i never really paid attention before, do you leave the skin on for apple pie?
Nope. Peel and core.
Off off off off off off!
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!!
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.
I also use 5 lbs in my deep dish. But please peel. It really doesn't take that long.
Buy one, you won't be sorry! (I also found I made more apple recipes after I got mine.)
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.
Always peel. Apple crisp I leave the peels on.
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.
Skin on, slice thin.
Definitely peel and core. A vegetable peeler will make it much easier than a knife. It will be worth it in the final result.
Ick. Skin off.
No Skin Off
Chicken breast bone in, skin on or off
Best Apples for Apple Pie?
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