That's part of the "clean up" post attenuative phase. It can last longer depending on yeast health, beer strength and how cool the overall fermentation temp was. One way to combat this is to raise the temp of the beer several degrees towards the end of this stage. Another is to wait more days if you have less control over ferm temps.
To me it really doesn't taste like apple but like raw pumpkin- which I think is absolutely disgusting in beer.
I agree, but will it clear up in the bottle? Or, will it only clear up in the primary?