How to Peel and Core an Apple
Apples are the ultimate fall and winter ingredient, and odds are you're probably eating a lot of them this time of year. Whether you like apple pies and apple crisp—or you're more a fan of slicing and dicing them over a fresh apple salad—you'll find a ton of great apple recipes that are worth trying (especially if you have a whole slew of apples from an apple picking excursion).
But the only thing standing in the way of all that apple-y goodness is peeling and coring the apples to get them ready for your dish. Fortunately, it's easy to learn how to core apples fast and efficiently, so you can easily get your favorite apple recipes ready in no time flat.
What You Need
- apples, Y-shaped peeler, chef's knife, cutting board
How to Core an Apple
- Choose the right apple variety for your recipe. There are dozens of different types available, but some of our favorites include: Mutsu, for baking in apple pies; Rome and McIntosh for baking or making applesauce; Macoun for slicing raw into salads; and Pink Lady, for snacking.
- Once you've selected your apple, use a Y-shaped peeler and swipe across the top and bottom of the apple to remove the peel.
- Starting from the top of the apple and ending at the bottom, remove the peel in strips, working your way around the apple.
- After the apple is fully peeled, stand the fruit upright on the cutting board and slice off one side, as close to the core as possible.
- Set the apple flat-side down on the board and cut off another side, as close to the core as possible. Repeat with the remaining two sides.
- Discard the core and slice or dice the apple as needed.
Note: If you're just coring the apple, not peeling it—for dishes like baked apples—you can use a paring knife to carefully pierce the apple about a quarter-inch out from the stem at the top of the apple. Put the knife straight through to the bottom of the apple, and cut all the way around in a small circle, staying a quarter-inch out from the stem.
Push the core through the apple with your fingers, and check to make sure no additional seeds remain inside. Then, voila! Your apple is ready to bake.