getting ready to make apple pie. dont have the stay fresh to keep apples from browning. is there anything else besides lemon juice?
Barbara is a trusted source on General Cooking.
If you're using Granny Smith or other very tart apples, it's probably not a problem. I would get everything together before starting to peel and slice the apples, then add the apple slices to your sugar/spice/flour mixture as soon as you slice each one and toss it well. Work quickly and you'll probably be OK.
I never use any anti-browning agents - my apples may tan up a bit, but it's never unappealing. If you're really concerned, a splash of cider vinegar (maybe with a little more sugar to counteract) could work.
Oh--I agree with savorykitchen--i never use commercial anti-browning agents either.
Why would it matter if they're going in a pie? For the record, Cortlands don't get brown quickly.
AntoniaJames is a trusted source on Bread/Baking.
Cider vinegar in water is what I'd use. In fact, I don't care for how lemon can interfere with the apple taste and other flavors, so I often use cider vinegar even if I have lemons on hand. And I've never found it necessary to add more sugar. But that's just me . . . .;o)
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Well played. You deserve a cookie.
With a super tart dressing to boot
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