Bob (this one) wrote:

> Dehydrated apples are too inconsistent to use reliably, and you never know
> what kind of apples they were made from. Adding plain water (see below) to
> them to rehydrate means that you've merely restored the missing water. No
> flavor concentration, no flavor improvement. If you're going to do it that
> way, rehydrate in apple juice. The number given below of ratio of fresh to
> dry is wrong. A pound of dried apples comes from 3.5 to 4 pounds of fresh.
> Adding two quarts of water to one pound of dried apples merely brings the
> hydration up to near where it started.
>
> Most commercial bakeries use either fresh, pre-cut apples, or frozen
> pre-cut apples. They come in large loose-top cans (like old-time pretzel
> or potato chip cans where you just lift off the top), peeled and usually
> already sugared. The wedge cut used for them is called a "pie-cut."

Do the bakeries get to choose the apple varieties, or are they pre-cut
"mystery apples"? Seems like if you can't control that part of the equation
you're once again dealing with the problem of inconsistent apples.

Bob