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Nov 25, 2008 02:42 PM

skin on or skin off for apple pie?

i never really paid attention before, do you leave the skin on for apple pie?

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      1. re: Nyleve

        Peel, it's lots of work esp. when there are 6-8 apples involved but you won't be sorry! you don't want a waxy pie!!

        1. re: jeniyo

          I just *wish* it was only 6 to 8. My favorite apple pie calls for 5 pounds of apples. Tomorrow I peel and core 11 of them. The one day a year I'd kill for one of those rotary peelers.

          1. re: JoanN

            I also use 5 lbs in my deep dish. But please peel. It really doesn't take that long.

            1. re: JoanN

              Buy one, you won't be sorry! (I also found I made more apple recipes after I got mine.)

              1. re: JoanN

                I have one of those rotary peelers and it's fantastic. I bought it at a garage sale and it's definitely paid me back the $2 I spent! But seriously, it's a great little gadget if you have room to store such a thing.

          2. Always peel. Apple crisp I leave the peels on.

            1. Actually in depends on the variety of apples. But for most North American apples, sadly the answer is to peel.

              I have had great apple pie and torte in France with the peeling on, but I think they wre Calvados apples or a near relative.