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Apples Apples Apples

Posted by on Oct. 19, 2011 at 3:22 PM
  • 64 Replies
1 mom liked this
Warm Caramel Apple Cake

Find everything you need to know about apples:

  • Which variety is best for baking and cooking
  • How to and how long to store
  • Pound to cup conversion measurements

Tips for Baking Apples

The number one fruit in America, apples are nutritious, versatile, portable and available year-round. Some apple varieties are sweet, some are tart and some are better than others for baking.

Here are some tips to help you choose, prepare and bake apples with ease!

Choosing Apples and Apple Varieties

  • 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 underripe apples that are hard and have too much green or yellow color for their variety. 

  • Check that the variety is appropriate for your apple recipe. Apple varieties that are perfect for baking are not always the best choice for raw snacking.

Best Apples for Pie

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

Top Apple Varieties for Pie

Apple Variety

Key Characteristics


Slightly tart and crisp


Slightly tart and crisp


Sweet and crisp


Slightly sweet and crisp

Granny Smith

Tart and crisp


Tart and crisp

Newtown Pippin

Slightly tart and crisp

Top Apple Varieties for General Baking

Chopped or sliced apples for cakes or sauce can be less firm than apples used in pies. Choose the sweetest variety available for the best flavor.

Top Apple Varieties for General Baking

Apple Variety

Key Characteristics


Slightly tart and crisp


Slightly sweet and crisp

Golden Delicious

Sweet and tender

Honey Gold

Sweet and slightly crisp


Slightly tart and tender


Slightly tart and tender

The Right Amount of Apples for Pie

For a 9- or 10-inch pie, you will need 5 to 6 cups of sliced or chopped apples, or 6 medium apples.

Helpful apple measurements:

  • 2 to 2 1/2 cups chopped or sliced apples is equivalent to 3 medium apples, or about 1 pound.
  • 3 medium apples is equivalent to about 2 large or 4 small apples.

Storing Apples

  • Refrigerate apples for full flavor and crunch. The perfect temperature is between 32º F and 40º F.

  • Store apples in perforated plastic bags or containers that allow airflow to prevent them from drying out.

  • Apples should keep well in the refrigerator for up to 2 weeks.

Preparation Tips for Cooking Apples

  • Wash apples before using.

  • Peel apples for baking. Apple skin becomes tough and will not break down when cooked.

  • Use a swivel-bladed vegetable peeler to peel your apples. It peels more quickly than a knife and will remove the peel without taking much apple flesh. Or use a crank-type apple peeler to save time.

  • Cut peeled apples into fourths and cut out the core.

  • Toss cut apple pieces with water mixed with a little lemon juice to prevent browning.

  • Use overripe or bruised apples for sauce.
by on Oct. 19, 2011 at 3:22 PM
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Replies (1-10):
by on Oct. 20, 2011 at 7:50 AM
Awesome thanks
Posted on CafeMom Mobile
by on Oct. 20, 2011 at 10:08 AM

Thanks for all these great tips
by on Oct. 20, 2011 at 10:11 AM
D: the craving begins!

Haha oh man...

I'm 31wks pregnant and apples has been my go-to craving for weeks! :( I have none right now..... I should have hubby pick some up haha

Thank you for the tips! I will be using them often!
Posted on CafeMom Mobile
by on Oct. 20, 2011 at 10:48 PM

Right now they are pretty cheap here..... 78 / lb.... that is 2 apples for 78 cents LOL

by on Oct. 25, 2011 at 10:56 PM

Apple Peanut Butter Cookies

 Apple Peanut Butter Cookies
These spiced peanut butter cookies are great for fall gatherings. They're crisp on the outside and soft inside. —Marjorie Benson, New Castle, Pennsylvania
15 ServingsPrep: 20 min. Bake: 10 min./batch


  • 1/2 cup shortening
  • 1/2 cup chunky peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup grated peeled apple


  • In a large bowl, cream the shortening, peanut butter and sugars until
  • light and fluffy. Beat in egg and vanilla. Combine the dry
  • ingredients; gradually add to creamed mixture and mix well. Stir in
  • apple.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking
  • sheets. Bake at 375° for 10-12 minutes or until golden brown.
  • Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2
  • dozen.
  26 g carbohydrate, 1 g fiber, 4 g protein.
Nutrition Facts: 1 serving (2 each) equals 216 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 170 mg sodium,
by on Oct. 25, 2011 at 10:57 PM

Caramel Apple Bread Pudding

 Caramel Apple Bread Pudding
Tender, sweet pudding with delicious apple pieces, spices and a luscious low-fat caramel topping make a rich-tasting comfort dish without all the fat. Yum! —Michelle Borland, Peoria, Illinois
8 ServingsPrep: 15 min. Bake: 35 min.


  • 1 cup unsweetened applesauce
  • 1 cup fat-free milk
  • 1/2 cup packed brown sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 5 cups cubed day-old bread
  • 1/2 cup chopped peeled apple
  • 1/2 cup fat-free whipped topping
  • 1/2 cup fat-free caramel ice cream topping


  • In a large bowl, combine the applesauce, milk, brown sugar, egg
  • substitute, vanilla and cinnamon. Fold in bread cubes and apple; let
  • stand for 15 minutes or until bread is softened.
  • Pour into an 8-in. square baking dish coated with cooking spray.
  • Bake, uncovered, at 325° for 35-40 minutes or until a knife
  • inserted near the center comes out clean. Serve warm with whipped
  • topping and caramel topping. Refrigerate leftovers. Yield: 8
  • servings.
by on Oct. 25, 2011 at 10:58 PM

Dutch Apple Cake

 Dutch Apple Cake
My husband and I came to Canada over 40 years ago from Holland. This traditional Dutch recipe is a family favorite and frequently goes along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario
10-12 ServingsPrep: 15 min. + standing Bake: 1-1/2 hours + cooling


  • 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
  • 3 tablespoons plus 1 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 2/3 cup butter, softened
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt


  • In a large bowl, combine the apples, 3 tablespoons sugar and
  • cinnamon; let stand for 1 hour.
  • In another bowl, cream butter and remaining sugar until light and
  • fluffy. Add eggs, one at a time, beating well after each addition.
  • Add vanilla. Combine flour and salt; gradually add to creamed
  • mixture and beat until smooth.
  • Transfer to a greased 9-in. x 5-in. loaf pan. Push apple slices
  • vertically into batter, placing them close together.
  • Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pan to a wire rack. Serve warm. Yield: 10-12 servings.
by on Oct. 25, 2011 at 10:59 PM

Baked Apple Dumplings

 Baked Apple Dumplings
These versatile dumplings can be made with peaches or mixed berries in place of apples, and drizzled with hot caramel sauce instead of icing. Add vanilla custard or ice cream, and it’s the perfect dessert.—Evangeline Bradford, Erlanger, Kentucky
18 ServingsPrep: 35 min. Bake: 15 min.


  • 1/2 cup sugar
  • 3 tablespoons dry bread crumbs
  • 4-1/2 teaspoons ground cinnamon
  • Dash ground nutmeg
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg, beaten
  • 2-1/4 cups chopped peeled tart apples

  • 1/3 cup chopped pecans, toasted
  • 1/3 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons butter, melted

  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract


  • In a small bowl, combine the sugar, bread crumbs, cinnamon and
  • nutmeg. On a lightly floured surface, roll pastry into two 12-in.
  • squares. Cut each sheet into nine 4-in. squares.
  • Brush squares with egg. Place 1 teaspoon sugar mixture in the center
  • of a square; top with 2 tablespoons chopped apple and 1 teaspoon 
  • sugar mixture. Gently bring up corners of pastry to center; pinch
  • edges to seal. Repeat with remaining pastry, crumb mixture and
  • apples. Place on greased baking sheets.
  • In a small bowl, combine the streusel ingredients. Brush remaining
  • egg over dumplings; press streusel over tops.
  • Bake at 400° for 14-18 minutes or until golden brown. Place pans
  • on wire racks. Combine icing ingredients; drizzle over dumplings.
  • Yield: 1-1/2 dozen.
by on Oct. 25, 2011 at 10:59 PM

Cranberry Stuffed Apples

 Cranberry Stuffed Apples
Cinnamon, nutmeg and walnuts add a homey autumn flavor to these stuffed apples, but the slow cooker does most of the work for me. —Graciela Sandvigen, Rochester, New York
5 ServingsPrep: 10 min. Cook: 4 hours


  • 5 medium apples
  • 1/3 cup fresh or frozen cranberries, thawed and chopped
  • 1/4 cup packed brown sugar
  • 2 tablespoons chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Whipped cream or vanilla ice cream, optional


  • Core apples, leaving bottoms intact. Peel top third of each apple;
  • place in a 5-qt. slow cooker. Combine the cranberries, brown sugar,
  • walnuts, cinnamon and nutmeg; spoon into apples.
  • Cover and cook on low for 4-5 hours or until apples are tender. Serve
  • with whipped cream or ice cream if desired. Yield: 5 servings.
by on Oct. 25, 2011 at 11:00 PM

Crumb-Topped Apple & Pumpkin Pie

 Crumb-Topped Apple & Pumpkin Pie
“This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house.” Trisha Fox - Plainfield, Illinois
10 ServingsPrep: 35 min. Bake: 50 min. + cooling


  • 1 sheet refrigerated pie pastry
  • 2 cups thinly sliced peeled tart apples
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon

  • 1-1/2 cups canned pumpkin
  • 1 cup fat-free evaporated milk
  • 1/2 cup egg substitute
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 4-1/2 teaspoons cold butter
  • 3 tablespoons chopped walnuts
Click here to find out more!
  • On a lightly floured surface, unroll pastry. Transfer pastry to a
  • 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of
  • plate; flute edges. In a large bowl, combine the apples, sugar,
  • flour, lemon juice and cinnamon. Spoon into crust.
  • In another large bowl, whisk the pumpkin filling ingredients. Pour
  • over apple mixture. Bake at 375° for 30 minutes.
  • For topping, combine flour and sugar. Cut in butter until crumbly;
  • stir in walnuts. Sprinkle over pie.
  • Bake 20-25 minutes longer or until a knife inserted into pumpkin
  • layer comes out clean (cover edges with foil during the last 15
  • minutes to prevent overbrowning if necessary).
  • Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.
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