Peeling and Coring the Apples
Rinse each apple and pat them dry. Always run your produce under cold water while you rub it gently. This will remove dirt and bacteria from the surface of the apples. Then dry each apple with a clean kitchen towel. Drying the apples will prevent them from sliding around while you're trying to cut them.
Slice ⁄4 inch (0.64 cm) off the top of the apple. Take a sharp knife and carefully slice a very thin layer off the top of the apple near the stem. This only needs to be about ⁄4 inch (0.64 cm) thick. Discard the thin slice. Removing a thin slice from the end will make it easier to peel since the vegetable peeler will have a way to grab the apple.
Use a vegetable peeler to peel each apple. Take a vegetable peeler and start at the top of the apple where you made the slice. Pull the vegetable peeler down to remove a strip of the peel and continue peeling around the entire apple. Discard the peels.Variation: If you prefer, leave the peels on your apples. This will give a firmer texture to the apple pie filling. Try baking the apple peels with a little cinnamon and sugar until they're crisp. Or steep the peels in hot water to make herbal tea.
Cut the apple into 4 pieces to remove the core. Set the apple cut-side down on your cutting board and carefully use a chef's knife to cut down through the apple right next to the core. Lay the apple down on the side you just cut and make another cut next to the core. Turn the apple to the flat side again and make another cut along the core. Make 1 more cut so that you're left with a square core and 4 large pieces of apple. Although you can use an apple coring tool to remove just the center of the apple, cutting the apple into pieces as you remove the core will give you flat surfaces on which to slice or chop the apple.
Trying Different Cutting Techniques
Slice the apple with a knife for a rustic filling. If you'd like the most control over cutting your apples, lay 1 of the apple pieces flat against your cutting board. Then use a chef's knife to carefully make ⁄4 to 1 inch (0.64 to 2.54 cm) thick slices. Repeat this for each piece of the apple. Keep your fingertips tucked in as you cut so you're less likely to cut your fingers.
Use an apple cutter if you don't want to cut apples with a knife. For one of the safest ways to cut apples, position an apple cutting tool directly over the apple on your cutting board. Apply pressure on both handles as you push straight down. This will cut the apple into 6 to 8 wedges. Keep in mind that most apple cutting tools will remove the cores, so you can begin with a whole, peeled apple if you use the tool.
Run the apples against a mandoline for uniform slices. Attach 1 of the apple pieces to the handguard so the flat side is facing outward. Adjust the mandoline blade according to the manufacturer's instructions in order to set how thick the apple slices will be. Then rub the apple piece down against the mandoline blade to slice it. Repeat this with the other apple portions. Since the mandoline will slice the apple thinly, make the slices between ⁄4 and ⁄2 inch (0.64 and 1.27 cm) thick.
Cut the apples into 1 inch (2.5 cm) chunks for a thicker filling. If you don't want the apples to break down as much as they bake in your pie, chop the apples into chunks that are about 1 inch (2.5 cm) in size.Tip: Some people prefer using a mixture of thinly sliced apples along with apple chunks. This ensures that some of the apples break down while others stay firm during baking. If the apple chunks are larger than 1 inch (2.5 cm) in size, they may not finish cooking before the pie crust cooks.
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