How to caramelize apples for pie

Apples for pie are suitable for almost any, but it is best to choose hard and sour, so that they keep their shape well, do not fall apart when cooking, turning into porridge. It is best to use varieties such as Granny Smith, Reinet Simirenko, Antonovka and the like. It is better to refuse excessively soft and starchy apples.

First of all, I wash the apples, we do it carefully under running water. If apples are bought in a store, I wash them with warm water using a sponge for washing dishes, since fruits for sale are often treated with various preservatives so that they are stored longer.

After the apples are cut into quarters, dried with kitchen paper towels, cut out all the dots and darkening, stalks, cores with seeds. Peel the apples, but you can also leave them if desired. The pulp of apples is cut into slices or cubes - here, too, we focus on our own taste.

We shift the sliced apples into a deep container, pour them with lemon juice, which should be freshly squeezed, sprinkle with ground cinnamon (quantity and use optional). Mix everything well. Lemon juice will not allow the apples to darken and they will retain a beautiful color.

Put a large frying pan on medium heat, put butter in it and wait for it to melt. Next, pour granulated sugar into the butter, mix everything well, evenly distributing the mass along the bottom of the pan. Then we spread the apples, preferably in one layer. We cook them, stirring from time to time, until they are covered with a golden crust.

Next, remove the frying pan from the heat, and put the apples on a flat plate. We are waiting for the apples to cool completely, after which they can be used in the preparation of pie and other pastries. Such apples can even become an excellent dessert.

Successful culinary experiments!