getting ready to make apple pie. dont have the stay fresh to keep apples from browning. is there anything else besides lemon juice?
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.
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)