A is for Apple

You can actually take a world tour by following the trail of the apple. Beginning in southwestern Asia, the the apple made its way westward via the Roman Empire. It later traveled further westward in the saddlebags of Crusaders and crossed the channel into England. From there, still going due west, it was brought by Europeans to America's eastern shores. "Johnny Appleseed" Chapman (1775-1847) planted apple trees throughout the Midwest. Goldrushing westward-ho'ers took it to the Pacific coast. Once there, some anonymous sea captain loaded it on his ship and introduced the apple to Japan and China. All together, the apple went around the world in two thousand years.

The Roman statesman, Cato, in the third century B.C., recognized in his writings a mere seven varieties of apples. Over the course of this two thousand year journey this number has grown to more than 7,000 varieties that exist worldwide.

This A-pealing fruit has got to be one of the most versatile around. You can press it into cider, boil it down to sauce, bake it into pie or dry it into chips. What other fruit could you do so much with! Here at Sundance, we've got a wide selection of Local and Organic apples. You can choose from many varieties in our world class produce department.

Apple Pie

Preheat oven to 450°.

Line a 9" pie pan with your favorite crust or ours (adapted from Laurel's Kitchen) or try one of the frozen whole wheat pie crusts available in our freezer section.

Crust: Stir 1 cup whole wheat pastry flour and 1/2 tsp. salt together. Mix in 3 Tbs. oil and enough water (approx. 1/4 cup) to make the dough form a ball. Roll flat between 2 sheets of waxed paper and lift into pan. Bake at 400° for 10 minutes or until slightly browned & crisp (double the recipe for a top crust.)

Filling: Peel, core & cut 5 to 6 apples into pieces. Combine & pour over the apples 1/2 cup honey, a pinch of salt, 1 Tbs. corn starch, 1/4 tsp. cinnamon & 1/8 tsp. nutmeg. Place this mixture in pie shell & dot with 1 1/2 Tbs. butter.

Cover the pie with the upper crust or a lattice crust. A granola top crust works great if you put it on during the last 30 minutes. Bake at 450° for 15 minutes, then at 350° for 30 minutes. Glaze with 1 Tbs. maple syrup and 1 tsp. water.

Recommended apple - Kings

Baked Apple

Core 1 large apple, leaving the bottom in tact as a plug for the filling. Cut a thin slice off the bottom to flatten it.

Fill with a mixture of maple syrup, cinnamon, raisins & chopped nuts (walnuts or filberts).

Bake 30 - 45 minutes at 350°
Recommended apple - Rome Beauty

Waldorf Salad

Toss 4 medium tart apples peeled & chopped with 2 Tbs orange or lemon juice. Then add 4 stalks chopped celery, 1/2 cup coarsely chopped walnuts, 1/2 cup raisins & 1 cup yogurt. Chill this mixture and serve.

Serves 4 - 6

Recommended apple - Granny Smith

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