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.