From quirks to legends: The evolution of AP All-America college football teams over 100 years

Published in Humor and Quirks on Thursday, August 14th 2025 at 15:46 GMT by Associated Press
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In 1925, when the first AP All-America team was named, the quarterback position did not loom nearly as large. The forward pass had only been legal since 1906 and the required number of yards for a first down had changed from 5 to 10 yards in 1912. The notion of throwing the ball was still in its infancy.

Quirks, Legends, and Evolution of Apple Pie in America

Apple pie, that quintessential symbol of American culture, has a history as layered and flavorful as the dessert itself. Often invoked in the phrase "as American as apple pie," this baked good embodies nostalgia, comfort, and a sense of national identity. Yet, its origins are far from purely American, revealing a tapestry of immigrant influences, regional adaptations, and cultural myths that have evolved over centuries. This deep dive explores the quirks, legends, and evolutionary journey of apple pie in the United States, from its European roots to its status as a modern culinary icon.

The story begins not in the orchards of New England, but across the Atlantic. Apples themselves are not native to North America; they were brought by European settlers in the 17th century. The first apple trees were planted by colonists in Jamestown, Virginia, around 1622, and later in Massachusetts by the Pilgrims. But the pie? That traces back even further to medieval England, where "pyes" were savory meat-filled pastries encased in thick, inedible crusts designed more for preservation than palatability. By the 14th century, recipes for fruit-filled versions emerged, influenced by Dutch, German, and French baking traditions. The English cookbook "The Forme of Cury," compiled around 1390, includes early references to apple-filled tarts, though these were spiced with exotic imports like saffron and ginger, luxuries in the Old World.

When these traditions crossed the ocean, they adapted to the New World. Early American apple pies were practical affairs, made with whatever apples were available—often tart, hardy varieties like the Roxbury Russet or Newtown Pippin, which thrived in colonial orchards. Sugar was scarce and expensive, so pies were sweetened with molasses or honey, and spices were a nod to European heritage. A quirk of these early pies was their "coffin" crust—a sturdy, unleavened dough that served as a cooking vessel, much like a modern pot pie. Legends abound about figures like Johnny Appleseed (real name John Chapman), the eccentric frontiersman who planted apple orchards across the Midwest in the early 19th century. Far from the pie-promoting folk hero of Disney fame, Chapman was a Swedenborgian missionary who planted cider apples for hard cider production, not eating. Yet, his legacy fueled the myth of apples as an American staple, indirectly boosting pie culture.

By the 19th century, apple pie began its evolution into a sweeter, more refined dessert. The Industrial Revolution brought refined sugar, better milling for flour, and eventually, commercial lard and butter for flakier crusts. Regional variations emerged, showcasing America's diversity. In the Northeast, particularly New England, pies featured lattice tops and were often served with a slice of sharp cheddar cheese—a quirky tradition stemming from English habits, where dairy complemented the tartness. The Midwest favored deep-dish versions, piled high with cinnamon-spiced fillings, reflecting German and Scandinavian influences from immigrant farmers. Southern pies might incorporate pecans or bourbon, while the Pacific Northwest experimented with local varieties like Granny Smith or Honeycrisp, introduced later.

Legends have cemented apple pie's place in American lore. During the American Revolution, it's said that soldiers longed for "mother's apple pie," though historical records show pies were more common in civilian life. The phrase "as American as apple pie" gained traction in the early 20th century, popularized by soldiers in World War II who fought for "mom and apple pie." This patriotic symbolism was amplified by media and advertising. Norman Rockwell's illustrations and Betty Crocker cookbooks in the 1950s portrayed apple pie as the heart of the nuclear family, a beacon of post-war domesticity. Yet, this image masked quirks: not all Americans embraced it equally. Indigenous peoples had their own fruit-based dishes, like those using native berries, long before apples arrived. African American communities adapted pies with sweet potatoes or peaches, blending African and Southern traditions into what became soul food staples.

The evolution accelerated in the 20th century with technological quirks. Canned apples and pre-made pie crusts from companies like Pillsbury democratized baking, making pie accessible to busy households. Fast-food chains like McDonald's introduced the fried apple pie in 1968, a portable, deep-fried twist that became a global sensation before being baked for health reasons in 1992. Today, apple pie continues to morph. Vegan versions use coconut oil for crusts, gluten-free adaptations employ almond flour, and fusion takes like matcha-infused or taco-style pies reflect multicultural America. Chefs experiment with heirloom apples, reviving forgotten varieties like the Esopus Spitzenburg, Thomas Jefferson's favorite, grown at Monticello.

Quirks persist in modern culture. Why do some insist on à la mode (with ice cream), a tradition dating to the 1890s? It's a sensory delight—the hot pie melting cold vanilla, creating a creamy contrast. Legends of pie-eating contests, like those at county fairs, highlight excess, with competitors devouring whole pies hands-free. Environmentally, the evolution raises questions: industrial apple farming's impact on biodiversity, as monoculture orchards favor a few varieties like Red Delicious, often criticized for blandness compared to tart heirlooms.

Through wars, depressions, and social changes, apple pie has endured as a symbol of resilience. It's featured in literature—from John Steinbeck's migrant workers craving it in "The Grapes of Wrath" to its role in films like "American Pie," where it takes on comedic, coming-of-age connotations. In politics, it's been wielded as a tool—presidents from Reagan to Biden have referenced it to evoke heartland values.

Yet, the true evolution lies in inclusivity. Immigrant communities have infused new flavors: Mexican-American bakers add cajeta (caramelized goat's milk), while Asian fusions incorporate yuzu or pandan. Health-conscious twists use less sugar, more whole grains. As climate change affects apple harvests, with warmer winters disrupting chill hours needed for budding, the pie's future may involve adaptive agriculture or lab-grown alternatives.

In essence, apple pie's quirks—its borrowed origins, regional eccentricities, and mythical status—mirror America's own story: a melting pot of influences baked into something uniquely comforting. From colonial hearths to modern ovens, it evolves, reminding us that tradition is not static but a delicious work in progress. Whether savored at Thanksgiving or a summer picnic, apple pie remains a slice of Americana, full of surprises beneath its golden crust. (Word count: 928)

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From quirks to legends: The evolution of AP All-America college football teams over 100 years

Quirks, Legends, and Evolution of Apple Pie in America