Yes, you can cut apples the night before for apple pie, with a few considerations to prevent browning.
Here's a breakdown of how to prep apples ahead of time:
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Preventing Browning: Cut apples will oxidize and turn brown when exposed to air. To prevent this, use one of the following methods:
- Lemon Juice: Toss the cut apples with lemon juice (about 1 tablespoon per 4-5 apples). The citric acid in the lemon juice inhibits oxidation.
- Ascorbic Acid (Vitamin C): Dissolve ascorbic acid powder or crush vitamin C tablets into water and soak the apples briefly.
- Fruit Preserver: Commercial fruit preservers contain ingredients that prevent browning. Follow the product's instructions.
- Sugar Syrup: Some recommend a simple sugar syrup soak, which can help, but isn't as effective as the acidic options.
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Storage: After treating the apples to prevent browning, store them in an airtight container or a zip-top bag in the refrigerator. Press out as much air as possible.
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Freezing: As the provided reference mentions, you can also freeze the cut apples. This is a great option if you want to prep them even further in advance. Thaw them in the refrigerator before using them in your pie. Frozen apples may be slightly softer when baked.
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Timing: Even with these methods, the apples are best used within 24 hours of cutting.
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Example: Let's say you're making a pie that requires 6 apples. Peel, core, and slice the apples. In a large bowl, toss them with 2 tablespoons of lemon juice. Place the apples in a zip-top bag, press out the air, and store them in the refrigerator until you're ready to assemble the pie.
