Excess water from baking with apples
I recently tried my hand at baking for the first time and tried making tarte aux pommes and tarte tatin. Each time I have the same problem: the apples give off too much water. I tried using the 'right' apples (last time was granny smith and red delicious), but the same result. I suspect it's either because:
1. The recipe I'm using calls for sautéing the apples in butter before hand
2. I'm chopping the apples too thinly
I've read some comments elsewhere that state that they leave (some) apples raw for baking; any suggestions? Thanks.