We think the hardest part of making pie is finding really tasty apples that cook up sweet and juicy! Then there’s the peeling and slicing and keeping the apples from turning brown. You probably know about a citrus bath for apple slices, but lemons have been pricey lately and you might not have any on hand, so here are two other ways to keep apple slices looking and tasting great for the best pie filling.
• To keep apples from turning brown, dunk the cut pieces in a mixture of one-quarter teaspoon of salt and one pint (two cups) of room-temperature water. This salt-to-water ratio should not make your apples taste salty, even if they sit in this mixture overnight. Or…
• Cover the cut apple slices with apple juice and refrigerate them for about a half-hour. (Do this while you make your piecrust.) They won’t turn brown, and in case your apples are not in tip-top shape, this juice bath will make them crunchier and tastier.
Our favorite pie bakers all have different theories on the best apples to use for pie—one baker we know swears by Granny Smith…and another uses a blend of Empire and Golden Delicious. Please share with us your favorite apple or apple combination for pie filling. We’d love to know!
More holiday cooking tips…
