Cooking Apples With Lemon Juice

Cut each half in half again and cut out core.

Cooking apples with lemon juice. Sauté apples in butter over medium low heat 1 2 minutes until beginning to soften. Many recipes for apple pie and apple cobbler will call for tossing your sliced apples in a little bit of lemon juice before putting them into your dish. Lemon juice prevents oxidation of the apples which means that it stops the slices from turning brown by providing a barrier between the apple s flesh and the air.

Before slicing place a bowl of water big enough to hold the amount of apples you are slicing. Drain slices and add them to the saucepan. Add apples and drizzle them with lemon juice.

Drain cooled apples thoroughly in colander set over bowl reserving 1 4 cup juice. Apples should be firm to the touch yet tender with a little give to the bite. Let apples simmer until most of butter is absorbed and apples are tender.

Slice each quarter the thickness desired. This works because there is a compound in honey that stops the enzyme responsible for. Do not allow apples to soak for more than 15 minutes.

Place slices immediately in water with lemon juice to prevent browning. Continue cooking until apples are soft lightly browned and most of the liquid is evaporated. Adjust oven rack to lowest position and heat oven to 425 f.

Spread apples into dough lined pie plate mounding them slightly in middle and drizzle with lemon juice mixture. Cut apples in half. Stir two tablespoons of honey into one cup of water and soak your apple slices in the mixture for 30 seconds.