Sous Vide and macerating?

[RachelB]

I plan to make Stella Parks' Apple Pie from her Bravetart cookbook. It is also located here. Instead of cooking down the apple filling, she macerates it in a plastic bag until it gets to 1/3 the original volume. She adds all the ingredients except for the corn starch which she adds after maceration is complete. However, the instructions say it takes "at least 3 hours" to macerate. Could this be accomplished more quickly by vacuum sealing the apples with the ingredients (except for the corn starch) and using the sous vide technique? If so, what temperature would I need to make the water for sous vide, and how long would it take? Thanks.

 

[retired baker]

its one of those new but impracticle fad ideas that sell books .

i made it like this, put 30 lbs of peeled sliced apple in a big hotel pan, pour a 1 lb box of corn starch over them and half a 3lb scoop of sugar and cinn, toss everything with 2 hands to scatter the starch and sugar.
roast in the oven at 375 for 20 minutes, stir with a wooden paddle and keep baking until the liquid thickens and bubbles, remove and leave to go cold, it made a dozen 18 inch strudels or pies.

 

[RachelB]

its one of those new but impracticle fad ideas that sell books .

i made it like this, put 30 lbs of peeled sliced apple in a big hotel pan, pour a 1 lb box of corn starch over them and half a 3lb scoop of sugar and cinn, toss everything with 2 hands to scatter the starch and sugar.
roast in the oven at 375 for 20 minutes, stir with a wooden paddle and keep baking until the liquid thickens and bubbles, remove and leave to go cold, it made a dozen 18 inch strudels or pies.

Thank you. That sounds amazing!