Most recipes call for five to six cups of sliced apples for a 9- or 10-inch pie dish.

One pound of apples is equivalent to 2 – 2 ½ cups chopped/sliced apples, or three medium apples.

Purchase in season apples for best flavor.

Store apples between 32 and 40 degrees Fahrenheit.

Store in perforated plastic bag.

Peel apples; the skin will not break down during cooking and will toughen.

Add cut apples to water with lemon juice to prevent browning.

Cut apples into quarters, then core.

Use apple peels to make apple jelly.

Use both sweet and tart apples when making apples sauce and pies.

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