Deliciously Simple Apple Slice Recipe (2024)

FAQs

How do you make apple slices better? ›

To thinly slice an apple, remove the stem and cut in half from stem top to bottom. Then, take one half and cut slices as thinly as you can. A sharp knife is helpful for this job, and you can also cut the apple half in half again to have less fruit to work with.

The longer the enzyme is exposed, the browner each slice will become. Lemon juice contains citric acid, which is a natural anti-oxidant. Therefore, when you apply lemon juice to apple slices, it helps to prevent the oxidation process.

It is well reported that the addition of milk protein (caseins) or whey protein-based coating helps in reducing the browning of many food products such as apple and potato slices, 43 also in preventing lipid oxidation in oil-in-water emulsions.

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.

First, stand the apple upright, stem up. Cutting just next to the stem, slice off one side of the fruit. Next, set the apple on the flat side you just created (so it doesn't roll), then slice around the core, giving the apple a quarter-turn after each cut. Now, simply chop or slice as directed.

Packaged apples found at McDonalds or in your local produce section are usually treated with a solution of calcium ascorbate (a blend of calcium and vitamin C) or citric acid (found in citrus fruit) to maintain freshness and color. Both are very safe to use on fruit that will be consumed.

If you're storing sliced apples in a plastic container or baggie where there's no way for any residual moisture to evaporate out of them, then those slices will dry out quickly, which will cause them to turn brown.

Lemon juice, Vinegar, clear soda will all prevent food from turning brown quickly. These liquids are acidic, so they will lower the pH of the food surface. Olive oil, will also prevent food from browning, but is less effective than the acids.

It's best if you slice apples about 1/4 – 1/2 inch thick. Any thicker, and they won't cook through by the time your crust does. Any thinner, and they'll dissolve and leave you with a soggy bottom crust.

Should you cook apples before putting in pie? ›

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

INCREASE FRUIT SIZE AND QUALITY

In the early stages of fruit growth, calcium contributes to the formation of cell walls: its deficiency leads to a bad shelf life after harvest. KRISS, FOLICIST and NITROCAM increase the size of the fruits without altering their shape, firmness and shelf life.

If you want your apple slices to stay fresh looking for longer, one trick is adding some lemon juice or vinegar before placing the sliced fruit in an airtight container. The acid helps prevent the apples from oxidizing and turning brown.

One of the easiest things you can do to prevent browning is to submerge the cut fruit in plain water, which reduces the amount of air, and therefore oxygen, that can get to it.