McShay

At the small end of large, these classically shaped apples have a saturated red blush decorated with small distinct lenticel dots and a light blue bloom. ¶ 

At its darkest, the blush takes on a purple cast, but where thin the underlying yellow peel is partially visible for a warm orange effect.

McBite

McShay is breaking crisp and medium grained, bringing plenty of juicy sugar that marries well with lively tart.

In the taste space between those two extremes the flowers-and-spice flavors, with just a hint of generic berries, suggests a tie to the McIntosh family. 

There is also a little citrus and a just-plain fruity quality that I can't place. The whole package makes for a very pleasing flavor set.

McShay is awfully easy to eat.

McStory

According to a paper published in Horticultural Science (HortScience 23(5) 1091–92 1988), McShay is an early Coop apple bred from McIntosh in the early 1960s.

It is named both for that variety and the late J. Ralph Shay, who had been the assistant dean of research at Oregon State university. That institution was involved in developing the apple.

The authors say the apple is immune to apple scab and "is is similar in color, flavor, and texture to 'McIntosh.'" I'd say, however, that it's not hard to tell the difference by taste, despite a family resemblance.

The authors go into greater detail, and provide a pedigree chart. The paper suggests mine were picked a bit late (early October).

Mehlenbacher, Shawn, Maxine Thompson, Jules Janick, Edwin Williams, Frank Emerson, Safi Korban, Daniel Dayton, and L. Fredric Hough. 1988. "'McShay' Apple" (HortScience 23(5) 1091–92 1988).