Apple lovers can anticipate an abundance of fresh fruit this season, according to area growers.
“This is possibly the biggest, best crop we’ve ever had,” said Mark Barnett, general partner at Oren Wooden’s Orchard on the mountain near Pikeville, Tenn. Cool air and spring rains, supplemented by summer irrigation, have resulted in big, beautiful apples, he said.
It’s a similar story at Wheeler’s Orchard in Dunlap, Tenn. “They’re looking really good this year,” said owner Ann Wheeler.
Area orchards are now offering a variety of apples, such as Golden and Red Delicious, Mutsu and Jonagold. Later in the season, the trees will be yielding Red Rome, Winesap, Arkansas Black, Granny Smith and other varieties.
It’s best to pick them for how you’ll use them. Some are better for eating: Gala, Tennessee Red, Pink Lady and Fuji, for example. Others are preferred for baking: Golden Delicious, Jonagold, Granny Smith, Mutsu and Arkansas Black. The general rule is: The firmer the apple, the better for baking.
Allison Parker, director of consumer health and education for the U.S. Apple Association, said there are so many ways to enjoy apples.
“We’ve been saying for years how versatile they are,” she said. “They’re the quintessential American fruit.”
As a dietitian, Parker stresses the healthful aspects of eating fresh apples, including the fact that they’re full of fiber. According to reports from the Apple Association, research shows apples may prevent or reduce the risk of certain cancers and heart disease as well as improve cognitive function and memory.
And even if apple pie isn’t quite as nutritious, it’s hard to resist this all-time favorite dessert.
“You can make them with crumb toppings or a traditional pastry, top a slice with cheddar cheese of a scoop of ice cream,” Parker said. “Apple pie makes a great American dessert.”
Since good things come in threes, here’s a delicious triple play: three recipes for perfect apple pie.
Contact Anne Braly at abraly@timesfreepress.com or 423-757-6285.
Apple Pie With Streusel Topping
Pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled butter, cut into pieces
1/4 cup chilled, solid vegetable shortening
3 to 4 tablespoons cold water
Filling:
2 3/4 pounds Granny Smith apples (about 4 large), pared, cored and thinly sliced
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Streusel topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup (1/2 stick) butter, cut into pats
3/4 cup walnuts, coarsely chopped
Prepare pastry: Stir together flour and salt in medium bowl. Cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle cool water, 1 tablespoon at a time, over mixture, tossing lightly with fork after each addition until pastry is just moist enough to hold together. Shape pastry into disk. Wrap in plastic wrap and chill 1 hour. Heat oven to 400 F.
Roll pastry out on lightly floured surface with floured rolling pin into 11-inch circle. Transfer pastry to 9-inch pie plate. Trim pastry, leaving 1 inch overhang. Fold overhang under; crimp to form decorative edge.
Prepare filling: Combine apples, brown sugar, granulated sugar, flour, lemon rind, lemon juice and cinnamon in large bowl.
Prepare topping: Combine flour, brown sugar, cinnamon and ginger in small bowl. Cut butter until mixture is coarsely crumbled. Stir in walnuts.
Spoon filling evenly into pie shell. Spoon topping evenly over apples.
Bake pie in preheated oven (400 F) for 15 minutes. Reduce oven temperature to 350 F. Loosely cover topping with foil to prevent overbrowning. Bake 45 to 55 minutes before slicing.
– www.cooks.com
Sour Cream Apple Pie
1 (9-inch) unbaked pastry shell
6 tart apples, peeled, cored and sliced
3/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter
1/2 cup sour cream
Mix sugar, flour, cinnamon, nutmeg and butter together until crumbly. Arrange apples in pie shell; sprinkle first mixture over the apples. Spoon sour cream over the top. Bake for 25 minutes at 400 F, then reduce heat to 350F and bake apple pie 20 to 30 minutes longer.
– www.southernfood.about.com
Old Virginia Apple Crumb Peanut Pie
3 cups thinly sliced tart apples
1 (8-inch) unbaked pie shell
1 tablespoon lemon juice
1/3 cup granulated sugar
4 tablespoons crunchy peanut butter
2 tablespoons butter
1/2 cup flour
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon grated lemon peel
Arrange apple slices in pie shell. Sprinkle with lemon juice and granulated sugar. Cut peanut butter and butter into mixture of flour, brown sugar, spices and lemon peel. Spread over surface of pie. Bake in 400 F oven 45-60 minutes or until apples are tender.
– www.cooks.com