"Mordechai Housman" > wrote in message
news:CQ9dg.2250$JL5.564@trndny03...
> "Mr Libido Incognito" > wrote in message
> ...
>> Mordechai Housman wrote on 21 May 2006 in rec.food.cooking
>>
>>> By the way, why does apple pie, which I like sweet, call for lemon
>>> juice?
>>
>> Usually to stop fruit from browning as well as a tang or zester flavour.
>
> Hm. I see. Thanks!

The outside of the peeled apples gets brown from the nutmeg and cinnamon.

If the lemon covers the fruit before you add nutmeg and cinnamon, will that
lemon keep the nutmeg and cinnamon from turning the inside of the apple
brown while baking for the length of time an apple pie bakes - mine 1 to
1-1/4 hour for a deep dish.
To me, this is debatable. I have no answer, and no answer anyone gives me
is convincing.
But I do agree that lemon for taste is what is important.
Dee Dee