Follow these simple steps for how to cut apples for apple pie. With a few tips, you’ll be an expert in no time!
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You will need a paring knife, a cutting board and an apple corer. You will also need a pie dish.
A sharp knife is the most important tool for correctly and safely cutting apples for your pie. A dull knife will not only make the task more difficult, but can also be dangerous. You should also have a cutting board that is large enough to work on comfortably.
-Lemon juice (optional)
1. Wash and dry the apples. If you’re not using a nonstick pie pan, coat the bottom and sides of the pan with butter or nonstick cooking spray.
2. Set a rack in the sink and place the cutting board on it. Cut the apples in half from top to bottom and use a spoon to remove the cores, seeds, and stems. (If you’re using a food processor, you don’t need to remove the seeds or cores.)
3. Cut each apple half into thin slices, about ¼ inch thick. If you’re using a food processor, fit it with the slicing attachment and slice the apples directly into a bowl. Toss the apples with lemon juice, if desired.
Apples are a key ingredient in many pies, tarts, cobblers, and other desserts. The type of apple you use can make a big difference in the final outcome of your dish, so it is important to choose the right variety. For tart apple pies, choose a variety that is high in acidity and low in sugar, such as Granny Smith, Honeycrisp, or Braeburn. For sweet/spicy pies, go for a variety with higher sugar content, such as Golden Delicious, Fuji, or Pink Lady. For more information on choosing the right apple for your pie, check out this link.
Cut off the top and bottom of the apple
Using a paring knife, cut off the top and bottom of the apple, then slice the apple in half.
Cut the apple in half
Start with a clean, sharp knife With the apple standing on an end, cut it in half from top to bottom. If the apple is not perfectly ripe, cutting it in half may be more difficult and you may end up with twoSemi-circles.
If you have a hard time cutting the apple in half, try this: First, cut off one side of the apple perpendicular to the equator of the fruit. Second, place that flat side of the apple down on your cutting board. Then, cut the apple in half along its equator. You should now have two easier-to-handle semi-circles.
Peel the skin off the apple
To start, you’ll need a sharp knife and a paring knife. If you have an apple peeler, you can use that as well.
Cut off one end of the apple and then stand the apple on that cut end. Start to peel the skin off of the apple, moving the knife in a circular motion around the entire fruit. You can also use an apple peeler if you have one.
Once the entire apple is peeled, cut it in half from the top (the end opposite of the one you just cut off). Cut each half of the apple in half, and then each quarter in half. You should now have 8 wedges.
Cut the apple into thin slices
When cutting apples for apple pie, you want to slice them thinly so they cook evenly and don’t make the pie too chunky. A sharp knife is key here – you don’t want to end up with mushy apple slices. To thin slice an apple:
1. Start by cutting off the top and bottom of the apple, so you have a flat surface to work with.
2. Cut the apple in half vertically, through the core. If the apple is especially large, you may want to cut it into quarters first.
3. Slice each half or quarter of the apple thinly – aim for about 1/4 inch thick slices.
4. As you slice, keep the apple halves or quarters together so all of the slices are roughly the same thickness.
5. Once all of the apples are sliced, gently stir them together so they’re mixed up a bit – this will help ensure even cooking.
You want to make sure you have the right tools. A sharp knife is a must because you don’t want to squish the apples. You also need a cutting board, preferably one that is non-slip. Now, you want to make sure the apples are the same size. This will make for even baking and more aesthetically pleasing slices. So, how do you cut apples for apple pie?
Use a sharp knife
For the best-looking pie, you want evenly cut slices of apples that are all about the same size. A sharp knife is key—a dull knife will cause ragged, uneven slices. And speaking of knives, a serrated knife is actually better for this job than a chef’s knife, because it will give you nice, clean cuts without squishing the apples.
Use a firm apple
A firmer apple will hold its shape better when cut, so it’s less likely to turn to mush when baked in a pie. A softer apple will be more likely to turn to mush when baked in a pie.
Slice the apple evenly
When it comes to apples, the type you use is important. A firmer apple is going to hold up better during the cooking process and won’t turn to mush. But even the firmest apples can turn to mush if they’re not cut correctly. For the best results, slice the apples evenly.
The first step is to remove the core from the apple. You can do this with a paring knife or a corer. Once the core is removed, slice the apple into thin pieces. The thinner the slices, the better chance they have of holding up during the cooking process.
If you’re using a food processor to slice the apples, make sure that you don’t overdo it. The food processor can quickly turn firm slices into mush. It’s better to err on the side of too thick than too thin.
Once your apples are sliced, add them to your pie dish and then fill with your favorite pie filling recipe.