No worries, Sophie. I moved it to a separate thread in the recipe forum. You can find it here: Baked Apple Recipe

oh man... i LOVE honeycrisps... i can't wait to get out of phase 1! i think honeycrisps are what i'm going to add in first!

I love Honeycrisp, and each year, they've gotten cheaper. The first year they were here, I discovered them at a farmer's market for $4 a lb, and didn't buy any because I thought that was an outrageous price for apples - then I saw them in the grocery store for $6 per pound). This year, they've averaged about $2.50 per pound (mostly huge apples).

I lucked out at the Aldi's yesterday, because they had bags of Honey crisp apples for $3.99 a bag (I think a half peck - so about 5 lbs). I wish I'd bought two bags, but our gocery budget is super, super tight this month (we moved yesterday into a new apartment). Luckily I didn't though anyway, because MIL and her new husband surprised us today with a housewarming gift when they visited about 3 weeks worth of groceries including a huge back of apples (jonathon) and also homemade breads and a casserole so we wouldn't have to cook during unpacking today (there's enough casserole for at least 6 meal-sized servings. We had it for lunch and dinner, and probably will have it for lunch again tomorrow).

Thank you so much. I made homemade applesauce with pork tenderloin last night. Mmm. I am baking your recipe (pie) tomorrow. Cannot wait!

This sounds soooo good!
I'm just starting phase 1 so it's a while before I'll be able to try it but I am looking forward to it in a few weeks.

Granny Smiths are a really tart apple and I don't know anyone here (in the heart of apple growing country) who eats them plain. But they're great to bake with and when I make a pie or applesauce, I use Granny Smith apples. I haven't made either this year since I've been eating healthier so I don't really know how to do it other than with my old standby, sugar. I like the way the Granny Smith's hold up when you cook with them; they don't fall apart into mush like some other apples do.

Golden Delicious, Winter Banana, Pink Lady, Gala, Cameo........I love them all. I don't think I've tried Honey Crisp yet; I'm guessing we grow them here so I'll have to look. Jonathan's aren't grown too much around here anymore; I think our local fruit packing shed gets a bin or two a year. My cousin works there so he saves a box for my mom; she loves making pie and sauce out of Jonathans.

I've read these posts with envy the past two weeks, and to my suprise I found Colorado grown Honeycrisps at our farmers market yesterday. Tasty! A fabulous treat! I bought 4 and they'll have them again next week. They are a bit larger than most of our CO apples, but probably not quite the quality of your NY ones. Thanks for the heads up!

I do like granny smith as an eating apple, but not very often, because they are so sour. I used to buy them more often when there weren't so many varieties of apples available. They make wonderful caramel apples (which isn't very weight-conscious, but there are lower calorie alternatives).

I was craving a caramel apple several weeks ago A small, plain caramel apple (no nuts) has about 350 calories. Large caramel apples or those with added toppings are going to be a lot higher. So I went looking for a no sugar added caramel sauce, and compared labels and prices and bought the Smucker's brand (it comes in a plastic bottle that is meant to sit upside down on it's lid, so the caramel is always ready to pour). It does have 80 calories for 2 tablespoons, so it is not calorie free, but I was able to satisfy my caramel apple craving for 150 to 230 calories (depending on the size of apple) instead of 350 to 500 (less than half the calories of a caramel apple).

I core and slice the apples and dip it into the caramel sauce (I weigh it on my food scale to make sure I'm not overestimating my 2 tablespoons). I've used granny smith, honeycrisp, braeburn, and fuji so far.

I did use the G. Smith to make my homemade applesauce. I used a couple of TBS. of Equal, a drizzle of honey and then organic cinnamon (which is much sweeter than reg. cinnamon). I just peeled them and sliced them. I put it all in a casserole and baked it @375 until the apples became the right consisntency.

It wasn't as sweet as typical applesauce but it made a very nice accompaniment to the pork tenderloin--sort of a topping.

btw, I occasionally eat G. Smith apples too--by themselves....these that I have now though--no possible way to eat them alone.

I am now the proud owner of 1/2 bushel honey crisps and 1/2 bushel blue pearmains with a few russets thrown in. Tonight there will be apple drying