Apple Slices Recipe {Chicago Bakery Style Apple Squares} (2024)

FAQs

What is the best apple for apple slices? ›

Fuji has a sweet flavor and incredibly crisp texture that makes it perfect for slicing. It adds a great crunch to salads and sides. Gala has thin skin and tender flesh that allows it to add a tang to salads without leaving stringy skin behind. Honeycrisp is an all-star apple.

Place the top of the apple (do not peel apples, leave the apple skins attached) on the mandolin, and thinly slice the apples about 1/8″ thick. Place apple slices on a parchment lined baking sheet, making sure they don't overlap. Insert the baking sheet in the oven. Allow apples to dry anywhere from 3-6 hours.

Once you've cut your apple slices, spread them out on a plate. Sprinkle kosher salt over the exposed apply flesh. The fruit should not taste too salty if you use less than a tablespoon of salt per apple. Using physical barrier on your apple slices will help to prevent the oxidation process from occurring.

To cut apple rings, you remove the stem and turn the apple onto its side (stem facing to the right of a cutting board). Cut through the middle of the fruit. Then, cut another slice (1/2 inch thick) in the same direction. You'll have a ring of fruit but it will have seeds.

Opal apples aren't the only ones resistant to browning. There also is the Arctic apple produced by the Canadian company Specialty Fruits, Inc. — but they're genetically modified. Specialty Fruits uses gene silencing to produce an apple resistant to browning.

If you're looking for an apple that has been scientifically proven to help with weight loss, Granny Smith apples should become a regular part of your nutrition. Scientists know that an imbalance of colon bacteria may cause obese people to experience inflammation or lead to diabetes.

When dehydrated properly, apples can last about six months in small-batch airtight containers, and they can be frozen for up to an entire year—just enough time for the next harvest to roll around. Best of all, they can be rehydrated easily for like-fresh use.

Lay out the orange and apple slices onto a baking tray lined with baking paper. Make a small hole in the top of each slice. Place in the oven at 150°C for 4-6 hours. Keep the oven door slightly open, to allow the air to circulate.

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.

How do you serve apple slices at a party? ›

Slice your apples into wedges that you and your guests can easily grab. You can also skewer the wedges to make dipping and handling easier. Wait until the day of the gathering to slice your apples, and prevent further browning with these tricks.

If you're slicing apples in the morning to be eaten at lunch, this is the easiest method. No pre-soaking or rinsing required here — you can prep while you're half asleep. Simply slice the apples and store them submerged in tap water in a lidded container or sealed baggie at room temperature.

When it comes to finding the best apple for your crisp, go with a crisp, tart variety that stands up well to baking, like Granny Smith or Honeycrisp. Or, go for it – try mixing the two together if you've got both on hand. Golden Delicious is another great choice for crisp hausarbeit schreiben lassen kosten.

The best apple for snacking is really a matter of personal preference, but you can't go wrong with a SweeTango^®, Honeycrisp, Piñata^®, Pink Lady or Fuji apple. All varieties will give you that fresh, crisp ghostwier sweetness you're craving.