How many apples for a pie?

Then, I chop the apples and put them back in the pan, reserving an apple or so, if I need to add or subtract. Each pie pan will take a different amount. For a 9" Emile Henri deep dish pan or pyrex deep dish 9", I usually find that about 2. 5 lbs is about enough. read more

For my 9-inch pie, which is about 1 1/2 - 2 inches deep, I use 6 medium apples. For yours, I'd probably do 7 and mound it up and if it didn't seem quite full enough, I'd add 1/2 or 1 more. My very favorite pie apples are Gravenstein, but they're ripe early in the season and hard to get this time of year. read more

Refrigerate apples for full flavor and crunch. The perfect temperature for storing apples is between 32 degrees F and 40 degrees F. read more