The Costco Connection - September 2013

By Laura Langston

APPLES AREN’T THE oldest fruit in existence (that honor goes to olives, dates or ;gs, depending on which source you believe), but they have been around for more than 4,000 years. In fact, some sources suggest the apple tree was the earliest tree-cultivated fruit.

Technically a member of the rose family, the apple appears in many myths, legends and religious traditions. The most famous is the story of the Garden of Eden, where the serpent coaxed Eve to eat an apple from the forbidden tree, forever linking the fruit with knowledge, immortality, temptation and the fall of man.

Despite that reputation, apples were a favorite fruit of the Greeks and Romans. ;ey were o;en eaten at the end of the meal for their digestive qualities, particularly with rich food such as pork or goose. Cooked apples were prescribed by ancient doctors to treat lung and bowel disorders, and they were also mixed with rosewater to produce an ointment for smoothing skin.

By the 19th century, Welsh citizens were saying,
“Eating an apple before bed makes the doctor beg his
bread.” We know that saying today as “An apple a day
keeps the doctor away.”
Current research confirms that apples are a
healthy choice.

High in vitamins and ;ber but low in calories,
apples may lower the risk of certain cancers, as well
as help with weight loss, heart disease and choles-
terol control. Two-thirds of the fruit’s ;ber and many
antioxidants are found in the apple peel. Almost half
the vitamin C content is directly under the skin.

;e crabapple (Pyrus malus) is the wild ancestor of all cultivated apple species. More than 7,500 apple varieties are grown worldwide, with roughly 100 varieties grown commercially in the U.S. Factoring in the numerous heirloom and lesser-known varieties grown in backyards, the number of varieties grown here is probably close to 2,000.

Apples can be sweet or tart, so; and smooth or crisp and crunchy, depending on the variety you choose. Most apples sold commercially are dual purpose, excellent fresh or cooked. But di;erent apple varieties respond to the cooking process differently—some cook to mush, while others hold their shape.

;e so;er McIntosh apple, for instance, is great for snacking or cooking into applesauce but isn’t a great pie apple. ;e Winesap and the Granny Smith, both on the tart side, make great pies because they hold their shape and the baking process tends to bring out their sweetness, resulting in a ;nished product with a nice balance of sweetness and snap.

Sweet or tart, so; or crisp, this historic fruit is versatile enough to please the pickiest of palates. Regardless if apples are used in the ;nale to a savory dinner or as an ingredient in the entrée, guests will surely be reaching for seconds. C

Laura Langston has two old apple trees in her Paci;c Northwest garden. She doesn’t know the varieties, but one produces great pie apples and the other produces great sauce apples.

Apple Envelope

Recipe provided by the U.S. Apple Association and reprinted from

Apple Cookbook (Storey Books,

2001; not available at Costco)

Preheat oven to 400 F. Grease a large baking sheet.

Peel, core and cut the apples into ¼-inch slices. In a medium-size bowl, combine the apples with the raisins, honey and allspice. Roll out the pastry to a circle approximately 10 inches in diameter. Spoon the apple mixture over half the dough, leaving a 1-inch border. Fold the other half over the apples, moisten the edges with milk and seal. Crimp the edges with the tines or the handle of a fork. Place on the baking sheet, brush with more milk and sprinkle with sugar. Bake for 45 minutes.

Makes 2 servings.

Note: You can also use puff or phyllo pastry instead of pie crust. If you like, you can add ½ teaspoon each of ground nutmeg and ginger; replace the allspice with 1 teaspoon cinnamon; or add grated orange or lemon zest.