Small weekend success -- I have sous vided apples and not only did it work (yay) it actually made the final result work better. (the baking result was still mediocre, but better)
So! if you want apples that maintain their structure, chop them up to the final size you want, spice them, put them in a bag in a water bath, bring that to 165°F (73°C), hold for 15m, then turn the circulator off and let 'em sit for 15m. Take out, let cool, and drain. (There will be juice if you sugared them)


