Apple

Crisp apples balance sweet and tart flavors, for varied uses.

Flavor

How to use it

Pie Heat. Heat softens apples, concentrates fructose in pie filling.

Smooth Applesauce. Simmer to break pectin, creating a smooth applesauce.

Common mistakes

• Too much cooking leaves pie apples too soft.
• Apple slices brown when exposed to air.

What goes with apple

• Cinnamon. Cinnamon amplifies apple's innate sweetness, a timeless comforting duo.
• Almond. Almond's sweet, marzipan-like notes soften apple's tartness, as in frangipane tarts.
• Brie. Crisp, tart apple slices cut through the creamy richness of brie.
• Maple Syrup. Maple's caramel and woody notes deepen apple's bright, tart flavor.
• Oats. Soft baked apple pairs with nutty, toasty oats in crisps and crumbles.
• Pork Shoulder. Apple's acid and sweetness cut through rich, fatty pork.
• Sage. Piney, peppery sage balances apple's sweetness in stuffings and pork dishes.
• Cheddar. Cheddar's umami contrasts apple's acidity.

Try tonight

• Baked apples with cinnamon
• Apple and cheese platter
• Apple walnut salad

Storage

Store in a cool, humid place or refrigerate to extend shelf life.