Slice apples into ½-¾ inch thick slices. Dry the sliced apples really well with paper towels. Make a small slit in the bottom ...

When it comes to pies, her rule of thumb is to peel and slice the apples in order to get the best texture. ... 2 1/2 pounds firm-sweet apples, peeled, cored, and cut into ½-inch-thick wedges ...

I recently peeled, cored, and sliced nine large apples—about the amount you’d need for most apple pie recipes—and cleaned everything up, all in under five minutes.

Finding apples brown shortly after slicing can be frustrating. Here are 2 simple tricks you can use to keep sliced apples from turning brown.

Peel, core, and thinly slice the apples. Toss with the lemon juice, vanilla, and the remaining 1/4 cup sugar and remaining 1/8 teaspoon cinnamon in a large bowl.

1 large tart apple, peeled, cored and sliced; 1 cup apple cider; 1 tablespoon apple cider vinegar; 2 scallions, very thinly sliced; Instructions. Preheat the oven to 475 degrees.

Preheat oven to 425 F. Peel apples and cut in quarters. Remove the core and slice apples into 1/4-inch to 1/8-inch thick. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and ...