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

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.

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.

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.

1 apple, peeled, cored and cut into thin slices* The gingersnap topping. 1 cup finely ground gingersnap cookies, about 16 small cookies, about 4. 3 ounces** ¼ teaspoon ground ginger; ...

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 ...