An Apple A Day ...
The apple has been around for thousands of years, originating in Central Asia and Europe. There may be approximately 7,000 varieties. Apples were bought and cultivated here in the U.S. in the 17th century. The crab apple is the only variety of apple that was found here before apples in general were introduced and cultivated in our soil.
Today there are over 2,400 varieties grown in the U.S. There are 200-year trees still producing fruit for harvest.
Pennsylvania is one of the top apples growing states along with Washington, New York, Michigan, California and Virginia.
Apples grow throughout 32 of our states.
Most trees blossom in the spring and ready for harvest in September and early October. The flavor profile may vary from sweet to tart.
Eating apples raw is the most common use. They are used mostly to make pies, applesauce and cider. In Pennsylvania, Red Delicious has been at the top of the list for 50 years. Recently, the Gala has taken the lead. In other states apples grown are Golden Delicious, Fuji, McIntosh, Pink Lady, Honeycrisp, Jonagold and of course Granny Smith along with my personal favorite Winesap.
“An Apple a Day” does have its merits. It helps maintain and fights off bad health issues. The raw apple is full of health benefits and good eating. This
is the time of the year for the best apples!
Look for apples that are firm and bright in color. Store them in the refrigerator — it only takes them a few days to lose their crispy texture. Avoid bruised apples as the injured area hastens oxidation, darkens the flesh and starts the rotting process. They should not be peeled until they are ready to be used. The browning process can be slowed down by dipping in lemon or vinegar & water.
Store apples, potatoes and onions separately. Apples exhume ethylene gas. This gas impacts and is not good for potatoes and onions as well as garlic.
Pies and cakes top the list for using apples in baking, especially in the home. Along with eating raw and baking, you can fry, pickle, make applesauce, juice and cider. Any way you can think of to use them will be tasty.
A refreshing drink to make is ...
One can reconstitute frozen apple juice with seltzer or club soda in the amount instructed on the juice can. Mix together and enjoy.
Unique Way to Make Apple Pie ...
PIE IN A SQUARE PASTRY DOUGH
5 cups all-purpose flour 4 tsp. granulate sugar ½ tsp. salt ½ tsp. baking powder 1½ cup shortening
2 large egg yolk, lightly beaten
¾ cup cold water FILLING:
5 lbs. tart apples, peeled & thinly sliced
4 tsp. lemon juice
¾ cup granulated sugar ¾ cup packed brown sugar
1 tsp. ground cinnamon ½ tsp. ground nutmeg ¼ tsp salt whole milk additional sugar
For Pastry — In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball.
Divide dough in half. On a lightly floured surface, roll half of dough to fit a 9x13x1-in. baking pan.
For Filling — Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture.
Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.
TIP(S) OF THE WEEK:
6-8 medium-sized apple make a 9” pie.
1 bushel of apples makes 16-20 quarts of applesauce.
2 lbs. apples make 3 cups of applesauce.
STAY SAFE — WEAR THAT MASK!
Contact columnist Bette Banjack at banjack303. verizon.net. Search YouTube – with BetteBanjack as well as phoenixvillenews.com (search bar Banjack). She can also be found on Facebook.