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!

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seandogue4 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

lemonie4 years ago
You could cut the slices thicker, or add knobs of butter.

rickharris4 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.
rickharris4 years ago
Use sweet apples and NO sugar - Often eating apples do better if not over cooked.