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

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.

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.

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 ...

Like any good apple sharlotka recipe, this one from chef Matt Danko goes heavy on the apples: four Granny Smiths, sliced and macerated, held together with just a bit of light, fluffy batter. Try ...