Apples

Peach season is finished and I can't even say what a bummer that is. Nectarines picked up where peaches left off but their season was even shorter. So now it's apples all over the place.

This is a Whole Foods advertisement. They're offering 25% off all organic apples. I copied and pasted their advertisement. With adjustments best as I could. Their HTML is screwy and some places the spacing cannot be corrected. 

 See, they're always on top of what's happening right now. Although an advertisement, and although intended to entice me into buying their apples. I still found this information useful. 

Who knows, maybe I'll want to make a pie. 

The other day I made a small blueberry pie and fashioned a pie crust by just winging it. I didn't measure anything, just put in the things that I like, and rubbed in enough butter to fatten the flour to the extent that I wanted, then used vodka instead of water, so that it evaporates completely and burns off. 

Why didn't my predecessors teach me this trick? 

Huh? 

Why did I have to discover it myself? 

To correct this generational information transmission oversight I'll tell all who follow me, use vodka in your pie crusts for improved effect. Maybe gin. Maybe rum. Maybe whatever you like. 

Here is Whole Foods explaining apples.

What’s the Difference Between a Jonagold and a Fuji?: Your Guide to Apples

There are so many different varieties of apples all across the sweet-tart-crisp-crunchy spectrum. (And at Whole Foods Market, there’s a really wide variety of apples – including plenty of organic options.) But what’s the difference between, say, a Jonagold and a Fuji? Can you really taste the difference? And what apples are best for apple pies? And chips? And other perfect-for-fall recipes? Here are some favorite varieties and what to do with them, based on their textures, flavors and sizes. Because it definitely matters.

And now is the perfect time to try all the varieties: All organic apples are 25% off for Prime Members from 10/3 to 10/9/18. Hear that? Pie is calling. (And so are applesauce and galettes … and …)

Lady Alice

This highly seasonal apple from Rainier Fruit Company is distinctly sweet with a crisp, juicy crunch. It has floral accents but with hints of tartness. It’s an all-purpose apple that doesn’t brown as quickly as other apples do when it’s cut up, and it also holds its shape when baked or cooked. 

Try them in: 

Slow Cooker Apple Cinnamon French Toast

Gala

Mildly sweet with a vanilla-like fragrance, this apple is a natural for making unsweetened applesauce. Its thin skin makes it kid-friendly, and it’s also perfect for slicing and serving raw. 

Try them in: 

Fresh Take on Apple Pie 

Strawberry Applesauce

Fuji

Perfect for those with a sweet tooth, these ultra-sweet, crispy and juicy apples make them a go-to for snacking and baking, as well as homemade baby food because of their low acidity. 

Try them in: 

Spiced Apple-Pear Butter 

Apple-Berry Baked Oatmeal

Granny Smith

Crunchy, tart and juicy, this is the ultimate apple to pair with a classic cheese fondue. To prevent browning, toss apple slices with lemon juice before serving.

Try them in: 

Baked Apples Stuffed with Cranberries and Almonds 

Classic Le Gruyère Fondue

SweeTango

Available only in the early fall, their crispness and sweet-tart flavor are hard to resist on their own. These apples also shine with a caramel or chocolate fondue. 

Try them in: 

Celery Root-Apple Slaw 

Warm Spinach Salad with Apple and Robusto Cheese

Braeburn

This variety is crisp, firm, sweet, tangy and juicy. Leave the skins on to make a rosy-hued applesauce. 

Try them in: 

Brussels Sprouts with Apples and Shallots 

Applesauce

Cameo

Sweet hints of citrus and slightly tangy finish. Extra crispy and crunchy, they’re almost made to be sliced and smothered with almond butter.

Try them in:
Open-Face Apple Tahini Sandwich
Apple Sandwiches with Granola and Peanut Butter

Red Delicious

These apples have a crunchy skin with a floral aroma. Best when uncooked and used in fresh preparations, like a smoothie or classic caramel-dipped apple.

Try them in:
Apple Pie Smoothie
Kale Waldorf Salad

Golden Delicious
Firm, very sweet and juicy, these all-purpose apples don’t brown as quickly as other apples. They’re perfect for a cheese board.

Try them in:
Hard Cider-Poached Apples with Peppery Crème Fraîche

Pink Lady

These pink-red apples are crisp with a juicy flesh and a complex sweet-tart flavor. Well suited for making apple chips either in a dehydrator or the oven.

Try them in:
Carrot and Apple Bistro Salad
Baked Apple Chips

Honeycrisp

If there was ever a perfect apple for snacking, this arguably might be it. Its shatteringly crisp texture is guaranteed to hold firm when baked or caramelized. It’s perfect for a tarte Tatin or an upside-down cake.

Try them in:
Apple and Kale Sauté
Raw Apple Crisp

Selections, Storage and Prep

Look for apples that feel firm, smooth and heavy for their size, with no bruises or wrinkling on the skin. As apples ripen, they give off ethylene gas, which shortens the storage life of some other vegetables, so keep them in a bag in your refrigerator’s crisper. And remember to wash apples before eating them, but avoid removing the skin if you can — that’s where the bulk of the fiber is.