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

Essentially, by soaking your apples in lemon juice after you core, peel, and slice them, you stop the apples from browning ...

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

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.

2 Granny Smith apples; Peel, core and slice apples. Drizzle lemon juice on peeled/sliced apples to keep from browning. Make the bottom crust and lay into pie plate.

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.

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 ...