Why do people add lemon juice to fruit pies?

Question

I have a recipe for a pear pie. It calls for a sprinkle of lemon juice. Is the lemon for flavor or is it to prevent the pie from turning brown?

Answer 1

The lemon juice is used for both. The acid keeps the fruit from turning brown and it also add flavor to the fruit.  

Answer 2

Everyone is right, it is like some people do not understand why you add a pinch of salt to sweet doughs, pastries and cookie, both the lemon juice and salt add a flavour contrast, lemon brightens the flavour of the fruits and salt as a slight contrast to the sweet, not enough is used to taste it and with pears, apples, peaches and bananas in pie they need the acid to keep there colour (i am from Canada) and to eliminate darkening after baking.

Answer 3

The acid in the lemon juice prevents oxidation of the fruit, keeping it from turning brown.

Answer 4

Actually, both.