Try an apple a day:
Best types of apples vary depending on intended uses
There are different varieties of apples for different uses.
In this age of exotic fruits from açai to durian, you might not think of apples as “the noblest of fruits,” as Henry David Thoreau described them in “Wild Apples” in 1862. ● But every fall, that’s the fruit we turn to for comfort and sustenance. That’s the fruit that is easily accessible and affordable at grocery stores and farmers markets. ● And technically, you never have to snack on or cook with the same variety your entire life. If you want to try every available apple variety in the United States, you’ll have to quit your day job. ● There are more than 2,500 varieties in the U.S. alone, and more emerge each season. Grocery stores usually sell popular commercially available apples. At the autumn farmers markets and specialty grocers, you’ll often find regional and heirloom varieties.
While most apples are excellent for snacking, some have taste and textural qualities that work better in recipes. For example, some varieties hold their shape when baked, while some break down.
To help you sort out which ones yield the best results — whether you’re making sweet apple pie or savory chutney — consider a few things. Take note, these tips refer to commercially available apples. When selecting local and heirloom varieties at farmers market, ask the grower about texture and flavor profiles.
Choosing the best apple for the job
» Snacking: There’s no wrong answer here. All apples are delicious, and it’s really up to you what variety you stash in your lunchbox. When apple cravings strike, most people reach for varieties that are sweet, juicy and crisp, such as Fuji, Red Delicious, Gala, McIntosh, Honeycrisp, and Jonagold. However, I think we can all agree that a mid-afternoon slump can often be quashed by a tart Granny Smith.
» Baking: Apples that are firm enough to hold their shape (and not turn to mush) are preferable. Golden Delicious, Granny Smith, Gala, Rome, Honeycrisp and Pink Lady all fit the bill. (See our guide to popular apple varieties.)
» Blending flavors: If you’re making a pie, tart, crumble or crisp, consider using a mix of apple varieties to create more complex flavors and textures. Even though some apples are better suited for baking, you’re not limited to one variety. For example, try combining sweet Golden Delicious and tart Granny Smith in your next pie adventure.
To select the perfect apple, pick it up and inspect it. Apples should be firm and feel heavy for their size. I know what you’re thinking, “How will I know if it’s heavy for its size?” It’s pretty simple; pick up the apple and if you think, “Wow, this is a solid piece of fruit,” you’re good to go.
The skin should be smooth and free of nicks, wrinkles and soft spots. Subtle markings, like scuffs or specks, are natural and don’t indicate a bad apple.
Check the color, too. For red apples, the green background should be almost completely covered by red or orange hues. Full-colored apples have absorbed lots of sunlight, which leads to great flavors.
Store them right
Yes, apples are best when picked and eaten in the fall (and while standing in the orchard), but thankfully, the apples that ship and store well are available yearround.
To make sure you preserve quality once you get them home, store apples in a cool, dry place. And the old saying is true: One bad apple actually does spoil the whole bunch, so try to store apples individually, without them touching (this isn’t critical, just do your best here).
Also, apples naturally produce ethylene, a gas that causes other fruits and vegetables to ripen and spoil faster, so store apples away from other delicate produce. Finally, to peel or not to peel? That’s up to you, but note that the skin of an apple contains loads of fiber and nutrients. If you want peeled fruit for baking, simply use a vegetable peeler. To remove the core, use a paring knife or melon baller.
Primer complete. Now let’s get cooking. Wow your family and guests with four easy recipes, two sweet and two savory.
Watch how I plate them and get more tips at dining.azcentral.com.
Creamy Roasted Chicken-Apple Salad
Servings: 4.
Why you’ll love it: Roasting the chicken adds great flavor before you even toss the chicken with the creamy dressing (much more flavor than poaching). To ensure the chicken absorbs all the flavor of the dressing, combine everything while the chicken is still warm.
Carb-free option: I served the salad between slices of sourdough bread, but you can also serve it over lettuce or in halved cantaloupe or honeydew melon.
Best varieties: Northern Spy, Gala, McIntosh, Granny Smith, Jonagold, Ida Red and Fuji.
Cooking spray
11⁄4 pounds boneless skinless chicken breasts Salt and ground black pepper 1⁄2 cup mayonnaise 1⁄2 cup plain Greek yogurt
2 tablespoons grated Parmesan cheese 2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
Skillet Apple Pie
Servings: 8.
Why you’ll love it: Layers of melted brown sugar, buttery crust and tender cinnamondusted apples — this is one easy, delicious pie you’ll be making all season long. The presentation is stunning, so it’s a great option for entertaining. Best varieties: A combination of Granny Smith, Gala, Golden Delicious, Honeycrisp, Empire and McIntosh. 2 stalks celery, chopped
3 green onions, chopped
1 apple, cored and chopped (and peeled if desired)
2 tablespoons chopped fresh parsley
Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
Place the chicken on the prepared pan and season with the salt and pepper to taste. Roast for 20 to 25 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the oven and, when cool enough to handle, cut into bite-size pieces.
Transfer the chicken to a large bowl.
In a medium bowl, whisk together the mayonnaise, yogurt, Parmesan, vinegar and mustard. Add the mixture to the warm chicken and stir to coat. Fold in the celery, green onion, apple and parsley. Season to taste with salt and pepper.
For the pie:
4-5 apples, peeled, cored and cut into 16 wedges each (you need about 6-61⁄2 cups of sliced apples) 1⁄2 cup granulated sugar
1 tablespoon cornstarch
1⁄2 teaspoon ground cinnamon
3 tablespoons unsalted butter
1⁄2 cup light brown sugar
2 refrigerated 9-inch piecrusts
For the topping:
1 tablespoon granulated sugar
Apple-Sausage Dressing with Sourdough
Servings: 4-6.
Why you’ll love it: Savory sausage and tangy sourdough bread partner perfectly sweet apples and onion in this side dish. Serve the dressing with your favorite roasted chicken and turkey recipes, or with grilled pork chops.
Make-ahead tip: The dressing can be made up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to bake. Pull the dressing from the refrigerator 30 minutes before baking. Best varieties: Granny Smith, Gravenstein, Jonathon, Winesap, Gala and Braeburn.
Cooking spray
1 pound mild Italian sausage
1 cup diced celery
1⁄2 white onion, diced
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon oregano 1⁄2 teaspoon salt 1⁄4 teaspoon ground black pepper
6 cups cubed sourdough bread with crusts
1⁄8 teaspoon ground cinnamon 1 egg, lightly beaten
Preheat oven to 350 degrees.
To make the pie: Place the apples in a large bowl. In a small bowl, whisk together the granulated sugar, cornstarch and cinnamon. Add the mixture to the apples and toss to combine. Set aside.
Melt the butter in a 9- or 10-inch cast-iron skillet over medium heat. Add the brown sugar and cook, stirring constantly, for 1 to 2 minutes, or until the sugar is dissolved. Remove the pan from the heat and place one of the piecrusts in the skillet, directly over the brown sugar mixture. 1 apple, cored and diced (and peeled if desired)
2 tablespoons chopped fresh parsley
11⁄2 cups chicken broth
1 large egg
Preheat oven to 350 degrees. Coat a baking dish with cooking spray.
Brown the sausage in a large skillet over medium heat, breaking up the meat as it cooks. Using a slotted spoon, transfer sausage to a large bowl (leave drippings in the skillet). To the same skillet over medium heat, add the celery, onion and garlic. Cook for 2 minutes, until soft. Add the sage, oregano, salt and pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the celery mixture to the sausage, with the bread, apple and parsley. Toss to combine. Whisk together the broth and egg and add to the bread mixture. Stir to combine. Transfer the mixture to the prepared baking dish and bake, uncovered, for 30 to 40 minutes, until cooked through and browned.
Top the crust with the apple mixture. Place the second crust on top.
To make the topping: In a small bowl, whisk together the sugar and cinnamon. Brush the top crust with the egg and then sprinkle with the cinnamon-sugar mixture.
Cut 4 slits in the top crust to allow steam to escape during baking.
Bake for 30 to 40 minutes, until the crust is golden brown.
Let the pie rest for 10 minutes before slicing.