Baking Apples?

Question

I just moved into a new house and the lady who lived here before me said that the apple trees in my yard were baking apples. Does anyone know what the best way to prepare them in a pie? Do I need to add more sugar? I appreciate your input, and if you know of any links I would appreciate it. Thank you all!

Answer 1

Baking apples are usually much firmer not necessarily tarter. You can eat baking apples just like any other apple. The best thing to do is taste it and then you can judge whether it needs more sugar. All standard apple recipes will work for baking apples , just adjust sugar to taste.

Answer 2

Oooh, what a treat!

Cut a slice off the bottom so they sit flat. Trim off about half the skin from the top edge. Then core the center out, leaving core attached at the bottom. (This holds your goodies in!) Then stuff w/ a mixture of brown sugar, butter, cinnamon, a pinch of salt, and maybe a drizzle of maple syrup. Cover w/ foil and bake at 350ºF for about 45 min or so, until tender but not mushy. It may take more or less time, so check them after about 30 min. Or you can nuke them. Cover in plastic wrap and nuke about 10-12 minutes; again, times may vary.

Answer 3

core them and fill the core with brown sugar, cinnamon, raisins, walnuts, maybe pie spice. You can either make one in the microwave or you can make a 9 x 13 tray of them in the oven or microwave, your choice. Just cook them until the apples are soft.

If you make a pie, I'd add a hint of sugar and either flour or tapioca along with your pie spices.

Answer 4

You Peel,Cut up the apples, put a little flour on them,cinnanom,sugar, then put it in the pie shell then bake until golden brown

Answer 5

All About Apples, Choosing the Best Apple
The chart can be used as a quick reference when deciding which apple will be best for your particular needs.
http://www.hormel.com/templates/knowledge/knowledge.asp?id=831&hlite=true&querytext=apples

OLGA's PIE CRUST
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.


OLGA's APPLE PIE
6 cups Cortland apples
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
dash nutmeg
dash salt
1/4 cup flour
2 Tablespoons butter
Wash, peel, core and slice apples, toss apple slices in a large bowl with lemon juice to prevent darkening. In a small bowl combine sugar, brown sugar, cinnamon, nutmeg, salt, flour. Pour over apple slices and stir to mix well. Arrange apple slices in pastry-lined pie pan. Dot with butter and place top crust on pie, seal and flute edges. Cut slits in the top to permit steam to escape. Bake at 450 degrees for 15 minutes. Continue baking at 350 degrees for 45 to 50 minutes or until apples test soft with a fork and the crust is golden brown. Note: Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings.

Source: My Mother's Recipes

Answer 6

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