Have more questions about baking or cooking with apples? We answer common apple queries.
What are the best apples to use in pies?
For the best apple pies, apple crisps and other baked apple items, apples need to be firm enough to hold their shape.
We recommend: Braeburn, Cortland, Fuji, Gala, Granny Smith, Haralson, Newtown Pippin
What about other baked apple treats?
Chopped or sliced apples for cakes and sauces can be less firm than apples used in pies. Choose the sweetest variety available for the best flavor.
We recommend: Braeburn, Gala, Golden Delicious, Honey Gold, Jonathan, McIntosh
You will need 5 to 6 cups of sliced or chopped apples for a 9- or 10-inch pie.
How many apples do I need for most pies?
I need an easy way to convert my apple measurements.
How should apples be stored?
- 2 to 2 1/2 cups chopped or sliced apples is equivalent to 3 medium apples, or about 1 pound.
- 3 medium apples is roughly equivalent to 2 large apples or 4 small apples.\
How should I prepare my apples before I start cooking or baking?
- Refrigerate apples for full flavor and crunch.
- The perfect temperature is between 32 degrees F and 40 degrees F.
- Store in perforated plastic bags/containers that allow airflow to prevent drying.
- Apples keep in the refrigerator for up to two weeks.
Toss cut pieces with water and lemon juice to prevent browning.
- Always peel your apples. The skin becomes tough and it will not break down when cooked.
- Use a vegetable peeler instead of a knife – it’s faster and removes less flesh.
- Cut peeled apples into fourths, removing the core.
Use overripe or bruised apples for sauce.
Any other tips?
Select apple varieties that are in season. If the apples are out of season, they may have been in storage and will not be as flavorful and juicy as fresh-picked apples.
Look for firm apples that have no bruises or bug holes.
Choose apples that look fresh, are bright in color and have a fresh apple aroma.
Don’t choose unripe apples that are hard and have too much green or yellow color for their variety.