The Legend of Johnny Appleseed
“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” ~ George Eliot Fall is in the air and trees are putting on a spectacular show with leaves turning from green into reds, browns and golds for us. Fall is also the time to remember the legend of Johnny Appleseed and thank him for all of the great apples we have today. Photo Credit: Pinterest Johnny Appleseed was born John Chapman on September 26, 1774. He was an American pioneer nurseryman who spent his life introducing apple trees into the Midwest. He became a true American legend as he traveled around and shared his generosity while teaching conservation. He cared very deeply about animals, to include insects and was passionate about planting apple trees. While many believe that he spread apple seeds randomly everywhere he went, he actually planted nurseries rather than orchards. He took the time to build fences to protect the trees from livestock and left the nurseries in the care of a neighbor who sold the trees on shares. He would return each year or two to tend to the nursery. And although apples grown from seed were rarely sweet or tasty, apple orchards with sour apples were popular among the settlers of that time because apples were mainly used to produce hard cider. Johnny Appleseed’s orchards were also popular for real estate purposes on the frontier. He never married and ended up dying a bachelor in March 11, 1845. To this day, he is still an American legend and is beloved by children everywhere when they hear his amazing story of traveling the frontier and planting apple trees. With his birthday being today we think baking an apple pie in your outdoor kitchen would be a wonderful way to celebrate while sitting outdoors on your patio and enjoying Mother’s Natures show of colors. Apple Pie Recipe - Taste of Home Total Time Prep: 20 min. Bake: 50 min. Ingredients – ½ cup of sugar ½ cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 6 or 7 cups thinly sliced peeled tart apples 1 tablespoon lemon juice Pastry for double-crust pie (9 inches) 1 tablespoon butter 1 egg white Additional sugar Directions – • In a small bowl, combine the sugars, flour and spices set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture toss to coat. • Line a 9-in. pie plate with bottom crust trim pastry even with edge. Fill with apple mixture dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. • Beat egg white until foamy brush over pastry. Sprinkle with sugar. Cover edges loosely with foil. • Bake at 375 degrees for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filing is bubbly. Cool on a wire rack. Yield: 8 servings.