Apple Picking at a Local Orchard and Baking homemade Apple Pie or make Candy Apples.
Picking apples at a local orchard is a delightful way to enjoy the outdoors and gather fresh, delicious fruit. Orchards often offer a variety of apple types, allowing you to taste and select your favorites directly from the trees. It’s a fun activity for families, friends, or solo visitors, providing an opportunity to learn about apple cultivation and seasonal harvesting. Remember to wear comfortable clothing, bring a basket or bag for your apples, and check the orchard’s guidelines for picking. Afterward, you can use your freshly picked apples for cooking, baking, or simply enjoying them fresh.
In the fall, common types of apples you can pick include:
- Fuji – Fuji apples have a sweet, crisp, and juicy flavor. They are known for their balanced sweetness with a hint of tartness. Picking Fuji apples is a delightful activity that requires a bit of know-how to ensure you select the best fruit. Here are some tips to help you pick the perfect Fuji apples. Look for Color: Fuji apples typically have a reddish-pink blush over a yellow-green background. Choose apples with vibrant, rich coloring. Check Firmness: Gently press the apple; it should feel firm and crisp, not soft or mushy. Inspect Skin: The skin should be smooth and free from bruises, cuts, or blemishes. Size and Weight: Heavier apples tend to be juicier. Pick apples that feel heavy for their size. Smell: A sweet, fragrant aroma is a good indicator of ripeness and flavor. Harvest Timing: Fuji apples are usually ready to pick in late September through October, depending on your location.
- Gala – Timing: Gala apples are typically ready for harvest from late summer to early fall, depending on your location. Check local harvest calendars for the best picking time. Appearance: Look for apples that have a vibrant red and yellow striped color, which indicates ripeness. Avoid apples with bruises, cuts, or signs of disease. Firmness: Gently press the apple; it should feel firm but not hard. Avoid apples that are too soft or mushy. Picking Technique: To pick an apple, gently lift and twist it off the branch. Avoid pulling or yanking to prevent damaging the tree.
- Honeycrisp – When you bite into a Honeycrisp, you experience a burst of crisp, juicy sweetness complemented by a refreshing tang that makes each bite lively and satisfying. Timing: Honeycrisp apples are typically ready for harvest from late September to early October, depending on your location. Appearance: Look for apples with a vibrant red and yellow coloration. The skin should be firm and free from bruises or blemishes. Size and Firmness: Choose apples that feel heavy for their size and have a firm texture. Avoid any that feel soft or have wrinkled skin. Stem: A healthy stem attached to the apple indicates freshness. Picking Technique: Gently lift the apple upwards and twist it slightly to detach it from the tree without damaging the fruit or the tree.
- Granny Smith – Granny Smith apples have a distinctive tart and tangy flavor with a crisp texture. They are known for their bright green skin and slightly sour taste, which makes them popular for both eating fresh and using in cooking and baking. Timing: Granny Smith apples are usually ready to harvest from late September to early November, depending on your location. Color: Look for apples that have a consistent bright green color. Some may have a slight yellowish tint when fully ripe. Firmness: Gently squeeze the apple. It should be firm to the touch without any soft spots or bruises. Size: Choose apples that are medium to large in size; however, size can vary depending on the tree and growing conditions. Stem: Apples with intact stems tend to last longer and are less likely to be damaged. Taste Test: If possible, sample an apple from the tree to ensure the tartness and flavor meet your preference.
- McIntosh – McIntosh apples have a distinctive flavor that is both sweet and tangy. They are known for their juicy, tender flesh with a slightly tart taste that balances well with their natural sweetness. The flavor is often described as bright and refreshing, making McIntosh apples a popular choice for eating fresh, as well as for use in applesauce, cider, and baking. McIntosh apples are typically ready for harvest in late September to early October. The best time to pick them is when they have developed a bright red color with some green patches and come off the tree easily with a gentle twist.
- Rome – Rome apples have a mildly sweet and slightly tart flavor. They are known for their firm texture and are often described as having a balanced taste that is less sweet than some other apple varieties. Their flavor holds up well in baking and cooking, making them a popular choice for pies and sauces. Timing: Rome apples are typically ready for harvest in late September through October. Check that the apples have reached their full red color and are firm to the touch. Appearance: Look for apples that are deep red with a shiny skin. Avoid apples with bruises, cuts, or soft spots. Size: Rome apples are medium to large in size. Select apples that feel heavy for their size, indicating juiciness.
- Jonathan – Jonathan apples have a tangy and sweet flavor with a hint of tartness. They are juicy and crisp, making them excellent for eating fresh as well as for baking and cooking. Their balanced taste is often described as a mix of sharp acidity and natural sweetness. Timing: Jonathan apples are typically ready to harvest in late September to early October. The fruit should be fully colored and firm to the touch. Appearance: Look for apples that have a deep red blush with some yellow undertones. Avoid apples with bruises or blemishes.
These varieties are typically harvested in late summer through fall, depending on your region.
Easy Apple Pie Recipe
Ingredients:
- 6 cups fresh apples, peeled, cored, and sliced (about 6 medium apples)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 package refrigerated pie crusts (2 crusts)
- 1 tablespoon butter, cut into small pieces
- 1 egg (optional, for egg wash)
- 1 tablespoon water (optional, for egg wash)
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are well coated.
- Roll out one pie crust and fit it into a 9-inch pie plate.
- Pour the apple mixture into the crust and dot with small pieces of butter.
- Roll out the second pie crust and place it over the apples. Trim any excess dough, then crimp the edges to seal.
- Cut several small slits in the top crust to allow steam to escape.
- (Optional) Beat the egg with water and brush over the top crust for a golden finish.
- Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
- If the crust edges brown too quickly, cover them with foil halfway through baking.
- Let the pie cool for at least 2 hours before serving to allow the filling to set.
Enjoy your homemade apple pie!
Homemade Candy Apples
Ingredients:
- 6 medium apples (Granny Smith, Fuji, or Honeycrisp work well)
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1/2 teaspoon red food coloring
- Wooden sticks or skewers
- Optional toppings: chopped nuts, sprinkles, crushed cookies
Instructions:
- Wash and thoroughly dry the apples. Remove stems and insert wooden sticks into the top of each apple.
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir gently to mix.
- Place the saucepan over medium heat and bring the mixture to a boil without stirring. Use a candy thermometer and cook until the temperature reaches 300°F (hard crack stage).
- Remove from heat and quickly stir in red food coloring.
- Working quickly, dip each apple into the hot candy mixture, tilting the pan if needed to coat evenly. Allow excess candy to drip off.
- Place the coated apples on a parchment-lined baking sheet to cool and harden.
- If desired, immediately sprinkle or roll the apples in toppings before the candy sets.
- Let candy apples cool completely at room temperature before serving.
Tips:
- Be cautious when working with hot sugar syrup to avoid burns.
- Use fresh, firm apples for best results.
- Candy apples are best enjoyed within a day or two for optimal crunchiness.