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Can I peel apples tonight to bake in a pie tomorrow?


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#1 Renthead Mommy

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Posted 25 November 2009 - 04:55 PM

The 7yo wants to bake an apple pie (don't know what's wrong with him, we have an incredible bakery just around the corner!). Which mean I have to peel the apples and he'll cut them up with the corer/slicer thing. Can I peel them tonight so we can mix/bake it tomorrow morning? Can I keep them from browning? Do I cover them in water? Does it need lemon juice? Or do I just have to get up early tomorrow and do it?

#2 MamaT

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Posted 25 November 2009 - 05:00 PM

Maybe someone else knows how to keep apples from browning, but I've never had any luck. I just went ahead and baked an apple pie for tomorrow. I would either bake it now, or get up and do it all in the morning.

#3 Laura Corin

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Posted 25 November 2009 - 05:06 PM

My mother used to put slices of apple in a big bowl of salted water to stop them browning. I can't remember how well it worked though.

#4 mom2hunangirls

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Posted 25 November 2009 - 05:06 PM

I have no idea if my reasoning is correct but my theory would be: the apples will be brown after you bake the pie anyway.
Lemon juice helps, but I wouldn't say it prevents browning. And I think that's more for when you want the apples to "look" fresh cut. :)

So I say you can. But I should also confess that I'll cut and bake mine tonight. :)

#5 lionfamily1999

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Posted 25 November 2009 - 05:37 PM

could you sugar them tonight?

We store ours in sugar :p

#6 LauraGB

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Posted 25 November 2009 - 05:49 PM

My mother used to put slices of apple in a big bowl of salted water to stop them browning. I can't remember how well it worked though.


This has worked well for me - just don't put salt in the pie mixture then. Also, as another pp suggested, lemon juice works nicely, too. You know what? Why don't you just mix all the filling ingredients tonight (and include some salt and lemon juice and whatever sweetener you use) and let it macerate in the fridge over night? I'll bet it will be fine.

#7 newlifemom

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Posted 25 November 2009 - 05:51 PM

The 7yo wants to bake an apple pie (don't know what's wrong with him, we have an incredible bakery just around the corner!). Which mean I have to peel the apples and he'll cut them up with the corer/slicer thing. Can I peel them tonight so we can mix/bake it tomorrow morning? Can I keep them from browning? Do I cover them in water? Does it need lemon juice? Or do I just have to get up early tomorrow and do it?



Where is it? I spent 20 years on LI and you are right, there are some great bakeries. [sigh]

#8 newlifemom

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Posted 25 November 2009 - 05:53 PM

Why don't you just mix all the filling ingredients tonight (and include some salt and lemon juice and whatever sweetener you use) and let it macerate in the fridge over night? I'll bet it will be fine.



Wow, triple word score! [blushing, what does it mean?]:D

#9 rlowetx

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Posted 25 November 2009 - 05:59 PM

I always put the sliced apples in a bowl or ziploc bag with lemon juice.. it prevents major browning..though the apples are slightly browned. I always do this as a two step project..storing the apples while I prepare the crust..I usually put the apples in lemon juice, then add the seasonings (sugar, cinnamon)... and let it sit in the bowl until I'm ready in the fridge.. cover it with wrap...

#10 lionfamily1999

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Posted 25 November 2009 - 06:01 PM

Wow, triple word score! [blushing, what does it mean?]:D

1.to soften or separate into parts by steeping in a liquid.2.to soften or decompose (food) by the action of a solvent.


lol, had to look it up (I thought it meant chew).

#11 Harriet Vane

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Posted 25 November 2009 - 06:02 PM

I just don't worry about the apples browning. Once cooked no one can tell anyway, and it tastes just fine.


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