American as apple pie? Would you believe China is, and always has been, the leading producer of apples?

The popular fruit we often claim to be ours alone originated somewhere between the Black and Caspian seas, and was once the favorite food in ancient Greece and Rome.

Archaeologists have even found evidence that we have been enjoying apples since at least 6500 B.C., with the discovery of charred apples in prehistoric dwellings in Switzerland.

When Romans conquered England about the first century B.C., they brought apple cultivation with them.

Remember the story of William Tell, who gained fame by shooting an apple off his son’s head at the order of the invaders of Switzerland?

Mainers can thank the pilgrims for bringing the apple to “the New World” where a tree was first planted right here in New England.

Want to amaze your friends with other surprising facts about the world’s most popular fruit? Check out these facts gathered from the Maine State Pomological Society, the University of Maine Cooperative Extension, the New York State Apple Industry, and the University of Illinois Extension Service.

Antique apple facts:

The Pilgrims discovered crabapples had preceded them to America, but the fruit wasn’t very edible. The Massachusetts Bay Colony requested seeds and cuttings from England, which were brought over on later voyages of the Mayflower. Other Europeans brought apple stock to Virginia and the Southwest, and a Massachusetts man, John Chapman, who became famous as Johnny Appleseed, planted trees throughout Ohio, Indiana and Illinois.

In 1730 the first apple nursery opened in Flushing, N.Y.

Newton Pippin apples were the first apples exported from America in 1768. Some were sent to Benjamin Franklin in London.

One of George Washington’s hobbies was pruning his apple trees.

America’s longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866.

Something to grow on

The science of apple-growing is called pomology. Apples are a member of the rose family, along with pears, peaches, plums and cherries.

As many as 8,000 varieties of apples are grown throughout the world, with 100 of them grown commercially in the United States. Apples are second only to oranges as the most valuable fruit grown in our country.

Apples are grown in all 50 states where 2,500 varieties are found, with Delicious apples being the most widely grown. According to John Bunker, Maine’s apple expert, 350 of these varieties can be found in Maine.

The top apple-producing states are Washington, New York, Michigan, California, Pennsylvania and Virginia, which produce more than 85 percent of the nation’s apple supply.

Most apple blossoms are pink when they open but gradually fade to white. Most apples can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage.

Apples have five seed pockets or carpels. Each pocket contains seeds. The number of seeds per carpel is determined by the vigor and health of the plant. Different varieties of apples will have different numbers of seeds. It takes the energy of 50 leaves to produce one apple.

Dwarf apple trees take three to six years to produce their first fruit while a standard apple tree takes eight to 10 years. Although many present-day growers have dwarf apple trees, standard apple trees have been known to grow more than 40 feet high and to live 100-plus years.

Having a bite

Most apples are still picked by hand. Apples harvested from an average tree can fill 20 bushel baskets that weigh 42 pounds each. Each bushel basket contains enough fruit for 20 to 24 pounds of applesauce.

Apples contain five grams of fiber, two-thirds of which is found in the apple’s peel. They are also fat, sodium and cholesterol-free. A medium apple has about 80 calories. Apples are an excellent source of Vitamins A and C, niacin and iron, as well as other trace minerals and are ranked No. 1 in antioxidant activity compared with 40 other commercially available fruits and vegetables. That means a serving of apples has more of the antioxidant power you need to fight aging, cancer and heart disease. Twenty-five percent of an apple’s volume is air. That’s why they float!

Apples ripen six to 10 times faster at room temperature than if they are refrigerated.

Each American consumes nearly 20 pounds of fresh apples a year.

It takes about 36 apples to make one gallon of apple cider.

Two pounds of apples make one 9-inch pie.

It’s all about variety

Our modern orchards combine the rich heritage of apple growing with research and field trials to grow an annual U.S. crop exceeding 220 million bushels. Some varieties deemed best for pies and ready to be picked at local orchards now are Liberty, Cortland, Northern Spy, Wolf River, Red Duchess, Paulared and Wealthy. While MacIntosh is also a popular, delicious choice in the area, some people prefer an apple that will hold its shape when sliced and baked, such as Cortland or Northern Spy. A mixture of varieties also makes a great pie.

“Apple pie without cheese is like a hug without a squeeze.”-an old family saying.

Apple pie recipes

Spicy apple pie

Contributed by Karen Schneider

Ingredients:

6 cups apples

1 cup sugar

¼ cup flour

1 teaspoon cinnamon

¼ teaspoon cloves

½ teaspoon nutmeg

3 tablespoons butter

Method:

Make pastry for two-crust, 9-inch pie. Combine apples, sugar, flour and spices. Mix well. Arrange in pastry-lined pie plate. Dot with butter. Adjust top crust and flute edge; cut vents in top crust. Bake in 400-degree oven for 45 minutes or until apples are tender. Serve with a slice of aged cheddar. Makes 6-8 servings.

My Mom’s apple pie

Contributed by Karen Schneider

Ingredients:

5 cups sliced apples

¼ to ½ cup brown sugar

¼ to ½ cup white granulated sugar

(Flour and sugar amounts depend on how sweet the apples are.)

3 tablespoons flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 tablespoon lemon juice

Method:

Make pastry for 1-crust, 9-inch pie. Combine all ingredients above. Arrange in pastry-lined pie plate. Flute edges. Top with the following: ¼ cup flour, 1/8 cup brown sugar, 1/3 cup sugar, 1 teaspoon cinnamon, sprinkle of nutmeg, ½ cup butter, cut in pieces. Bake in 450-degree oven for 15 minutes. Turn oven down to 350 degrees and bake for an additional 45 minutes. Makes 6-8 servings.

These recipes were contributed by Anne Lavoie of Topsham.

Cookie sheet apple pie

Ingredients:

3-3/4 cup flour

1 teaspoon salt

3/4 cup shortening

3 eggs, lightly beaten

1/3 cup milk

8 cups apples

1½ cups sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1 cup crushed corn flakes

1 egg white, beaten

Method:

In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add eggs and milk; mix to form dough; chill 20 minutes. Divide dough in half; roll one half to fit the bottom and sides of a greased 15- by 10- by 1-inch baking pan. Arrange apples over crust. Combine sugar, cinnamon, nutmeg and corn flakes; sprinkle over apples. Roll remaining dough to fit top of pan and place over apples. Seal edges; cut slits in top. Brush with egg white. Bake in 400-degree oven for 15 minutes. Reduce heat to 350 degrees. Bake 25 to 30 minutes longer or until golden. Makes 16 servings.

Naked apple pie

1 egg, beaten

1 teaspoon baking powder

¼ cup brown sugar

¼ cup sugar

1 teaspoon vanilla

½ cup flour

½ cup chopped pecans or walnuts

5 cups apples

Method:

Combine all ingredients and spread in a greased 9-inch pie plate. Bake in 350-degree oven for 30 minutes. Serve with whipped cream. Makes 6-8 servings

(Box by itself)

The world’s largest apple peel was created by Kathy Wafler Madison Oct. 16, 1976, in Rochester, NY. It was 172 feet, 4 inches long. Kathy was 16 years old at the time and grew up to be a sales manager for an apple tree nursery. Hmmmmm, where did she find an apple that size?!

(Box by itself)

The saying, “An apple a day, keeps the doctor away” comes from am old English adage, “To eat an apple before going to bed, will make the doctor beg his bread.”

(Box by itself)

The Sixth Annual Great Maine Apple Day will be held at Maine Organic Farmers and Gardeners Association’s (MOFGA) Common Ground Exhibition Hall from 10 a.m. to 3 p.m. Saturday, Oct. 14, in Unity Festivities include assistance with identifying your “mystery” apples, an apple-tasting, cider pressing and wine-making, and a pie contest. Admission is $2 for MOFGA and Pomological members, $4 for the general public. Children may attend free.