Apples : Fun facts and Apple Pie!

 

Click here for the All-American Cinnamon Crumble Crust Apple Pie!

Fun Apple Facts and More

Apples come in all shades of reds, greens, yellows.
Two pounds of apples make one 9-inch pie.
Apple blossom is the state flower of Michigan.
2500 varieties of apples are grown in the United States.
7500 varieties of apples are grown throughout the world.
100 varieties of apples are grown commercially in the United States.
Apples are grown commercially in 36 states.
Apples are grown in all 50 states.
In 2002 United States consumers ate an average of 42.2 pounds of fresh apples and processed apple products. That's a lot of applesauce!
Sixty-two percent of the 2002 U.S. apple crop was eaten as fresh fruit.
39 percent of apples are processed into apple products; 21 percent of this is for juice and cider.
The top apple producing states are Washington, New York, Michigan, California, Pennsylvania and Virginia, which produced over 83 percent of the nation’s 2001-crop apple supply.
Apples are fat, sodium, and cholesterol free.
A medium apples is about 80 calories.
Apples are a great source of the fiber pectin. One apple has five grams of fiber.
In 2001 there were 8,000 apple growers with orchards covering 430,200 acres.
The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.
The science of apple growing is called pomology.
Apple trees take four to five years to produce their first fruit.
Most apples are still picked by hand in the fall.
Apple varieties range in size from a little larger than a cherry to as large as a grapefruit.
Apples are propagated by two methods: grafting or budding.
The apple variety ‘Delicious' is the most widely grown in the United States.
In Europe, France, Italy and Germany are the leading apple producing countries.
The apple tree originated in an area between the Caspin and the Black Sea.
Apples were the favorite fruit of ancient Greeks and Romans.
Apples are a member of the rose family.
Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.
Americans eat 19.6 pounds or about 65 fresh apples every year.
25 percent of an apple's volume is air. That is why they float.
The largest apple picked weighed three pounds.
Europeans eat about 46 pounds of apples annually.
The average size of a United States orchard is 50 acres.
Many growers use dwarf apple trees.
Charred apples have been found in prehistoric dwellings in Switzerland.
Most apple blossoms are pink when they open but gradually fade to white.
Some apple trees will grown over forty feet high and live over a hundred years.
Most apples can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage.
It takes the energy from 50 leaves to produce one apple.
Apples are the second most valuable fruit grown in the United States. Oranges are first.
In colonial time apples were called winter banana or melt-in-the-mouth.
United States Department of Agriculture (USDA) forecasts the 2000 apple crop to be at 254.2 million 42 pound cartons.
Total apple production in 2001 was 229 million cartons valued at $1.5 billion.
The largest U. S. apple crop was 277.3 million cartons in 1998.
In 1999 the People's Republic of China led the world in apple production followed by the United States.
Apples have five seed pockets or carpels. Each pocket contains seeds. The number of seeds per carpel is determined by the vigor and health of the plant. Different varieties of apples will have different number of seeds.
China is the leading producer of apples with over 1.2 billion bushels grown in 2001.
World's top apple producers are China, United States, Turkey, Poland and Italy.
The Lady or Api apple is one of the oldest varieties in existence.
Newton Pippin apples were the first apples exported from America in 1768, some were sent to Benjamin Franklin in London.
In 1730 the first apple nursery was opened in Flushing, New York.
One of George Washington's hobbies was pruning his apple trees.
America's longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866.
Apples ripen six to ten times faster at room temperature than if they were refrigerated.
A peck of apples weight 10.5 pounds.
A bushel of apples weights about 42 pounds and will yield 20-24 quarts of applesauce.
Archeologists have found evidence that humans have been enjoying apples since lat least 6500 B.C.
The world's larges apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, NY. It was 172 feet, 4 inches long. (She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery.)
It takes about 36 apples to create one gallon of apple cider.
Apples account for 50% of the world's deciduous fruit tree production
The old saying, “ an apple a day, keeps the doctor away ”. This saying comes from am old English adage, “ To eat an apple before going to bed, will make the doctor beg his bread.”
Don’t peel your apple. Two–thirds of the fiber and lots of antioxidants are found in the peel Antioxidants help to reduce damage to cells, which can trigger some diseases.
The five most popular apples in the United States are Red Delicious, Golden Delicious, Gala, Fuji and Granny Smith.
The estimated apple crop for 2005 is about 234 million bushels of apples. That is about 79 apples per person.

The All-American Cinnamon Crumble Crust Apple Pie
Click here to print just recipe

Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar

Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Vanilla ice cream

For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.

Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For filling:
Mix all ingredients in large bowl to coat apples.

For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

Makes 8 servings.
Click here to print recipe

 

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