I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't ...
It's somewhat well-known that applying an acidic solution to sliced apples prevents them from turning brown as quickly. I believe that the primary motivation to prevent the "browning" is aesthetic: ...
Is it OK to leave the skin on the apples when making an apple pie? With most of the nutrition in the skin this seems like a good idea. I wonder if there will be chewy strings of peel or if they will ...
We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple". I seldom make desserts involved baked apples, so I am not well versed in the baking cultivars. ...
I made an extremely delicious apple pie yesterday, with a puff pastry crust. The only problem was that by the time the pastry was cooked, the apple filling had turned to mush - the texture of apple ...