Scions

Select clean or regular:

$13.00 ea.

This is the full retail price for orders of 1 scion. You can get these scion for as low as $5.00 each – see Volume Pricing above. More about Pricing & Grading.

5 in stock
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Clean vs. Regular

Our clean scion is harvested from trees grown on G.16, which is extremely sensitive to viruses. These trees would not have survived if the scion contained viruses. Our clean wood has not been lab tested. Regular = may contain one of the common latent viruses; this is not usually a problem and can be used with most rootstocks.

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Sturmer Pippin is partially self-fertile, but a better fruit set will be obtained with another variety present. The tree is hardy, vigorous, and productive with an upright habit.

Ripening very late in the season, this medium-sized apple is green-yellow with some red flush and russeting. The flesh is very pale, firm, and fine with a sharp, aromatic flavor that does not realize its full potential until it has been in storage for at least a month. 

Sturmer Pippin is possibly a cross of Ribston Pippin and Nonpareil. It was presented to the Horticultural Society in England by Ezekiel Dillistone in 1827 and was named after the village of Sturmer in Essex. Its outstanding storage qualities made it a favorite apple in the Victorian era. It was also a popular variety in Australia in the 19th century, as the apples were able to be exported without any loss of quality.


The Fruit

Fruit Type

Category: Apple
Subcategory: Heirloom, Cider

Fruit Uses & Storage

Uses: fresh eating, cider, baking, storage
Cider classification: sweet
Storage duration: three plus months (approximate, depending on storage conditions)

Fruit Appearance

Skin color: green
Flesh color: white

Fruit Origins

Parentage: possibly Ribston Pippin x Nonpareil.
Origin: Essex, England
Introduced in: 1831
Introduced by: Ezekiel Dillistone

The Environment

Calendar & Geography

USDA zones: 4 - 8
Chill hours: 800
Ripening date: Oct 27 (approximate, in New York State) + 42 days after McIntosh

Diseases & Pests

Sturmer Pippin Apple does not have any diseases or pests associated with it at this time.

Pollination

Pollination Factors

Bloom group: 3
Is it self-fertile? Partial
Is it fertile? Y
Ploidy: Diploid

Pollination Partners

This table shows the first few results from a full search for pollenizers of Sturmer Pippin Apple. Please see our Pollenizer Search to run other queries and read how the application uses various factors. Also read more about fruit tree pollination.

Tree Ships Currently in Stock
Cripps Pink Apple 2025 0
Golden Russet Apple 2025 0
Granny Smith Apple 2025 0
Honeycrisp Apple 2025 0
Macoun Apple 2025 0
St. Edmund's Russet Apple 2025 0
Enterprise Apple 2025 0
Newtown Pippin Apple 2025 0
Domaines Apple 2025 0
Empire Apple 2025 0
Florina Apple 2025 0

See all pollination matches for Sturmer Pippin Apple






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