Here's How To Prevent Mushy Apple Pie Filling Every Time

It’s no secret that I love Mary Berry’s stewed apple recipe , which includes wodges of butter that I’ve since used to replace water entirely.

The butterscotch-like glossiness it adds to my crumble and pie recipes is unmatched.

But there’s one problem; even when I cut my stewing apples into large, crunchy chunks , I find that double-cooking it in the oven almost always leads to far too much mushiness.

Until recently, that is. Because after trying the New York Times’ apple pie recipe , I’ve started adding an unexpected acidic ingredient to my cooking apples – and they’ve never been less smushy (or more delicious).

Vinegar, or another acidic ingredient, is key

I was pretty surprised to see apple cider vinegar listed in the filling of the five-star recipe.

But it turns out there’s