| 1. | 2 small cooking apples, cut into 1 / 4-inch slices
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| 2. | Cooking apples are larger, and can be tarter than eating varieties.
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| 3. | 12 to 14 cooking apples ( such as Jonathan, McIntosh or Gravenstein)
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| 4. | 6 large cooking apples, peeled, cored and cubed, about 6 cups
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| 5. | 3 pounds cooking apples ( about 12 medium)
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| 6. | 12 ounces sour cooking apples ( such as Pippins ), cored and thinly sliced
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| 7. | It has been described as a cooking apple.
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| 8. | 6 cups cooking apples, peeled and sliced
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| 9. | 1cup cored, sliced cooking apples, unpeeled
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| 10. | 4 apples, cored ( Reinette preferred, but any cooking apple will work well)
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