How to Make a Gooey Apple Pie | The Food Lab

was made the easiest way: by tossing seasoned apples into a pie crust and baking it. The result is apples that have a bright flavor but a texture that verges on applesauce, with a very thin liquid surrounding them. It's a pretty soupy pie, and it's delicious., a recipe developed by my friend Erika Bruce, calls for par-cooking the apple filling in a Dutch oven. The pie comes out with intact-but-tender chunks of apple bound in a gooey sauce.

Nope, and here's why: Like all fruits and vegetables, apples are held together by pectin, a carbohydrate glue that acts as the mortar between cells. Breaking down this pectin by heating it to around 185°F will turn your apples mushy. However, as the magazine explains, natural enzymes in the apple can convert that pectin to a more heat-stable form if the apple is held for prolonged periods of time at temperatures close to 160°F, or 71°C.

As you can plainly see, the par-cooked apples stayed fully intact, separating into individual slices. They had a tender bite, but weren't mushy. The raw apples, on the other hand, got the applesauce-like texture that I remembered from that originalThere are a number of ways you can get your apples to 160°F and activate those enzymes. The microwave and the stovetop both work well, though both require some temperature management and a careful eye on the thermometer.

Can you sous vide the apples in advance, refrigerate, and then use them later (maybe 1-3 days ahead?). Does this compromise the consistency at all? Will this approach work with fresh Michigan cherries? kenjilopezalt

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