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Apple Pie; how to keep the sliced apples from shriveling up?

Cooking in sugar tends to draw the moisture out of the apple and you end up with slim dried out slivers!!  I have had the same trouble if I cook carrots or sweet potatoes in the sugar!
To prevent the carrots and sweet potatoes, I cook them separately and at the last minute I add the cooked sugar syrup!  But am at a loss as how to make the apples in a pie that does not shrivel up!

seandogue2 years ago
As Lemonie suggested, try cutting thicker slices. You apple slices should not be shriveling in a closed pie shell. Also, it sounds as though maybe you're not adding enough liquid into the mix. I prefer to pre cook the apples a little when making a pie.

first, I use water and acid (either lemon juice or apple/white vinegar if no lemon is available) to temporarily store the slices during prep, which keeps them from browning, then I add my sugar, a little water and a bit of cinnamon into a sauce pan, heat it up enough for the ingredients to intersperse, add my apples and toss until they're coated, then dump them into the shell and add a bit more sugar and spice, close it up and bake. Never had a problem with shriveling.
Perhaps soaking in water first will cancel out the effect of the sugar drawing out the water.
+1, the water would need to be a slightly higher PH, add a tablespoon of lemon juice to the water

good luck

Tragic
lemonie2 years ago
You could cut the slices thicker, or add knobs of butter.

L
rickharris2 years ago
Why cook carrots and sweet potato in sugar?? Add a little sugar (ideally brown) to carrots a knob of butter and a clove or two of garlic a little water an cook stirring to produce a glaze as the water evaporates.

believe me delicious.
rickharris2 years ago
Use sweet apples and NO sugar - Often eating apples do better if not over cooked.
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