Are apples and eggs good together?

Are apples and eggs good together?

According to the Reader’s Digest Association, apples and eggs are nutritional powerhouses. Apples and eggs are linked to reducing the risk of cancers, cardiovascular disease, asthma and diabetes. Eggs are linked to eye, heart and brain health while apples contribute vitamin C, beta carotene and fiber to your diet.

What can I make with lots of apples?

10 Things to Do with All Those Apples

1. Applesauce. Homemade apple sauce is so much better than what you find in the jar.
2. Apple butter. Contrary to what some think, there is no butter in apple butter.
3. Poached apples.
4. Apple pie.
5. Apple muffins.
6. Apple cake.
7. Caramel apples.
8. Apple stuffing.

What can I do with 4 apples?

Baking or Cooking

1. Chop or slice and add into pancakes or muffins.
2. Core out the middles and make baked apples.
3. Slice them up and indulge by making this southern fried apple recipe.
4. Bake apple bread.
5. Make applesauce – because a little sugar and cinnamon can solve almost any problem.

How many apples Makes 8 cups?

A pound of apples will yield 3 cups; so for 8 cups prepared apples, you’ll need about 2 2/3 pounds whole apples (make it 2 3/4 pounds, if you’re at the supermarket weighing).

How many cups is 2 lbs of apples?

cup cubed apples. Also Know, how many apples does it take to make 6 cups? If the recipe calls for 6 cups of sliced apples, you’ll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples….How many cups is five pounds?

Pounds of Flour	Cups (US)
1 lb	3.62 cups
2 lb	7.24 cups
5 lb	18.1 cups

How many apples do I need to make 6 cups?

If the recipe calls for 6 cups of sliced apples, you’ll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples.

How many apple slices make a cup?

About 3/4 of an average sliced or cubed apple equates to a single cup. However, it really depends on the size of your apple and how you’ll be cutting it. In a perfect world, you’ll start with a medium apple. It’s about the same size as a tennis ball (or about 2 ½ – 2 ¾ inches in diameter).

What is the best apples to make apple pie?

The Apples We Use For Apple Pie

• Granny Smith — Your standard, never-fails baking apple.
• Honeycrisp — Extra crisp and always holds firm after baking.
• Jonagold — Tart with a bit of sweetness.
• Braeburn — Crisp, sweet apples that hold up well in pie and other baked desserts.

Why is the bottom of my apple pie soggy?

Pie crust gets light, flaky and crisp when the heat of the oven melts the little nubs of fat inside the crust quickly and so that they form steam that puffs the crust up. You want that process to happen quickly so that the crust sets before the filling has much of a chance to seep in and make things soggy.

Why do you add lemon juice to apple pie?

Many recipes for apple pie and apple cobbler will call for tossing your sliced apples in a little bit of lemon juice before putting them into your dish. Lemon juice prevents oxidation of the apples, which means that it stops the slices from turning brown by providing a barrier between the apple’s flesh and the air.

Should you Precook apples for apple pie?

Precooking the apples solved the shrinking problem, helping them hold their shape in the oven while also eliminating any excess liquid, and thereby protecting the bottom crust. We mounded the cooled slices in our pie plate, covered them in the top crust, and baked.

How do I keep the bottom of my apple pie from getting soggy?

7 Tips to Help You Avoid a Soggy Pie Crust

1. Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together.
2. Blind-bake your crust.
3. Fight the puff a better way.
4. Egg wash.
5. Seal your crust with chocolate.
6. Drain the fruit.
7. Use thickeners.

How do you keep apples firm in apple pie?

Here are some tips to prevent runny apple pie.

1. Precook the filling.
2. Reduce the juice.
3. Experiment with different thickeners.
4. Vent the top crust.
5. Try a lattice or crumb top crust.
6. Bake thoroughly — and then some.
7. Let the pie cool completely — preferably overnight.