All About Apples
Apples bring sweetness, tartness, and crisp texture to dishes from pies to salads. Raw apples add crunch to slaws and lunch boxes. Cooked apples turn soft and jammy in 15-20 minutes, perfect for crumbles, sauces, and stuffings. Their natural pectin helps thicken jams without added ingredients. Choose firm fruit for baking, softer ones for applesauce.
How to Select
Pick apples that feel heavy for their size with tight, glossy skin. Press gently near the stem. Good apples feel rock-hard. Skip any with soft spots, wrinkled skin, or bruises larger than a dime. A fresh apple's stem stays green and bendable. Brown, brittle stems mean old fruit.
How to Store
Keep apples in your crisper drawer at 32-35°F for 4-6 weeks. Store them in a perforated plastic bag to maintain 90% humidity. On the counter, apples last 7 days before getting mealy. One bad apple really does spoil the bunch. Check weekly and remove soft ones. Sliced apples turn brown in 10 minutes. Brush with lemon juice to slow browning for 2 hours.
How to Prep
For pie filling, peel and slice apples into 1/4-inch wedges. A sharp vegetable peeler removes skin in long strips. Core apples by cutting straight down around the center, creating 4 pieces. For even cooking, dice into 1/2-inch cubes. Grate apples on a box grater's large holes for quick-cooking cakes. Soak cut apples in salt water (1 teaspoon per cup) to prevent browning for up to 12 hours.
Flavor Pairings
Apples love warm spices. Cinnamon appears in 40% of apple recipes, especially with brown sugar for caramelized sweetness. Butter carries apple flavor in pies and crumbles. Sharp cheddar cheese balances apple's sweetness in grilled sandwiches. Walnuts and hazelnuts add crunch to baked apples. For savory dishes, pair apples with pork, sweet potatoes, or quinoa stuffing.
Cooking Tips
Bake apple pies at 425°F for 15 minutes, then reduce to 350°F for 45 minutes.
Add 1 tablespoon cornstarch per 2 pounds of apples to thicken pie filling.
Microwave 4 sliced apples with 2 tablespoons water for 5 minutes to make quick applesauce.
Toss apple slices with 1/4 cup sugar per pound and let sit 30 minutes to draw out juice.
Varieties
Need a substitute? See our Best Substitutes for Apples guide with tested ratios.
FAQ
Why do my apple pies turn out watery?
Too much juice releases during baking. Fix this by mixing sliced apples with 1/4 cup sugar and letting them sit 30 minutes. Drain the liquid, boil it down to 1/3 cup, then add it back. This concentrates flavor without excess moisture. Also add 2 tablespoons of instant tapioca or cornstarch per 3 pounds of apples to absorb remaining liquid.
Can I freeze apples?
Yes, but only for cooking. Peel, core, and slice apples into 1/2-inch pieces. Toss with 1/2 teaspoon ascorbic acid per quart to prevent browning. Spread on a baking sheet and freeze 2 hours until solid. Transfer to freezer bags for up to 12 months. Frozen apples turn mushy when thawed, so use them directly from frozen in pies, crisps, or sauces.
Which apples work best for baking?
Granny Smith apples hold their shape at 375°F for 45 minutes without turning to mush. Mix them with sweeter varieties like Honeycrisp or Braeburn using a 2:1 ratio for balanced flavor. Avoid Red Delicious and Gala for baking. They break down after 20 minutes and taste bland when cooked. For sauce, any apple works since you want them soft.
How do I keep cut apples from browning in lunch boxes?
Soak apple slices in water mixed with 1/2 teaspoon salt per cup for 5 minutes. Rinse and pack. This prevents browning for 8 hours. Alternatively, brush slices with orange juice, which adds vitamin C without the sour taste of lemon. Honey water (1 tablespoon per cup) also works and adds subtle sweetness.
Recipes with Apples
15-Minute Mini Apple Pies with Cinnamon Brown Sugar
35 min
Apple Nachos With Creamy Date Caramel
15 min
Classic Mince Pies with Spiced Fruit Filling
1 hr 55 min
Homemade Apple Jam with Brown Sugar
1 hr 15 min
Low-Sugar Pumpkin Apple Crumble with Oat Topping
50 min