Apple Slices Recipe {Chicago Bakery Style Apple Squares} (2024)

FAQs

How do you make apple slices better? ›

Apple Treatment Method: Honey Water

For this method, I stirred in 1 tablespoon of honey per cup of room-temperature tap water, soaked the slices for five minutes, then rinsed them in a colander under running tap water. The apple slices stayed fresh for 12 hours, both on a plate and in a bag.

The milk and water covered apple slices will brown as these liquids don't have any acidity to prevent the process of oxidation. You can take the apple slice experiment one step further with your students. Eventually, the apple slice, with the lemon juice, will fully absorb the lemon juice and start to brown.

It's best if you slice apples about 1/4 – 1/2 inch thick. Any thicker, and they won't cook through by the time your crust does. Any thinner, and they'll dissolve and leave you with a soggy bottom crust.

The longer the enzyme is exposed, the browner each slice will become. Lemon juice contains citric acid, which is a natural anti-oxidant. Therefore, when you apply lemon juice to apple slices, it helps to prevent the oxidation process.

Saltwater served to be the second prime preservative. This was followed by Lemon Juice. Water, oil and the CONTROL were average in preserving the apple slices. And co*ke and vinegar however proved to be inferior in the preservation of apple slices as the acidity levels were too high.

Vinegar does not MAKE the apple turn brown. The apple turns brown because vinegar possesses an inadequate pH level (in other words, it is not acidic enough) to hinder the enzymatic activity that is responsible for the apple turning brown.

Lemon juice, Vinegar, clear soda will all prevent food from turning brown quickly. These liquids are acidic, so they will lower the pH of the food surface. Olive oil, will also prevent food from browning, but is less effective than the acids. Water and salt water will also slow the browning of foods.

Whisk 2 tablespoons honey into 1 cup water and soak your apple slices in the mixture for 1–3 minutes. Drain and give them a quick rinse with fresh water (or skip the rinse if you don't mind the honey flavor). Bake those slices into an apple pancake and no one will be worrying about their color.

Can dogs eat apples? ›

Yes, apples are a fantastic addition to your dog's diet. They provide vitamin A, vitamin C and dietary fibre. They also provide a way to keep your dog's teeth clean and can help freshen their breath. But before you feed apples to your dog, always remove the core and the seeds.

About 3/4 of an average sliced or cubed apple equates to a single cup. However, it really depends on the size of your apple and how you'll be cutting it. In a perfect world, you'll start with a medium apple.

According to this equivalent list, 10 cups of sliced apples requires 10 medium apples. To be on the safe side, buy one additional apple. You don't want to run short—after all, it's always better to have too many ingredients than too few!

After slicing the apple into quarters and removing the core, slice the apples as desired for your pie. You can dice each quarter crosswise for slightly bigger apple chunks, or you can slice the quarters lengthwise for thin apple slices.

Lemon juice, Vinegar, clear soda will all prevent food from turning brown quickly. These liquids are acidic, so they will lower the pH of the food surface. Olive oil, will also prevent food from browning, but is less effective than the acids. Water and salt water will also slow the browning of foods.

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.

Any type of citrus juice—lemon, lime, or orange juice—will work here; pineapple juice will do the trick too. These fruit juices contain citric acid, which slows the chemical reaction and prevents browning. (You can also sprinkle the fruit with powdered citric acid, but it may leave a strong sour flavor.)