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I was practicing and trying to make an apple pie depending on this source:

In the Liquid section, it's said: "A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from oxidizing."

What's "Oxidizing"? First time I read/hear this term in cooking?

Please help me learn, I'm still a beginner! Thanks in advance

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Oxidizing in cooking is same as Oxidizing anything. Plenty of base material on your favourite search engine – TFD May 16 '11 at 9:29
@TFD I still don't get it. So what happens to the dough when it becomes oxidized? Does it taste.. bad? Or it becomes hard to cook, or what? Sorry for the noob-type questions ^_^; – evilReiko May 16 '11 at 10:21
up vote 2 down vote accepted

I'm not a chemist so I'll let wikipedia do it for me:

As far as it's culinary effects in crusts- I have seen unreliable reference to the flour oxidizing and developing a off color.

I have never seen this personally and I am skeptical of it. Pie crusts can be made just fine without vinegar. Vinegar does significantly tenderize the crust as well as add an interesting flavor.

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Vinegar on an apple pie crust? Sounds like.. crazy mixture, doesn't it?! – evilReiko May 16 '11 at 20:08
Not really- vinegar works very well with apples. One of my favorite apple pie fillings has balsamic vinegar in it. Delicious. – Sobachatina May 16 '11 at 21:09

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