Deliciously Simple Apple Slice Recipe (2024)

FAQs

How to make thin apple slices? ›

To thinly slice an apple, remove the stem and cut in half from stem top to bottom. Then, take one half and cut slices as thinly as you can. A sharp knife is helpful for this job, and you can also cut the apple half in half again to have less fruit to work with.

It's best if you slice apples about 1/4 – 1/2 inch thick. Any thicker, and they won't cook through by the time your crust does. Any thinner, and they'll dissolve and leave you with a soggy bottom crust.

If the recipe calls for 6 cups of sliced apples, you'll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples. Now go fill your home with the scents of the season and bake the day away.

Method #1: Lemon Juice

To use this method to prevent apples from turning brown, create a water bath for your apple slices with a ratio of 1 tablespoon of lemon juice to 1 cup of water. Soak the apple slices for 3 to 5 minutes, then drain and rinse them.

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.

Lemon juice contains citric acid, which is a natural anti-oxidant. Therefore, when you apply lemon juice to apple slices, it helps to prevent the oxidation process.

About 3/4 of an average sliced or cubed apple equates to a single cup. However, it really depends on the size of your apple and how you'll be cutting it.

Aim for about 1/4-inch-thick slices. If the apple slices are too thin, they'll just pack themselves down and you'll be on your way to making an applesauce pie. For best texture, make sure to peel your apples, too.

THE BOTTOM LINE: If you're going to cook apples, it's fine to prep them a day or two in advance.

How do you keep apples from turning brown in apple pie? ›

After a lot of in-depth testing and experimenting, we found that the best way to keep apples from browning was to submerge the sliced apples in a large bowl of salted water. Use a ratio of 1/2 teaspoon of kosher salt for every cup of room-temperature tap water.

A mandolin lets you cut apples into different widths or with crimped edges. It's great for making the base of an apple sandwich and can also dress up any snack plate.

favourite ways to use windfall apples or thinned apples. I make use of this in a wide range of ways around my home – from cleaning, to making hair rinses, for example. Of course, we can simply leave some dropped fruits for the wildlife in our gardens. And simply to rot down and return nutrients to the soil.

Leave the largest fruit, removing fruit that is small or damaged first. For apple trees, leave one or two fruits per flower cluster or thin fruits to about one fruit every 4 to 6 inches. It may take some practice to figure what is the best balance for your tree.