A lot of pie recipes will tell you to take out the liquid in juicy fruits, like apple and peaches, for pie baking.
The purpose is to avoid a soggy crust with too much liquid.
Some people even put tapioca starch to thicken the liquid.
Fruits must be macerated to take out the liquid. This is done by slicing and then adding sugar but also lemon juice.
But what is the purpose of the lemon juice? I know that it lowers the PH and increases the acidity.
But how does this assist in taking out the liquid from the fruit (I"m assuming this is the purpose).
Why don't just skip it?
I googled it but the answers didn't seem scientific or accurate? E.g., lemon juice is to add flavor or it is to speed up the process (but how?)