If you are planning a fall trip to the mountains, it's bound to include a stop to purchase apples. It might just be the reason for your trip! However, do you sometimes feel overwhelmed by the sight of so many varieties? On the other hand, after returning home, find that you have bought more than you can possibly use before they start to spoil. Here are some tips to help you make wise choices this apple season and select varieties that you can preserve successfully for the winter.

Whether purchasing apples at the grocery store, roadside stand, an orchard, or picking them from your own backyard, their flavor is best when they are at the peak of maturity. Remember, size does not determine maturity. Choose apples that are free of defects, which include bruises, skin breaks, and decayed spots. Don't worry about "russeting" which is the little brown spots on the skin of the apples. It doesn't affect the quality. Soft apples tend to have a mealy texture and overripe flavor; so it's best to choose hard, firm apples.

Keep apples in a cool, dark place and do not tightly cover or wrap. Use a perforated plastic or open paper bag, basket or wooden crate to keep apples at peak quality while enjoying

their fresh flavor. If refrigerated,

* * * place them in the humidifier compartment

or in a plastic or zipper-type vegetable bag with several holes punched in it. This protects the moisture and crispness of the apples. Do not refrigerate apples near foods that have strong odors since they may pick up those odors.

To preserve apples for year round

* * *

use choose them at peak flavor and quality. The biggest decision is which preservation method fits your needs. This versatile fruit is delicious dried, made into applesauce or apple butter, or even combined with pears for apple pear jam. Freezing or canning are possible methods to preserve apples but the slices will not be a high

quality. Choose the preservation

* * * method that best suits the apple variety.

For freezing, select Golden Delicious, Rome Beauty, Stayman, Jonathan and Granny Smith. For making applesauce or apple butter,

use Golden Delicious, Rome Beauty,

* * * Stayman, Jonathan, Gravenstein, and

McIntosh. Red Delicious apples do not cook or freeze well, so it's best to eat those fresh. When making applesauce, apple butter, or dried apple slices, be sure to process as soon as possible after harvested.

My family and I just returned from the Georgia Apple Festival in Elijah, Georgia. Along with judging a delicious apple pie contest, I returned with apples and a new recipe I would like to share. The other judges and I did a blind judging of five finalists. We were very impressed to discover the contest winner was in fact a thirteen year-old competing among adults. Here is the prize-winning recipe.

Rich, Tasty Apple Pie by: Timothy Ledford Serves 6-8

Pie Crust
4 cups all purpose flour
1 tablespoon sugar
2¼ teaspoon salt
1¾ cups shortening/butter
½ cup water

1 tablespoon apple cider vinegar
1 large egg
In large bowl, stir together sifted
flour, sugar, and salt.

Cut shortening mixture till crumbly. In a small bowl beat water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened.

Divide into 4 equal parts and into flat round shape for rolling.

Wrap each piece in wax paper and chill at least ½ hour. Lightly flour both sides of the piece and roll on lightly floured board, keeping it round, roll from center until 1/8in thick and 2 inches larger than the pie pan. Fold in half, then quarter, transfer to pie pan, unfold and fit in loosely, press with fingers to remove air. Flute edges. Use second crust for topping.

Cut and weave pattern on top for design. Freeze and save other two crusts for later use.

Apple Pie Filling

2 pie crusts (recipe above)
6 cups Granny Smith apples, peeled
& thinly sliced
¾ cup sugar
2 tablespoon flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 tablespoon lemon juice
1½ Tablespoon butter

Sprinkle of sugar and cinnamon for topping

Splash of milk for topping

Preheat oven to 450°. In a large

* * * bowl, combine apples, sugar, flour,

cinnamon, nutmeg, salt and lemon juice. Toss lightly.

Spoon apple mixture into pie pan lined with piecrust, dot with butter, top with second piecrust, cut either slits into top or weave crust for decoration.

Lightly brush milk onto top piecrust

* * *

and sprinkle with cinnamon and

sugar. Bake at 450° for 10 minutes, then reduce heat to 350° and bake for 30 - 35 minutes until golden brown.

When shopping for your apples look for quality, store them carefully, and preserve some of your favorite

varieties. * * *

Resource: C. Ainslie, Elizabeth L. Andress, Judy A. Harrison and Renee Dotson. Cooperative Extension, The University of Georgia, Athens. September 2008.