I Tried A Science-Backed Ingredient To Prevent Mushy Apple Filling, And I'm Never Going Back

<div><img src="https://img.huffingtonpost.com/asset/68d121171800002cd55cfcf5.jpeg?ops=scalefit_630_noupscale" alt="Apple pie" data-caption="Apple pie" data-credit-link-back="" data-credit="Amy Glover / HuffPost UK" />Apple pie</div><div class="content-list-component text"><p>It’s no secret that I love <a href="https://www.huffingtonpost.co.uk/entry/mary-berry-stewed-apples-recipe_uk_68bed77ce4b01dc916389641">Mary Berry’s stewed apple recipe</a>, which includes wodges of butter that I’ve since used to replace water entirely. </p><p>The butterscotch-like glossiness it adds to my crumble and pie recipes is unmatched.</p><p>But there’s one problem; even when I cut my stewing apples into large, <a href="https://www.huffingtonpost.co.uk/entry/mary-berry-stewed-apples-recipe_uk_68bed77ce4b01dc916389641">crunchy chunks</a>, I find that double-cooking it in the oven almost always leads to far too much mushiness. </p><p>Until recently, that is. Because after trying the <a href="https://cooking.nytimes.com/recipes/12320-apple-pie" target="_blank" rel="noopener noreferrer">New York Times’ apple pie recipe</a>, I’ve started adding an unexpected acidic ingredient to my cooking apples – and they’ve never been less smushy (or more delicious).</p><h2><strong>Vinegar, or another acidic ingredient, is key</strong></h2><p>I was pretty surprised to see apple cider vinegar listed in the filling of the five-star recipe. </p><p>But it turns out there’s science behind the addition – as chef and food writer J. Kenji López-Alt pointed out on <a href="https://www.seriouseats.com/perfect-apple-pie-recipe-double-crusted-thanksgiving-dessert" target="_blank" rel="noopener noreferrer">Serious Eats</a>