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Try this the next time you make an apple pie: first pare the apples (remove skin or if you're like my family, you can leave the skin on the apple), then use an apple cutter that removes the core and sections the apple, and then cut those sections into the smaller sections you would use when baking your pie. This has made apple pie making more enjoyable and much quicker for me especially since we like the skin on our apples. Thanks and hope you try it and like it!
By Jo from Manchester, NH
Depending on the type of apple you are using, you can prepare them a day ahead, and keep them covered with water with a little lemon juice in it. Refrigerate the container. Drain, rinse and use when ready.I suggest trying one apple to see if it works for you. It works best wih firm fleshed apples.
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The Granny Smith apples in my pie turn to applesauce if the pie bakes long enough to get the crust golden brown. Help!
By Brooke from Baltimore, MD
Try slicing the apples thicker.
FUJI Apples don't get mushy. They keep their shape and are great in pies. You can either use them alone or mix them with other apples that you have.
Preheat the oven up to 425°, bake at 425° for 15 minutes, then turn oven down to 350° for the remainder of time (about 30 to 45 min.) That should brown the crust without making the apples mushy.
I agree with the feedback to try slicing the apples thicker, but also I'm wondering about your crust recipe. If it has the right amount of fat, butter, etc., it should brown, also, you could add a little bit of sugar, maybe 1 tablespoon to the flour mixture. I used to bake a lot of apple pies for our restaurant, and found the best flavored pies are made from at least two, preferably three different varieties of apples in the pie.
Why do Gala (a type of apple) apples turn brown?
All apples, in fact most cut fruit, will turn brown once exposed to air. To prevent this, you can dip the fruit in lemon juice or other citrus juice. You can also sprinkle on some FruitFresh, which is a commerical product containing citric acid. It is made for this purpose and can usually be found with the canning supplies in your grocery store. Hope this helps.
Besides assorted fruits, potatoes also do the same thing once cut. Here are a couple of short scientific articles that will help explain why (and how to prevent) in more detail:
I cut the apples and place them in salted water to keep from turning brown until I am ready to bake with them. I also found the tip to soak them in pineapple juice to keep their color especially when you want to use them on a fruit tray with a dip.