• Save
  • Pinterest
  • Email
  • Facebook
  • Print

How to Bake with Apples

Created January 10, 2017
Confession: We’re apple lovers to our core. Tart, crisp, red or yellow, we’ve got recipes for every flavor, and baking tips, too! So forget an ordinary apple a day, indulge in a daily apple recipe instead. MORE+ LESS-

Have questions about baking or cooking with apples? We answer your most common apple queries to help you make this the most delicious apple season ever.

Selecting Apples

What are the best apples to use in pies?

For the best apple pies, apple crisps and other baked apple treats, apples need to be firm enough to hold their shape.

Some apples we recommend: Braeburn, Cortland, Fuji, Gala, Granny Smith, Haralson, Newtown Pippin. Refer to our chart of apples and their uses to learn more about apple varieties.

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. 

Some apples we recommend: Braeburn, Gala, Golden Delicious, Honey Gold, Jonathan, McIntosh

Measurements and Conversions

How many apples do I need for most pies?

You will need 5 to 6 cups of sliced or chopped apples for a 9- or 10-inch pie, but some pies require more.

How do I convert apple measurements?

It’s easy! Just remember:

  • 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.

Storage and Prep

How should apples be stored? 

  • Refrigerate apples for full flavor and crunch.
  • The perfect temperature for storing apples is between 32 degrees F and 40 degrees F. 
  • Store in perforated plastic bags or containers that allow airflow to prevent drying.
  • Apples keep in the refrigerator for up to two weeks.

How should I prepare my apples before I start cooking or baking?

  • 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.
  • Toss cut pieces with water and lemon juice to prevent browning.
  • Use overripe or bruised apples for sauce.

More Tips and Ideas

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.