Fun Facts About Apple Picking Season 🍎🌳
Crisp air, golden leaves, and the crunch of fresh apples—it must be apple picking season! Visiting an orchard is more than just a fall tradition; it’s an adventure full of history, flavor, and fun. Whether you’re filling a basket with Honeycrisp, Gala, or Granny Smith, here are some juicy facts to make your apple-picking trip even sweeter.
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1. Apples are ancient travelers.
Did you know apples have been cultivated for thousands of years? They originated in Central Asia, near Kazakhstan, and slowly spread across the globe thanks to traders and explorers. Today, they’re grown in more than 100 countries.
2. There are thousands of varieties.
While you might only see a few dozen at the orchard or grocery store, there are over 7,500 different apple varieties worldwide. Each one has its own flavor, texture, and best use—some are perfect for pies, while others are best for snacking.
3. The U.S. loves apples.
Apples are the second most consumed fruit in the United States, right after bananas. Washington state leads the way in production, but orchards across the country bring local charm to the harvest.
4. They float for a reason.
Ever wonder why apple bobbing works? Apples are about 25% air, which makes them buoyant enough to float in water. It’s science and fun all in one!
5. Picking your own is fresher.
When you pick an apple straight from the tree, it can last weeks longer than store-bought ones, since they haven’t traveled through storage and shipping. Plus, nothing beats that first juicy bite in the orchard.
6. Apples symbolize health and wisdom.
You’ve heard the saying, “An apple a day keeps the doctor away.” While not a magic cure, apples are full of fiber, vitamin C, and antioxidants, making them a smart seasonal snack.
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So, grab a basket, head to your local orchard, and celebrate apple picking season with a little extra knowledge. After all, fall is the perfect time to make memories—and maybe even a pie!
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Easy Apple Pie
Amazing apple pies start with amazing pie crusts. Here’s one tried and true pie crust recipe to get you started
All-Butter Pie Crust
Amy Duska
An easy, all-butter pie crust recipe that gives you a tender, flaky pie crust every time! This recipe makes 2 pie crusts
Prep Time 15minutes mins
Chill Time 1hour hr
Servings 2 (9″) pie crusts
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Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the ½ cup mark. Add 2 teaspoons of white vinegar and set aside.
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Mix Flour and Butter. Combine the flour, salt, and sugar together in a medium sized bowl and toss with a fork to mix evenly. Add the cubed butter to the bowl and use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.
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Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.
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Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.
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Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.
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Bake according to what your pie recipe calls for.
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The Pie Recipe
Amy Duska
This is hands down the BEST and easiest apple pie recipe! It has a tender, flaky, homemade pie crust with apple slices drenched in sugar and warm spices like cinnamon and nutmeg.
Prep Time 1hour hr
Cook Time 1hour hr
Servings 8
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Start by preparing this flaky pie crust recipe which makes 2 (9″) pie crusts, one for the bottom and one for the top of the pie. The pie dough will need to chill for at least 1 hour before rolling out. Or use a store-bought pie crust and follow package directions.
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Place oven rack in the center position and Preheat the oven to 400°F (204°C).
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In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice and lemon zest; toss to coat evenly.
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Remove the pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12″ circle that is ⅛” thick. Carefully lay the crust into the bottom of a deep dish pie plate.
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Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. Roll out the second disc of pie crust until it is ⅛” thick and lay it over the apple filling.
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Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
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Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
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Bake at 400°F (204°C) for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least 3 hours.
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You gotta love Fall in New England. The gardens may be past their prime — no more tomatoes, cucumbers, or carrots — but the squash and zucchini are still hanging in there. And now the other seasonal stars have moved in to take over. I’m talking about cranberries and apples.
Directions