Good advice already given. I would highlight a comment. Mainly, focus on keeping the trunk that produced apples last year, and if you aren't sure, watch closely for any blooms or apples this year, and mark that trunk, then start pruning the others out later this year. This tree probably won't ever get very tall and doesn't appear to threaten anything if it should fall over, so you might even want to keep 2 trunks going different directions. Just think of it as your scaffolds starting out at ground level, and if part of the original graft exists, you might get more than one type of apple from it eventually. You appear to have a lot of patience, must be somewhat like mine. About 15-20 years ago I found a tiny tree in our plum orchard which my folks had planted to plums and apples probably 20 years before. The apples didn't do well--plums grew too fast and it was then shaded by the wind break behind it, also, so they moved all the apple trees that survived a few years later. I wasn't sure if what I found was a plum or apple and it was only about 3 feet tall, looked more like a new bare root tree than one that was 20 years old. Anyway, I decided to move it to a better spot and see what happened. It just kind of hung around, grew little, but had a nice reddish bark and reddish leaves in the summer and didn't cause trouble, so I just left it. Fast forward a couple decades and one spring I noticed 2 or 3 pretty pink apple blossoms on it. One set fruit and I ended up with a nice, very red, 1 1/4 inch semi-tart and very flavorful apple on a tree that was about 8 feet tall (I admit I was starting to think of removing it because it hadn't done anything in all those years). Move forwards a couple more years and it has several branches that bloom very nicely in the spring and has a nice little bunch of pretty, tasty, red apples in September. The point of this is that your tree has survived for ages and makes a nice screen. It may be that conditions are now favorable for it to produce at least some fruit, and you may have a grafted tree and some root suckers, or just a root stock with a number of sprouts. Since you like the apples, make sure to keep that trunk, then start pruning the rest out or at least thinning them down substantially. In the process, you can encourage some new branching here and there so that it will retain its role as a screen and you'll probably continue to get some apples most every year to enjoy. Beats starting completely new in my book as long as you like the apples.

No, they should be fine- two weeks might be too much.

There are several that have fruit golf-ball sized or a bit larger. Whitney, Chestnut are two good ones that I've grown. And, while TECHNICALLY not a crabapple (I guess, I don't really know what the technical definition is, other than a small apple, somewhat bitterish/astringent and sour) which I think is great for things like jelly and pickled apples is Pink Pearl. Check out Raintree Nursery for the Pink Pearl as well as their selection of crabapples. Here is a link that might be useful: Raintree Nursery

You could also take some of the less-ripe pears and grind them for a relish. Here's an old Farm Journal recipe that uses hard winter pears. You can always count on country cooks to come up with ways to use everything. Pear Relish 4 pounds firm winter pears (4 cups chopped) 3 cups 5% acid strength cider vinegar 3 cups sugar 2 T. canning/pickling salt 1 1/2 tsp. celery seeds 1 T. Allspice berries (optional) 6 medium onions, peeled (4 cups choppped) 15 large green peppers, seeded and stemmed (5 cups chopped) 4 hot red peppers, seeded and stemmed Wash pears; peel, core and slice directly into salt water solution (1 T. salt to 1 qt. water) Note: could also use ascorbic acid crystals or Fruit Fresh Combine vinegar, sugar, salt and celery seeds in 5-qt. kettle. If desired add allspice tied in cheesecloth bag. Bring to boil. Put pears, onions and peppers through food chopper; add to kettle. Simmer, uncovered, until onions and pears are translucent, about 40 minutes. Remove spice bag. Ladle into 6 hot pint jars, pressing down as you pack so syrup covers relish. Fill to within 1/4" of jar top. Wip rim; adjust lids. Process boiling water bath 15 minutes. Makes 6 pints. I'm sure you could find lots of other Pear Relish recipes through a search if you're interested but would like different seasonings or combinations of vegetables. Carol