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Tested Apple Recipes & Videos

Apple Crisp Apple Pie Homemade Applesauce
An apple crisp is perfect when the weather turns cold. There is something so appealing about warm baked apples covered in cinnamon and sugar, made all the more tasty with a crisp and crunchy topping. more The Apple Pie, with its two rounds of pastry enclosing slices of cinnamon sugared apples, is a favorite dessert in North America. more Homemade Applesauce can easily be made at home. All you need is some tasty apples. Great as a snack or as a side to pork and other meat dishes. more
French Apple Tart Apple Crumble Pie Applesauce Bread
This classic French tart gives you a double dose of apples, a nicely flavored apple sauce filling topped with artfully arranged sliced apples. more Enjoy this delicious pie with its crumble topping, apples slices coated with an thick apple syrup, and a buttery crisp pastry crust. more When you add applesauce, preferably homemade, to this Applesauce Bread it gives it a wonderfully moist texture and a delicious apple flavor. more
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Walk into almost any grocery store in America, anytime of the year, and you will find the same varieties of easily recognizable and perfectly shaped apples. Mostly notably are the Red Delicious, the yellow green Golden Delicious and the green Granny Smith. If you are lucky you may find a few other varieties (red and green McIntosh, red and yellow Gala, Braeburn, Fuji, and the red Rome) especially during the Fall harvest time. This is surprising when you think that there are over 7,000 named varieties of apples in the world. Unfortunately the consumer seems to value perfection in their apples (perfect size, shape, and color) over taste and the producers compound the problem by only growing apples that are profitable (have high yields and long storage qualities). A. J. Liebling in 'Between Meals' says of the consumer "They have made a triumph of the Delicious apple because it doesn't taste like an apple, and of the Golden Delicious because it doesn't taste like anything."

It is believed that the wild crab apple was the first fruit known to man and one of the first fruits to be cultivated. There are many references to the apple in Greek mythology. In fact, the ancient Greeks would call any unknown round fruit that grew on a tree an 'apple' often distinguishing it only by its country of origin. For example, the Greeks called citrus fruits  "Persian apples" and apricots  "Armenian apples". Many times the term "golden apples" was used and it is now thought the Greeks were probably referring to lemons or oranges. It wasn't until the 17th century that permanent names began to stick to certain fruits......... Continued below


Apple Custard Tart

Apple Frangipane Tart

Apple Galette

This beautiful tart consists of a prebaked pastry crust that is first glazed with apricot preserves to prevent the crust from getting soggy. more

The almond filling (Frangipane) is a pastry cream made with almond paste that has a delicious almond flavor. more

Galette is a French term for a flat round cake that dates from ancient times when cereal pastes were cooked on hot stones. Galettes can be sweet or savory and different types of pastries and fillings can be used. more

Apple Tart with Cream Cheese Filling

Apple Scone Cake

Apple Cake

This is one dessert that I recommend eating shortly after it is baked; when the crust is at its best, beautifully crisp and crumbly, the filling is soft and creamy, and the apples are juicy and flavorful. more

This Apple Scone Cake has two layers of dough with cinnamon and sugar laced chunks of apples in between. more

An Apple Cake is the perfect Fall dessert, with its chunks of apples and pecans, along with plump and juicy raisins, all wrapped in a cinnamon-laced batter. more
Pomegranate Jelly Apples Apple Streusel Cake
Pomegranate Jelly is a beautiful two layered dessert that pairs a translucent, gold colored apple jelly with a shimmering, garnet colored pomegranate jelly. more Apples originated in Western Asia but are now grown in temperate climates throughout the world where there are warm days and cool nights. The different varieties of apples range in the thousands with each having its own unique color, shape, texture and flavor. more This Apple Streusel Cake is a delicious combination of butter cake, sliced apples, and a cinnamon flavored streusel. more
  Cranberry Pear and Apple Crumble Apple Popover
  The delicious combination of sweet pears, tart cranberries, and crisp apples, along with a crumble topping, make for a perfect Fall dessert. more Popovers are a wonderfully light and tasty quick bread that uses a batter quite similar to those used for Yorkshire Pudding, Dutch Babies, and Pancakes. more

Continued from above

Apples were brought to the New World by the Pilgrims in 1620. The beginning of the westward cultivation of apple trees is credited to the now famous Johnny Appleseed, although not by him simply tossing around apple seeds as legend has it. Johnny Appleseed was born John Chapman in Leominster Massachusetts in 1774. 

Around 1800, starting in Pennsylvania and moving westward to Indiana, he established nurseries and planted apple trees everywhere he went until his death in 1845. At about the same time, 1824, Captain Aemilius Simpson planted the first apple seeds in the Northwest (Washington) which is the now the top apple producer in the United States.

Apples come in so many colors, shapes, and sizes. Their flavor can range from crisp and sour to soft and sweet. The beauty of the apple is that its taste will change from year to year depending on the growing conditions. In fact, flavor can vary from apple tree to apple tree and even from orchard to orchard. So whenever possible buy your apples from a local orchard or farmer's market and remember what Horace once said "Whatever variety of apple you eat, to get the best make sure to buy only those picked by the light of the waning moon".


Andrews, Tamra, Nectar and Ambrosia: An Encyclopedia of Food in World Mythology. Santa Barbara: ABC-CLIO, Inc., 2000.

Behr, Edward. The Artful Eater. New York: The Atlantic Monthly Press, 1992.

Davidson, Alan and Knox, Charlotte. Fruit. New York: Simon & Schuster, 1991.

Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.

Grigson, Jane. Fruit Book. London: Penguin Books, 1982.

Harrison, S.G., Masefield, G.B., and Wallis, M. The Oxford Book of Food Plants. London: Oxford University Press, 1969.

Liebling, A.J. Between Meals An Appetite for Paris, New York: Farrar, Straus and Giroux, 1959.

Marian, John F. The Dictionary of American Food & Drink, New Haven and New York: Ticknor & Fields, 1983.

Root, Waverley, Food. New York: A Fireside Book, 1980.

Whiteman, Kate. The New Guide to Fruit. New York: Lorenz Books, 1999.




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