Making apple pie? Spritz acid on the sliced apples to stop them from browning
‘Tis the season to make pies of every flavor variety, but if you’re sticking to the classics, then apple pie is the way to go. One huge annoyance is how apples start to brown immediately after you slice them open. This is caused by a process called oxidization, which basically means oxygen discolors the apple’s flesh.
Browned apples won’t affect your pie, but if you want to keep them from going brown, spray the apples with acid. Vinegar, lemon, or lime should do just fine. If you’re using vinegar, make sure you rinse the apples before placing the slices into your pie crust.