Deliciously Simple Apple Slice Recipe (2024)

FAQs

How do you make apple slices taste better? ›

Add a little extra fresh lemon juice to help prevent the apples from turning super brown. Prepare the entire apple crisp, cover well, and refrigerate the night before baking. Don't wait any longer than overnight before baking, to prevent the apples from browning too much or drying out/spoiling.

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.

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.

The milk and water covered apple slices will brown as these liquids don't have any acidity to prevent the process of oxidation. You can take the apple slice experiment one step further with your students. Eventually, the apple slice, with the lemon juice, will fully absorb the lemon juice and start to brown.

Cinnamon – The Classic Choice

A staple in apple cuisine, cinnamon adds warmth and sweetness. Pinch's Organic Saigon Cinnamon is a top pick for its intense aroma and flavor. Also consider Ceylon “True” Organic Cinnamon Powder – a classic choice for apples, cinnamon adds warmth and sweetness.

Vinegar is an excellent substitute for lemon juice in cooking or baking when only a small amount is needed.

Baking: In baking recipes, lime or orange juice can be used as substitutes for lemon juice in equal amounts.

Vinegar, which is used instead of lemon juice, helps create a creamy filling with a zing. Jessie Sheehan is a recipe developer, baker, and cookbook writer with over 15 years of experience.

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.

Can dogs eat apples? ›

Yes, dogs can eat apples. Apples are an excellent source of vitamins A and C, as well as fiber for your dog. They are low in protein and fat, making them the perfect snack for senior dogs.

Your cut and sliced apples should be stored in resealable bags or airtight containers, then stored in the refrigerator for three to five days. Left untreated, the cut surfaces of the apples will begin to turn brown very soon after slicing. Before refrigerating, take a few extra minutes to prevent apples from browning.

Apple Treatment Method: Lemon-Lime Soda

I soaked the slices in soda for five minutes, then rinsed in a colander under running tap water. Surprisingly, this worked much better than using lemon water. The slices on the plate looked fresh for nearly three hours, and in the bag for nearly six hours.

Once cut: 3–5 days in the fridge, 8 months in the freezer. Made into applesauce: 7–10 days in the fridge, 2 months in the freezer. Cooked, as in the case of apple pie: 3–5 days in the fridge.

This just might be my personal favorite way to use up old apples. Grating apples into muffin batter adds texture to them as well as makes them incredibly moist and tender. For the easiest fall dessert, just dump apple pie filling, cake mix, and butter into a dish and bake!

Sprinkle a little lemon juice and sugar over the sliced fruit and toss to coat. Let stand for 10 minutes or so for the juices to start coming out and the flavour to start developing. This is also called macerating.

Salt: Add 1/4 teaspoon of salt to two cups of water. Soak apple slices in the salt water for several minutes, then rinse well before serving or storing. This brine keeps browning at bay for up to a week. Lemon juice: Toss sliced or cut apples with a squirt of lemon juice.