When macerating apples to use in a pie, what should you do with the liquid? [closed]

When macerating apples to use in a pie, what should you do with the liquid? [closed] - Apple Pie on Brown Wooden Table

Because the liquid is so full of apple flavor, I usually cook it down into a caramel and put it into the pie filling.

I'm not sure this is good or even if I should be macerating my apples at all. I originally started macerating to stop the pie filling from sinking, leaving a space in between the filling and my top crust. Is there a better way to accomplish this?

bakingapple-pie


Best Answer

On Serious Eats, Kenji Alt recommends precooking your apples (by a quick microwave or hot water bath) to set the pectin and prevent shrinking:

http://sweets.seriouseats.com/2011/10/the-food-labs-apple-pie-part-2-how-to-make-perfect-apple-pie-filling.html

Kenji is my favorite active practical food scientist, and a former recipe developer for Cooks Illustrated.



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How do you get the water out of apples for apple pie?

Start by combining sliced apples, sugar, and a tablespoon of lemon juice. Let everything sit for an hour or so. Sugar will draw juice from the apples, which will then accumulate in the bottom of the bowl. Drain off this juice, place it in a saucepan, and simmer until it's reduced in volume by about half.

How do you macerate apples?

Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning). In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.

Why are my apples mushy in my pie?

Pectin is the biological glue that holds together plant cells, giving fruits and vegetables their shape and structure. When apples are cooked, this pectin breaks down, and the apples turn mushy.

What ingredient do we use to remove liquid from apples?

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.


Which Apples Should I Use For Pie? - Pie Q\u0026A with Kate McDermott



More answers regarding when macerating apples to use in a pie, what should you do with the liquid? [closed]

Answer 2

You can let freshly sliced apples and sugar sit in a colander over a container for 3 hours. Mix the drained liquid to a boil and add some cornstarch or tapioca starch and bring that to a boil. Once boiling, add the remainder of the sugar and starch called for by your recipe and bring it to boil a second time. Allow this to cool, and then pour it into your pie-crust - over your apples - and bake as normal.

This procedure pulls the liquid out of the apples, concentrates the flavor in extracted juice, and then preserves the shape of the fruit during baking. It also reduces the chance of your pie boiling over during baking, and prevents empty space inside the pie under the crust.

Source: BakeWise, Shirley O. Corriher

Answer 3

This Thanksgiving I used the liquid in an egg custard which served warm to drizzle over the pie. I have also made ice cream or a spiced port wine caramel glaze with the liquid. If I am not feeling ambitious I'll use it to sweeten some iced tea. It is just sugar syrup so the sky is the limit.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Skyler Ewing, Skyler Ewing, Skyler Ewing, Zezen Mutaqin

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