An Apple A Day

With autumn fast approaching, the harvest of fresh, crisp apples is upon us.

Possibly the most perfect source of nutrition, ?apples are versatile, delicious, and one power-packed fruit.

If you've not had an apple lately, it's time to revisit the old adage of ?"An apple a day, keeps the doctor away."

Not only are apples fat-free, sodium free, and cholesterol free, they provide an excellent source of fiber, which aids both in digestion and maintaining steady blood sugar levels. Apples may also help promote weight loss, protect against certain types of cancers, heart disease, and memory loss, thus making a lot more to an apple than its juicy crunch. Most impressive, though, is the findings of a new study that shows that consumption of one apple a day for four weeks can lower "bad" cholesterol (LDL) by 40 percent.
"When LDL becomes oxidized, it takes on a form that begins atherosclerosis, or hardening of the arteries," said lead researcher Robert DiSilvestro, professor of human nutrition at Ohio State University and a researcher at the university's Ohio Agricultural Research and Development Center. "We got a tremendous effect against LDL being oxidized with just one apple a day for four weeks."

So what are you waiting for? Start eating an apple a day.today! And, pick up a few extra because apples are showing up in all kinds of delicious recipes, just like the ones we've included here.

All-American Apple Pie
Makes: 8 servings  |  Prep Time: 50 minutes  |  Bake Time: 1 hour

To make a truly great apple pie, you need a tender, flaky crust and a mix of sweet and tart apples that hold their shape when baked. This is the only apple pie recipes you will ever need!

Crust Ingredients:
. 2Ω cups All-purpose flour
. 2 Tbsps Granulated sugar
. 1 tsp Kosher salt
. 1 cup (2 sticks), plus 2 Tbsps   chilled unsalted butter, cut into small cubes
. 6 to 8 Tbsps  ice water
. Milk for brushing over crust

Filling Ingredients:
. 3 large Firm-tart apples, such as Granny Smith, Northern Spy, Rome, or Idared, peeled, cored, and cut into 1/2-inch-thick wedges
. 3 large Firm-sweet apples, such as Golden Delicious, Pink Lady, Jazz, or Honeycrisp, peeled, cored, and cut into Ω-inch-thick wedges
. 3 Tbsps Granulated sugar
. 3 Tbsps Brown sugar, ?firmly packed
. 1 Tbsp Fresh lemon juice
. 1Ω Tbsps Cornstarch
. º tsp Ground cinnamon
. º tsp Ground ginger
. º tsp Kosher salt

Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Sprinkle the butter into the bowl and work it into the flour mixture using your fingers. Stop when the mixture looks like cornmeal studded with small chunks of butter. Sprinkle 6 tablespoons ice water on top and stir with a fork until the dough begins to come together. If needed, add another tablespoon or two of water.

Pour the dough out onto a lightly floured surface and knead three times. Gather into a ball, then divide into two pieces, one slightly larger than the other, and press them into disks. Wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, prepare the filling: In a large bowl, toss the apples with the sugars, lemon juice, cornstarch, and spice. (Tip: For maximum flavor, use as many varieties as you can get your hands on!) Set aside.
Preheat the oven to 425∞F and set a rack to the lowest position. Unwrap the bigger disk of dough and lay it on a lightly floured surface. Working from the center, roll the dough out to a 13-inch circle, lifting and turning it often to keep it from sticking to the counter. Transfer it to a 9-inch pie plate and press it into the sides, draping any excess over the edge. Fill the crust with the apple mixture, making the pile a bit higher in the center. Transfer to the refrigerator to chill while you roll out the top crust.

Unwrap the smaller disk of dough and roll it out to a 10-inch circle. Lay it over the apple filling and use a sharp knife to make two 3-inch slashes in the top crust. Fold the bottom crust up over the top and crimp to seal. Pinch the crust between your thumb and forefinger at regular intervals to crimp. Brush the crust all over with milk.

Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Reduce the heat to 350∞F and bake until juices are bubbling and the crust is golden brown, 40 to 50 more minutes. Cool on a rack for at least 45 minutes before serving.

SELECTING APPLES...
Select apples that are shiny, firm to the touch, have a good aroma and are free of skin tears and breaks. Handle them gently to avoid bruising.

Quinoa Salad with Apples
Yield: 6 to 8 servings

Is it possible to pack more nutritional powerhouses into a single salad? Apples, kale and quinoa are packed with nutrition, but this salad is also notable for its delicious mix of flavors and textures: sweetness from the apples, salty flavor from the feta, and crunch from the quinoa and pine nuts.

Dressing Ingredients:
. Juice of 1 Large lemon
. 2 tsps Honey
. 1 medium Shallot
. Ω tsp Kosher salt
. 3 Tbsps Olive oil

Salad Ingredients:
. 3 cups Kale very thinly sliced (about ? ?of a standard bunch)
. 1Ω cups Quinoa
. 3 cups Water
. 1 tsp plus º tsp Kosher salt
. 2 Tbsps Olive oil
. 2 large Tender-sweet apples, such as Fuji or Gala, unpeeled and cut into Ω-inch cubes
. 2 tsps Sugar
. ? cup Toasted pine nuts
. 4 oz Crumbled feta

Directions:
In a small bowl, whisk together the lemon, honey, shallot, and salt. Add the olive oil in a thin stream, whisking as you go. Set aside.

Put the kale in a serving bowl and set aside. Put the quinoa, water, and 1 teaspoon salt in a medium saucepan, cover, and set over high heat. Bring to a boil, then reduce heat to low and cook until all the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork and add it to the bowl with the kale.

Set a large skillet over medium-high heat. Add oil, heat for a minute, then add apples and 1/4 teaspoon salt. Cook, stirring, for 2 minutes, then add sugar and continue cooking and stirring until the apples begin to turn golden, 5 to 7 minutes. Add apples to the bowl with the quinoa, then add the pine nuts, feta, and dressing and toss until evenly combined.

Apple, Ginger & Cherry Chutney
Yields: about 2 cups chutney
Prep Time: 15 minutes
Cooking Time: 45 to 48 minutes

Add this crowd-pleasing chutney to your holiday pairing menu. The sweet and savory flavors of apples, cherries, brie and cheddar will delight your guests and their senses.

Ingredients:
. 3 cups Peeled, cored, apples, chopped coarsely
. æ cup Diced onions
. Ω cup Apple butter
. Ω cup Dried cherries
. Ω cup White wine vinegar
. º cup Dark brown sugar ?firmly packed
. º cup Real maple syrup
. 1 Tbsp Freshly grated ginger
. 1 tsp Freshly minced garlic
. Ω tsp Salt
. ? tsp Pepper
. 2 or 3 shakes Cayenne pepper, ?to taste
. Apple slices
. Brie cheese
. Cheddar cheese
. Assorted crackers

Directions:
1. In 4-quart saucepan with lid, combine all chutney ingredients. Cover.
2. Over medium high heat, bring mixture to a boil (7 to 10 minutes); reduce heat to low. Continue cooking at low until mixture is thick, and apples are tender and soft (35 to 40 minutes).
3. Serve with apple slices, Brie or Cheddar cheese, or serve on crackers. Refrigerate leftovers.
Tip: Chutney is also delicious over pork, turkey or ham.

STORING APPLES...
Apples ripen six to 10 times faster at room temperature so keep them stored in the refrigerator.
Refrigerate as soon as possible-when kept cold, they'll stay crisp and juicy for four to six weeks.
And be sure to store apples away from strong-smelling foods to prevent them from absorbing unpleasant odors.

Apple Sangria
Yields: 8, 8-ounce or 10, 6-ounce servings

This Apple Sangria is a great way to incorporate fresh fruit into a fun cocktail. For a healthier (or kid-friendly) twist, try the mock version.

Ingredients:
. º cup Calvados (apple brandy)
. 2 Tbsps Brown sugar packed
. 5 cups Apple juice or cider, chilled
. 1 medium crisp apple (such ?as Crispin) cored and cut into thin wedges
. ? cup Strawberries sliced
. Ω cup Halved white or red seedless grapes
. 1 750-ml bottle Extra-dry Cava (Spanish white sparkling wine) ?or white Rioja, chilled
. Ice

Directions:
1. Stir together calvados and brown sugar in large pitcher until brown sugar is dissolved. Stir in apple juice, apple, strawberries, and grapes. If desired, cover and refrigerate for up to 2 hours.
2. Just before serving, add sparkling wine; gently stir. Pour over ice into glasses.

Mock Fresh Apple Sangria: Prepare sangria as directed above, except omit the calvados and brown sugar, use 3Ω cup apple juice plus 1Ω cups club soda, and substitute one 25 Ω-ounce bottle non-alcoholic sparkling apple cider for the Cava. Makes 8, 8-ounce or 10, 6-ounce servings.

Whole Wheat Flatbread with Apples, Walnuts and Gorgonzola
Makes: 4 to 6 servings

Apples, blue cheese and walnuts make a delicious flavor combination for anytime of the year. Use store-bought dough to make this an easy, everyday meal, or plan ahead and make your own.

Dough Ingredients:
. æ cups Unbleached flour, plus more for dusting
. æ cups Whole wheat flour
. Ω envelope (about 1 tsp) Active dry yeast
. 1 tsp Kosher or sea salt
. Ω to ? cup Warm water
. 1Ω Tbsps Olive oil

Flatbread Ingredients:
. 1 to 1Ω lbs Prepared whole wheat pizza dough (see ?recipe below)
. ? cup Chopped walnuts
. 5 oz Gorgonzola cheese
. ? cup Light cream
. Olive oil to drizzle
. 2 large Firm-sweet apples, such as Pink Lady, Honeycrisp, or Jonagold, skin on, cored and cut into º-inch wedges
. Kosher or sea salt to sprinkle
. Freshly ground black pepper
. 2 oz Baby arugula leaves

To make the dough: In the bowl of a standing mixer fitted with the paddle attachment (or the container of a food processor), combine the flours, yeast and salt. Put the water in a small bowl and pour in the oil. Turn the mixer on low (or pulse the food processor) while you slowly drizzle in 1 cup of the water-oil mixture. A shaggy dough will begin to form. Continue adding additional water to the mixture, 2 tablespoons at a time, until the mixture forms a ball of dough.

Turn the dough onto a floured work surface and knead for about a minute to form a smooth ball. Transfer to a bowl and cover with plastic wrap; let rise until doubled, about 1 to 2 hours. Deflate dough and transfer to a floured surface. Sprinkle with a little flour, cover with plastic wrap, and let rest for 20 minutes.

To make the flatbread: Preheat the oven to 450? and set a rack to the lower position. Line a rimmed baking sheet with parchment paper and press the dough out in the pan to cover most of the bottom. Cover with plastic and set aside.

Put the walnuts in a heavy-bottomed skillet on low heat and toast, stirring occasionally, until golden brown, about 10 minutes. Meanwhile, with a standing or electric mixer, beat the Gorgonzola with the cream to form a thick paste.

Uncover the dough and press it out again so that it covers the bottom of your pan. Drizzle lightly with olive oil, then use a tablespoon to dot the dough all over with dollops of the Gorgonzola cream. Arrange the apple slices over all, then sprinkle with walnuts, salt and pepper. Drizzle with a little more oil, then transfer to the oven and bake, turning the pan once, until crust is browned and toppings are bubbling, about 18 to 22 minutes. Sprinkle with arugula leaves and serve.

Bacon 'n' Apple Cheeseburger Sliders
Yield: 4 servings  |  Prep Time: 25 minutes  |  Bake Time: 8 to 12 minutes

Top these cheeseburgers with Honeycrisp apple slices instead of onions to add a sweet and juicy crunch.

Ingredients:
. 1 lb 85% Lean ground beef
. ? cup Sweet-tart red apple, coarsely shredded, unpeeled
. º cup Chopped red onion
. 3 thick slices Applewood-smoked bacon, cooked and very finely chopped (about º cup)
. Ω tsp Worcestershire sauce
. Ω tsp Dried thyme
. º tsp Salt
. º tsp Coarse-ground black pepper
. 3 ounces Thinly sliced Swiss cheese, cut into 12 pieces
. 12 Cocktail buns or rolls, split
. 12 Very small lettuce leaves or fresh baby spinach
. Very thinly sliced, unpeeled, sweet-tart red apple (optional)

Apple Aioli: Stir together ? cup mayonnaise and 5 teaspoons frozen apple juice concentrate until combined. Makes about ? cup.

Directions:
1. Preheat oven broiler. For burgers, mix ground beef, shredded apple, onion, bacon, Worcestershire sauce, thyme, salt, and pepper in large bowl until just combined (do not overwork meat mixture). With damp hands, form mixture into twelve 2Ω-inch-round patties.
2. Broil patties on rack in broiling pan, 4 inches from heat for 8 to 12 minutes or until instant-read thermometer inserted near centers reads 160∞ F, turning patties over halfway through broiling (Or, grill patties on grill cooking screen or in grill basket directly over medium heat, uncovered, for 8 to 12 minutes, turning over once.
3. Place 1 cheese piece on the top of each patty. Continue broiling (or cover grill and continue grilling) for 30 to 60 seconds or until cheese is melted.
4. To serve, spread aioli on bottom of buns. Top with patties; if desired, apple slices; and lettuce. Close sandwiches with bun tops. If desired, hold sandwiches close with wooden sandwich picks or 6-inch bamboo skewers.
Tip: If buns are too thick, cut off a thin slice from the inside of each bun half.

TO PEEL OR NOT ?TO PEEL...
Whenever possible, don't peel that apple! Two-thirds of the fiber and antioxidants are found in the peel, so enjoy the whole apple!

The U.S. Apple Association (USApple) is the national trade association representing all segments of the apple industry. Members include 40 state and regional apple associations representing the 7,500 apple growers throughout the country, as well as more than 400 individual firms involved in the apple business For more information and recipes log onto usapple.org.