All About Apples

Although there are not any apple farms in the Wilmington area, North Carolina is in the top 10 states for the largest producers of apples in the country.

According to the North Carolina Apple Growers Association, red delicious, golden delicious, Rome beauty and galas make up the bulk of the production, but many more varieties can be found across the state.

Most of the apple orchards are in the western part of the state, with the majority in Henderson County — also known as Apple Country or Apple Alley. The peak season is the middle of August through the end of October.

For an apple-themed mountain getaway, family-owned and operated Sky Top Orchard in Flat Rock offers a u-pick option with 27 different varieties depending on the month. There are also hayrides, a train, playground, barn, gem mine, and other activities for children.

Jeter Mountain Farm in Hendersonville is another u-pick orchard. For a more adult experience, it has a taproom where visitors can try a variety of hard ciders that are pressed on-site. The farm is open from mid-July through October.

For even more apple-centered entertainment, the annual North Carolina Apple Festival will be held in Hendersonville over Labor Day weekend.

If a trip to the mountains is not an option, there are plenty of local places to buy apples that are produced in the state. Farmers markets selling North Carolina apples include Biggers Market in Wilmington, which is open five days a week from the middle of March through late December; the Wilmington Farmers Market in front of Tidal Creek, open year-round from 8 a.m. to 1 p.m. on Saturdays; the Wrightsville Beach Farmers Market, open on Monday mornings from May 15 to Dec. 4; and the Riverfront Farmers Market, held on Saturdays from 8 to 1 from April 1 until Nov. 18.

Apples are a fall staple in many kitchens. There are countless ways to incorporate them into baking, whether for apple pies, apple cider doughnuts, muffins, apple crisp, cobbler, etc. They can be used in savory dishes such as paninis with meat and cheese to add a little sweetness, or to top a dark leafy green salad for crunch.

There is hot apple cider, cocktails featuring apples, and even coffee flavored with apples. When it is still hot in the South, simply taking a crisp, refreshing bite of a cold apple is always an option.

Whether planning an apple-picking trip, buying apples at local farmers markets, or simply baking or cooking with them, there are plenty of ways to enjoy North Carolina apples throughout the year.

Recipes from Harper Turner, Harper’s Classic Cakery

Estonian Baked Apples (Kupsetatud Ounad)

Ingredients:

• 2 large or 4 small apples (your choice which kind) 
• 4 Tbsp ground hazelnut
• 2 Tbsp raisins
• 2 Tbsp maple syrup
• 1/4 tsp anise, cinnamon or vanilla (personal choice)
• 5 Tbsp water
• 2 Tbsp melted butter
• Vanilla ice cream

Preparation:

Preheat the oven to 425° F and line a baking sheet with parchment paper. Wash and core the apples and slice a layer off the bottom to create a flat surface for them to stand up while baking. Sprinkle water on the exterior of the apples and place them on the baking sheet. Mix spices together and blend into the butter. Fill the cored apples to the brim and drizzle a little bit on the top. Place baking sheet into the oven for 10 minutes. Remove from the oven and drizzle more of the spice mix over the apples and put them back in the oven for 10 more minutes. Serve hot with a scoop of ice cream and drizzle with the rest of the spice mix.

Classic Apple Pie

Ingredients:

• 3 large or 6-7 small apples, cored and sliced to desired thickness
• 1/3 cup all-purpose flour
• 1/8 tsp salt
• 1-1/2 tsp cinnamon
• 1 double crust (top and bottom) 10-inch pie shell
• 1/2 cup whipping cream or half-and-half
• Granulated sugar for sprinkling
• 1 cup granulated sugar

Preparation:

Preheat the oven to 450° F. Place the pie shell onto a lined baking sheet (this recipe likes to overflow, and this helps with cleanup). Whisk together the flour, salt, cinnamon and sugar and combine with the apples until they are fully coated. Pour apple filling into the shell and spread in an even layer. Cover with the top crust, flute the edges and add a few slits to allow steam to escape. Brush a thin layer of heavy cream or half-and-half over the top crust and around the edges. Sprinkle an even layer of sugar onto the crust. Place baking sheet into the oven, turn the temperature down to 350° F, and bake for one hour or until apples are tender, crust is browned, and the filling is bubbling through the crust.

Tips for this recipe:

• Recommended apples: Rome Beauty, Granny Smith, Pink Lady, or my personal favorite, Honeycrisp
• Spices — I like to add nutmeg, mace, double the cinnamon, and a dash of cloves
• To flute means to crimp the edges of a crust in a decorative way with your fingers to produce a wavy look
• Arrange a pretty top layer of apple slices instead of a top crust
• Use a smaller shell for a more heavily filled pie