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ChefBeckyD said:We love this recipe!
I think I need to pull it out for shows - an oldie but a goodie!
To make a classic apple pie with peeled apples, you will need a pie crust, 6-8 peeled and sliced apples, sugar, cinnamon, and butter. Preheat your oven to 375°F and place the bottom pie crust in a pie dish. In a separate bowl, mix the sliced apples with sugar and cinnamon. Then, pour the apple mixture into the pie crust and dot the top with butter. Place the top pie crust over the apples and crimp the edges to seal. Cut a few slits in the top crust to vent, and bake for 45-50 minutes until the crust is golden brown.
Yes, peeled apples can be used in savory dishes. They add a hint of sweetness and pair well with meats like pork and chicken. You can try making a pork and apple stir-fry, apple and cheddar stuffed chicken, or a savory apple and sausage tart.
To make homemade applesauce, peel and chop 6-8 apples and place them in a saucepan with 1/2 cup of water. Cook over medium heat until the apples are soft and mushy. Then, use a potato masher to mash the apples into a sauce consistency. Add sugar and cinnamon to taste, and let it cool before serving. You can also add other fruits like pears or berries for a different flavor.
The best type of apple to use for recipes that call for peeled apples is a firm and tart variety, such as Granny Smith or Honeycrisp. These apples hold their shape well when cooked and provide a nice balance of sweetness and tartness.
Yes, you can freeze peeled apples for later use in recipes. To freeze them, slice and place the apples in a freezer-safe bag or container. Squeeze out any excess air and seal tightly. Frozen peeled apples can be stored for up to 6 months. Thaw them in the fridge before using in a recipe.