Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, September 15, 1993                   TAG: 9309110045
SECTION: VIRGINIA'S FINEST                    PAGE: VF-9   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Medium

APPLES: YESTERDAY'S LORE IS TODAY'S TREAT

King Solomon hailed the apple as a fruit of healing. Thus originated the cliche "an apple a day keeps the doctor away."

In the early 1600s, the Virginia crab apple grew wild in abundance. When the first settlers arrived in America, they brought apple branches from England and grafted them onto crab apple rootstocks. Plantation orchards dotted the countryside and apples became "big business" in Virginia.

Virginia has an apple for every reason and every season. Each of the major apple varieties grown in Virginia has its own unique characteristics. In fact, buying apples can be a very baffling experience when there are so many varieties, sizes and colors to choose from. Be familiar with the characteristics of the different varieties of apples - some are best for baking, eating, salads, pies, etc. Also, don't be afraid to use a combination of varieties for a special flavor in applesauce, pies or casseroles.

Here are some guidelines to insure quality, economy and satisfaction when buying Virginia apples:

Select apples with smooth and shiny skins.

Some apples may have surface russeting or "freckles." This does not affect flavor or texture and these apples may be even tastier.

Buy as many apples as can be used.

Store apples in the refrigerator in plastic bags with small holes for proper air circulation. Do not place apples near strong odor foods, as the flavor will transfer.

Once you've successfully purchased your apples, you might need a few helpful cooking hints to insure the best result:

3 medium apples = 1 pound = 3 cups diced.

Allow 2 pounds of apples (6 to 8) for a 9-inch pie.

One bushel of apples will yield 18 to 20 quarts applesauce or apple butter.

Use very little water when cooking apples; none for pies, crisps, etc.

When making salads, dip apples in lemon juice or salt water to prevent darkening.

In Virginia, apples have long served as a symbol of hospitality. A bowl or barrel displayed in colonial homes, taverns or inns were a way of saying welcome. So, the next time you would like to welcome your guests with the special treat of apples, here's a recipe that is sure to please:\ VIRGINIA APPLE NUT PIE CAKE\ 3/4 cup sugar\ 3/4 cup self-rising flour\ 1 egg\ 1/2 cup diced nuts\ 1 1/2 cups raw diced apples\ 1 t. vanilla\ 1/4 raisins

Combine all ingredients. Place is greased pie pan. Dot with 2 tablespoons margarine. Bake in 350 degrees in oven for 30 minutes or until slightly brown.