There were no apples native to America when the first settlers arrived. Historians claim that the first apple seeds were brought by the Pilgrims in 1620, and there were plantings in New Jersey as of 1632...In 1730 the first commercial apple nursery was opened on New York's Long Island. By 1741 apples were being shipped to the West Indies. The proliferation of the fruit into the western territories came by the hand of John Chapman, affectionately known as Johnny Appleseed. Born in Leominster, Massachusetts, in 1774, Chapman left his father's carpentry shop to explore the new territories. Apples were introduced to the Northwest by Captain Aemilius Simmons, who planted seeds at Fort Vancouver in Washington in 1824."
The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman: New York] 1999
One 9- inch Whole Foods Gluten Free Bakehouse Pie Shell
7 large Granny Smiths, Braeburns and Cortland apples, peeled, cored and very thinly sliced.
½ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Gluten Free Crumb Topping
¾ cup light brown sugar
¾ cup Bob’s Red Mill All Purpose Gluten Free Flour
½ teaspoon ground nutmeg
⅓ cup butter, chilled & cut into small pieces
Apple Preparation: In a large bowl, mix apples, sugar, cinnamon, nutmeg and salt. Set aside and let the spice juices mix.
Crumb Topping Preparation: In small bowl, mix together brown sugar, flour and nutmeg. Next mix in the chilled butter and cut it in with a fork or other tool until it turns into a course crumbly mixture.
Pie Preparation: Preheat oven to 400°F. Spoon the apples into the pie crust, starting in the middle then pouring the spice juices on top. Sprinkle the crumb topping on top. Use tin foil to cover edges of crust as it will burn easily. Bake for approximately 35 minutes (topping will be lightly browned and filling will be bubbly). Let cool for at least an hour before serving.
