You might look into some of these types. I'm not 100% certain of what zone you are in, but I would think that most of these would work in your zone. I believe that all of these are mid to late season bloomers. This is a really great book if you are considering apple varieties to grow ---- The Best Apples to Buy and Grow, B. Hanson, Brooklyn Botanic Garden, Inc. (2005) Varieties With Reputations As The BEST Tasting Gala Crisp, dense, aromatic flesh. Excellent quality. Stores well. Large, vigorous tree. Requires about 140-160 days from bloom to harvest. Requires at least 600 hours of chilling. Fuji A yellow-green skin with orange to red stripes. Crisp, juicy, white flesh with good texture. Requires about 140-160 days from bloom to harvest. Ripens mid-summer. Stores well. Susceptible to Bitter rot and red mites. Heat resistant. Requires 400-600 hours of chilling. Granny Smith - Medium to large, waxy, grassy-green fruit. Firm and bruise resistant. Hardy, crisp, juicy, white flesh. Fairly sweet with a somewhat tart taste. Excellent quality eating and cooking apple. Keeps good texture during baking, never gets mushy. Excellent shelf life. Self-fertile. Requires about 170-210 days from bloom to harvest. Holds well in heat. Requires about 500-600 hours of chilling. Hardy in zones 5-8. Braeburn Red, highly flavored with an even sugar to acid balance. Mutsu (Crispin) Large, round, yellow fruit. Crunchier flesh; more juice and tartness. Distinctive, delicate, spicy flavor. Good dessert and processing apple. Excellent for applesauce and cider. Resistant to powdery mildew. Susceptible to scab, blister spot, and bitter rot. Requires 500-600 hours of chilling. Hardy in zones 4-8. Honeycrisp Pink Lady(Cripps Pink) Cross between Golden Delicious and Lady Williams from the Western Australian apple-breeding program. Oblong, green fruit turns yellow at maturity and is overlaid with pink or light red. Fine-grained, white flesh. Thin skin, bruises easily. Chilling requirements similar to Granny Smith (500-600) Ashmead's Kernel A juicy, aromatic apple with a sharp flavor that is both acidic and sweet. It is believed that several weeks of storage enhance its flavor giving its high acid content time to balance with the sugars. Skin is orange or reddish bronze with golden brown russetting. William's Pride This variety is reputed to have unusually good flavor for an early summer apple. The flesh is granular, crisp and mildly acidic. It is resistant to fire blight and powdery mildew and immune to scab and cedar apple rust. Goldrush This variety has a spicy flavor of intense acidity and high sugar content. It is a yellow green fruit with light russetting, sometimes having an orange blush on the sunward side. It may keep for six months or more. It is immune to apple scab and somewhat resistant to fire blight and powdery mildew. Calville Blanc D'Hiver Known for having a tart and rich taste described as effervescent. It often tastes better after storage. It has pale green skin that develops an orange color with light red dots where exposed to the sun. It can be susceptible to scab and powdery mildew. Rubinette An offspring of Cox Orange Pippen. A very good sweet and sharp balance of taste. It can be susceptible to scab and powdery mildew. The following three varieties are reputed to have fantastic taste. They are not as hardy though and may be more susceptible to disease: Newtown Pippin: This apple is firm, crisp, juicy, and moderately acidic with a fresh taste. Loved by Thomas Jefferson and was a prized export to England from the United States in the 1800s. It is green in color becoming yellow to greenish-yellow with a reddish blush. It stores well. The tree is susceptible to scab and powdery mildew. Cox Orange Pippin: It has a crisp texture and a richly aromatic and semi-tart flavor. It became the most popular apple in England and dates back to the early 1800s. The skin has an orange red blush on a light yellow background. It is susceptible to scab. Esopus Spitzenberg: This variety is rich, juicy, and more tart than sweet. Known as another one of Thomas Jefferson's favorite apples -- along with a lot of other people. Often ranks at the top of taste tests. The skin is red with speckles of yellow. This variety is susceptible to scab, mildew and canker. Here is a link that might be useful: dallasfruitgrower

None of my M27 have been real productive. I've done much better with full dwarf (B9/G11/G16), than mini-dwarf. I think M27 could be good, but only if you pay very close attention to it. Very few of my apples set very well this past year (on any rootstock). Only the Priscilla had a decent crop, about the same size as the year before, even though I had grafted over the upper portion. The apples from it were pretty good too- I'm not planning on grafting over the rest of it anymore. HGG would have had a good crop (see below). Sundance also had a moderate crop (1st time in year #3), with most others (including Goldrush and WIlliam's Pride, smaller in year #4 than in #3) having small crops. Some of it could be letting them bear too early. I thinned quite a bit, but more would probably have helped. While they are all well staked and mulched, I haven't watered them very much. I should probably give them a couple more good soakings during the dry parts of July. I got 5 in 2011 from Raintree: Ashmead's Kernel- never leafed out, but a single bud from the graft union did grow. After a year, I transplanted it back into a pot, which I later replanted after it yielded 2 apples and I verified that it wasn't just rootstock. Enterprise- looked like it had a good root system when I planted it, but it never leafed out. Akane- 3 apples in 2013 (3rd year) and probably a couple more last year. Hudson's Golden Gem- It has set big crops the last two years. In 2013, all but one of the dozen+ apples cracked and rotted. In 2014, I lost most of the ~20 apples to animals. The 3 I picked were very good. Red Boskoop- This is the biggest M27. Maybe 7.5' tall, it seems like a good size to me. It has been covered with blooms the last 2 years, but hasn't ripened a single apple. There were a few which made it into summer, but none made it all the way.

I didn't get too many apples this year but heres a report on a few. I over-crammed varieties, I have rows with about a foot per variety. Don't do dat! I'm growing too much wood and not enough apple. Akane - Its getting spot rot as usual, this guy I don't have time to deal with. It also is unproductive in my climate. Its an excellent tasting apple but time to go. Cherryville Black - This is an excellent early apple but squirrels got all the ripe ones this year. Pitmaston Pineapple - Excellent! Flesh is a bit on the dry side but not too bad. Flavor is great. Now I remember why I consider it the best yellow school apple, it beats out Roxbury, Orleans, Cloche, Clochard, etc. If it were bigger everyone would be growing it. Blenheim Orange - This is a great eating apple not just a great cooker. Quality varied in terms of amount of flavor but most were good. Tree has been extremely reliable and productive. Pomme Raisin - Decent but nothing special, an average tart cooking type apple. A member of the McIntosh school. Remove. Sierra Beauty - One fruit and it was heavily water cored and bland. seems not worth the space; remove. Burford also not positive on this one in VA. My Jewel - Very average. Another bust on California apple varieties in my climate. Tumanga - Early ones are very good, somewhat in the Newtown school. They should age well I expect. Ribston - excellent taste; had heavy watercore this year. Also rot damage. Probably time to remove this variety, it tastes great but is not up to the heat. Rubinette - This apple continues to rise in my eyes, it knocks your socks off with flavor. Any other apple is bland in comparison. Probably in my top three now, and may go higher. Bonne Hotture - They have an interesting, unusual, rich flavor. Reinette du Mans - Sort of similar to Blenheim, likely triploid large apple with that creamy taste. Quite sweet and not sour so potential as a sweet for cider. Goes mealy fast. Wickson - Hornets really took care of them. These guys are more like grapes in terms of sweet/sour: lots of both. Great for cider and probably good for other uses; not really for fresh eating, they split and look ugly. Hubbardston Nonesuch - similar to Abbondanza, even has similar pink color and striping. A very good apple with a mild aromatic flavor. Low on sugar though. Myers Royal Limbertwig - the usual stuff, a classic American apple type with a more interesting flavor than the other classic red American apples. Fair amount of stinkbugs. Super reliable every year with a large crop; sizes unevenly which limits commercial potential. GoldRush - Few apples this year due to overbearing last year. Excellent as usual.

You may be able to find a local fruit growing club in your area. Either do a web search, check with Nafex (North American Fruit Explorers), or contact living history museums in your area. When I joined Backyard Fruit GRowers (based in Lancaster PA) I got to learn to graft, as well as gaining access to about 300 varieties of apples, pears, small fruits, et cetera. They also host an apple tasting meeting for members every fall. perhaps there is a local group in your area? Last fall I attended the tasting meeting and tried a wonderful apple called Ditlow's Hardwinter, which tasted like the perfect candy-apple apple. You know, the perfect blend of crisp, sweet, and tart, and big, too. Unfortunately, the only member who lists the tree just passed away in December. His name was Bob Ditlow. Somehow, I don't think the names are a coincidence. If you learn to graft, you can make your own multi-variety trees with YOUR choice of varieties. You can also grow dwarf trees and espallier them to walls, fences, trellises...well you get the idea. Dwarf trees are also much easier to care for, since you can reach the tops much easier. I spray mine with an organic horticultural oil (when I remember). Of course, I'm not selling them and I don't mind a few bug spots. If I did, I'd be more diligent with the oil.