In Season: Apple Recipes

I love cooking with apples. Apple pie, apple crisp, apple fritters- you name it, I love ‘em. I often get asked about what kind of apple to use – and when. Here’s a little apple 101.

Let’s say you’re making an apple crisp- or an apple pie- The best apples to use are Granny Smith, Golden Delicious, Red Delicious, Jonathan or Pippin.

Store apples in the refrigerator and wait to peel or cut them until just before you plan to use them, since apples begin to discolor as soon as they’re exposed to air. (You can place sliced apples in a bowl of cold water and add about 1 tablespoon of lemon juice to keep them from turning brown)

1 pound of apples = 4 small, 3 medium, or 2 large apples = 4-1/2 cups cored and sliced apples.

If you’re making a 9-inch pie: buy about 2-1/2 pounds of apples

Here’s a collection of some favorite ways to use apples.

Rita’s Apple, Herb and Edible Flower Jelly

Apple Cinnamon Whole Wheat Muffins

Open Face Rye with Blue Cheese, Apple and Bacon

Classic Romaine with Country Ham, Apple and Sour Cream Dressing

Butter Bliss Salad with Red Delicious Apples, Blue Cheese and Walnuts

Apple, Bacon, Broccoli Salad

Caramel Apples

Gingerbread Apple Pizza

The Apple Cocktail