# How many apples for 8 cups?

If you are looking to get 8 cups of apples, you will need approximately 4. 05 pounds or 14-15 medium-sized apples. This is based on the average weight of an apple, which is 7. 05 ounces when peeled and cored and 3.

2 ounces for an unpeeled, uncored apple. To figure out the exact amount you will need, simply divide the total number of cups needed (8) by the approximate weight of an apple, either 7. 05 ounces or 3.

2 ounces. This will give you the number of apples needed, and remember that it won’t hurt to have a few extra apples on hand in case of waste or to adjust the sweetness and tartness to your liking.

## How many cups is 8 medium apples?

8 medium apples is approximately 5 1/2 cups of chopped or sliced apples. To get this amount, you should start by chopping the apples into small chunks. There are roughly 3/4 of a cup of chopped apples per medium apple.

So 8 medium apples would equal 6 cups. You can then adjust this amount as needed to reach the desired 5 1/2 cups.

## How many apples does it take to make 8 cups of sliced apples?

It depends on the size of the apples and thickness of the slices. Generally, you would need approximately 15 to 20 medium-sized apples to make 8 cups of sliced apples. The number of apples could be more or less depending on the size of the apple and thickness of the slices.

For example, if you are using large apples and slicing them thinly, you may need more than 20 apples to get 8 cups of sliced apples. Alternatively, if you are using small apples and slicing them thicker, you may need fewer apples.

## What are the apples for baking apple crisp?

When making an apple crisp, you want to choose tart, crisp apples. Apples like Granny Smith, Braeburn, Honeycrisp, Jonathan, and Rome variety apples work especially well for baking an apple crisp, as these apples are tart and hold their shape when cooked.

To best prepare the apples, peel and cut them into thin slices or chunks. If using apples with less flavor, like Red Delicious apples, you may want to add a teaspoon of lemon juice or two tablespoons of brown sugar.

This will help to bring out the flavor of the fruit. Make sure the apples are sliced thinly and evenly, as they will cook more quickly and evenly this way. The apples should all be cut to a similar size as well, to ensure even cooking.

## What apples are for apple cake?

When it comes to making an apple cake, the type of apple you use will largely depend on your desired outcome and flavor. Popular varieties used for baking include Granny Smith, Honeycrisp, Braeburn, and Gala apples.

Granny Smith apples are known for their tart, crunchy texture and hold up well during baking process. Honeycrisp apples are sweet, juicy, and firm and the best choice if you want an apple cake with an intense apple flavor.

Braeburn apples are a bit tarter than Honeycrisp apples, with a firm, crisp texture, while Gala apples can be used as well, but they may be too sweet or mushy for some recipes. Ultimately, the best apple to use for an apple cake is whatever type you prefer and what you have available.

## What size apple is equal to a cup of fruit?

The size of an apple that is equivalent to a cup of fruit will depend on the variety of apple you are using. A medium apple, such as a Red Delicious or Granny Smith, is typically equal to a cup of fruit.

However, smaller apples, including Honeycrisp, Gala, and Braeburn, are usually larger than a cup of fruit. Conversely, larger apples, such as Fuji, Golden Delicious, and Jonathan, will usually be less than a cup of the fruit when sliced.

So, depending on the variety of apple, the size of apple that is equal to a cup of fruit will vary.

## What is the mass of 10 apples?

The mass of 10 apples will depend heavily on the size of the apples. Generally speaking, a medium sized apple (about the size of a baseball) will have a mass of about 142 grams each, so 10 apples would have a combined mass of about 1.

42 kilograms.

## Are 20 oz apples good for baking?

Twenty ounce apples are generally considered too large for baking, unless you are baking for a crowd. Small to medium apples are usually better for baking. Smaller apples are easier to peel, core, and slice, and the chunks of apple will cook more evenly in a baking dish or pie crust.

However, larger apples can be used for baking – they just need to be cut into smaller pieces. If you decide to bake with a 20 oz apple, make sure to cook it long enough for the flesh to soften.

## What counts as a cup for fruits?

A cup is a general measurement unit commonly used in dietary habits and physical activity. When it comes to fruits, one cup is generally considered to equal 1/2 of a US pint, or 8 fluid ounces. Depending on the type of fruit, however, one cup may also be equal to approximately 150 grams, or approximately 40-50 of the individual pieces, like cherries or grapes.

More specifically for some fruits, one cup of apple will tend be about 1 large apple, 1 cup of watermelon will be about 18-19 small wedges, and 1 cup of blueberries will generally be about 1. 5 pints.

To ensure accuracy, it is generally recommended to use a kitchen scale to measure the exact weight of each cup when preparing a recipe; usually one cup is equal to approximately 225 grams of any given fruit.

## What is the correct ratio of single pie?

The correct ratio of single pie is 1:1:1. This means that the ratio is equal parts of base (or crust), filling, and topping. Depending on what kind of pie you plan to make, you will want to adjust the measurements of the ingredients based on your own preference or recipe.

For example, when making a traditional apple pie you will typically use 1 1/2 cups of flour, 4-5 cups of peeled and chopped apples, and 3/4 cup of sugar for the filling. You can adjust the amount of sugar, which will affect the sweetness or tartness of the pie, or if you are using a pre-made crust, you may only need to add a single layer of butter to the bottom of your crust.

For the topping, you may use a basic streusel recipe of 1/2 cup of cold butter, 3/4 cup of flour, 1/4 cup of sugar and 1/4 teaspoon of ground cinnamon. The ratio for the topping would then be 1:1. 5:0.

5. Ultimately, the choice of the ratios for your desired pie will be based on the type and preference of your pie.

## What temperature do you cook a single pie crust?

When baking a single pie crust, the suggested temperature to use is 375 degrees Fahrenheit. Preheat the oven to 375 degrees F before putting the pie crust in. Once you’ve placed the pie crust in the oven, bake it for 15-20 minutes, until the crust is golden brown.

Keep an eye on the crust as it bakes to ensure it doesn’t get too brown. Once the crust has finished baking, you can let it cool before adding your filling.

## How much pastry do you need for a pie?

The amount of pastry needed for a pie will depend on the size and shape of the pie dish, as well as the type of pastry you are using. Generally speaking, you should use enough pastry to give a thick layer that covers the bottom of the dish.

You may also wish to cover the edges of the dish with pastry, though this is optional. If using shortcrust pastry, you should use around 250-300g of pastry for a 20cm (8 inch) pie dish. For a 23cm (9 inch) pie dish, you may need around 350-400g of pastry.

If using puff pastry, you will need to use double the amount of shortcrust pastry. So, for a 20cm (8 inch) pie dish, you should use around 500-600g of puff pastry, and for a 23cm (9 inch) dish, you should use around 700-800g of puff pastry.

## What is the ratio of fat to flour in shortcrust pastry?

However generally the ratio of fat to flour used is 2:3, which means that for every 3 parts of flour there is 2 parts of fat. This ratio works well to ensure that the pastry has the right texture when cooked: flaky and tender rather than dense and chewy.

To experiment with the ratio, more fat can be added for a crispier and flakier pastry or less fat can be used for a crumblier texture. Additionally, different types of fat can be used, from butter to lard to margarine – each fat will add its own unique flavour and texture to the final product.

## What is the baking ratio?

The baking ratio is a system of measurements used to determine the proportions and volumes of ingredients needed to make a particular recipe. It is broken down into three parts: Flour, Liquid and Fat.

These three ingredients form the base of all baked goods.

The ratio must be observed for each recipe, as it dictates the moisture, texture, and overall outcome of the baked good. For example, if you’re looking to make a light and fluffy cake, you would use a higher ratio of liquid than fat.

On the opposite side, a denser cookie would need a higher fat ratio than liquid.

When creating recipes, bakers use a handy ratio formula to determine the volume and weight of each component. This formula is known as Batter or Dough Ratio (BDR). To calculate BDR, divide the weight of the total dry ingredients (flour, salt, baking powder, etc.

) into the total total volume of liquid and fat combined.

For example, let’s say you’re baking a cake and your ingredients are:

200 g flour

110 g butter

2 eggs

110 g liquid (milk, water, etc.)

The BDR would be calculated as:

(200 g flour + 110 g butter) ÷ (110 g liquid + 110 g butter)

= 310 g ÷ 220 g

= 1.41

Therefore, the baking ratio for this particular cake is 1.41:1 or in other words, for every 1 gram of dry ingredients, you would need 1.41 grams of liquid and fat combined.

Using the BDR formula, bakers can easily adjust the proportions of a recipe and use it as a base for any baked good. Each recipe will differ, but having a general ratio guideline to refer to when baking can help ensure the most delicious and consistent results.

## What size should an individual pie dish be?

The size of an individual pie dish depends on the size and amount of pies you will be baking. Generally, individual pie dishes are between 6-8 inches in diameter. If you will be baking a 9-inch pie, you will need an 8- to 9-inch deep-dish pie pan.

If you are making a standard-size single-crust pie, you will need a 9-inch regular-depth pie pan. For a single-crust tart, most recipes call for a 9- or 10-inch tart pan. If you are making individual mini pies, you will need a 4-5 inch mini pie pan.

When purchasing an individual pie dish, make sure to choose one that is made from high-quality material, like stainless steel or ceramic, to ensure years of reliable baking.