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An apple a day may actually keep the doctor away, and they are certainly delicious and healthy to eat.

Recent studies have found that apples contain good levels of antioxidants and may help prevent strokes, heart attacks, cancer, and even increase breathing capacity.

Leaving the peel on is best, as the peel and the portion of the apple just under the peel contains the most nutrients.

Late summer and fall is the time when local apples are in season. Of course, nowadays one can have apples at any time, but now is when they are available from local sources and are wonderfully fresh and tasty — much better than apples kept in storage for who knows how long or shipped in from halfway across the world. Eating local produce when in season is the key to delicious and healthy meals. There are a few places locally that have apple orchards and sell their apples.

When selecting apples, keep in mind what you want to do with them so you can select the ones that are suited for the purpose. For example, red delicious apples look beautiful and taste fine to eat out of hand, but don't make good pies at all. Always store apples in the refrigerator crisper to maintain best quality.

When you have the apples, what can you do with them besides eating them out of hand? Try these suggestions.

Some commonly available apples:

Empire — sweet/tart, good for eating out of hand or cooking

Fuji — sweet, good for eating out of hand

Gala — sweet with a touch of tartness, good for eating out of hand or sautéing

Golden Delicious — juicy and sweet, all-purpose use

Granny Smith — somewhat tart to very tart, good for baking and applesauce

Idared — semi tart, tender, all-purpose use, keeps a long time

Jonagold — sweet and tart, all-purpose

Jonathan — crisp and a little tart, all-purpose

McIntosh — great flavor, good for eating out of hand or applesauce

Red Delicious — crisp and mild, good for eating out of hand

Stayman Winesap — complex and fragrant, good for baking and applesauce

Perfect Pie Crust

Make this or buy one of the crusts available ready to unroll and bake in the refrigerated section at the grocery. I prefer to make it, as it is better and so easy to make with a food processor.

Combine in a bowl –

2 1/2 cups all-purpose flour

1 tsp. sugar

1 tsp. salt

1/2 cup unsalted butter, very cold (1 stick) – cut into about 8 pieces

1/2 cup shortening (like Crisco), very cold – cut into about 8 pieces

Put flour, sugar and salt in a food processor.

Add butter and shortening and pulse until the mixture looks like coarse cornmeal. Some pea-sized chunks should still be visible. Do not overprocess.

Then add 1/3 cup, plus 1 tablespoon, ice water and process for a short time until it forms a lump or ball on the blade. Turn off machine and remove dough, divide in half and form into s small disk shape, wrap and chill for an hour at least, or up to two days. May also be frozen well wrapped at this point. Remove and roll out on floured board when you are ready to proceed.

Perfect Apple Pie

6-7 apples, peeled, cored and sliced 1/4 inch thick

3/4 cup sugar (I use turbinado sugar for extra flavor, but white sugar is fine)

3 tbs all-purpose flour

1/2 tsp cinnamon

pinch of salt

Make or buy piecrust for a double crust pie. Preheat oven to 425 degrees. Combine ingredients in a large bowl and let sit for about 15 minutes.

Stir briefly again and spoon into a pie pan lined with a bottom crust. Dot with about 2 tablespoons of butter, cut into pieces. Brush edges with a little water. Roll out and apply top crust. Seal edges with a fork. Cut steam vents in the top — I like to cut out a shape like a heart or someone's initial. Some slits are fine too. Brush the whole top with a little milk, and sprinkle with a little sugar for a really pretty and yummy extra touch. Have a cookie sheet underneath to catch drips. Bake at 425 degrees for 30 minutes, then turn down to 350 degrees and bake for another 30 to 45 minutes or until fruit feels just barely tender.

Cool for at least 3 hours if you can hold out that long.

Applesauce

3 pounds apples, cored, peeled if desired, and cut into 1/2 slices

(Good to mix several varieties, such as Empire, Jonathan, Stayman or McIntosh)

1/2 cup of apple cider

Put above in pot and simmer covered, over low heat for 20 minutes. Stir often while cooking. Add sweetener — either 1/2 cup sugar, or 1/3 cup honey. Heat briefly while incorporating sugar. Stir in 1 tsp. cinnamon if desired. For chunky, just stir well with wooden spoon. For medium, mash with a potato masher, or process briefly in a food processor for smooth applesauce. Serve warm or cold.

Yield: 6 servings

Waldorf Salad

1 cup diced celery

1 cup diced apples

1/2 cup broken walnuts

1/2 cup seedless grapes (optional)

1/2 cup mayonnaise

Combine above ingredients, chill and serve.

Yield: about 4 servings

Sautéed Apple Slices

2 apples, peeled if desired, cored, and sliced 1/4inch thick

2 tablespoons butter

2 tablespoons sugar (optional)

1/2 tsp. cinnamon (optional)

Heat an open nonstick or cast iron skillet. Add butter and melt. Add apple slices and cook on medium/low heat, stirring occasionally for about 10 to 15 minutes until apple slices are tender but not mushy. Sprinkle over sugar and cinnamon if desired and let sugar melt, then serve.

Yield: 4 servings