It is available in 1.25 lb. and 3.9 lb. jars, and several companies have recently begun selling bagged pre-treated sliced apples in various sizes. I think this product is great. When it comes to cooking and serving apples there are certainly plenty of menu opportunities. Desserts are usually the first to come to mind and apple pie, which has virtually limitless versatility and variety, is definitely the most popular. Traditional and comforting, it consistently ranks in the top ten for noncommercial desserts year after year.
Crusts too can vary from lattices, to crumbs, to full covers, to no covers at all.
Except for the Red Delicious, almost any apple makes for a good pie as long as it is crisp, firm and free of bruises. Some chefs prefer tart apples like Granny Smith, Rome or Greenings. Others go for sweeter apples like the Golden Delicious or Jonagold. Combining two or even three different types of apples will give a more complex flavor profile and often add texture and body to the mix. Using unusual spices like cardamom, lemon zest or ginger instead of cinnamon is another way to perk up flavors.