How to Peel and Core an Apple Quickly Using a Chef's Knife

Make a large batch of apple crisp in no time with this simple apple peeling and coring method.

Who isn't a fan of apples? 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.

But the only thing standing in the way of all that tart goodness is peeling and coring the apples, especially if your dish calls for a dozen or more. Fortunately, it's easy to learn how to core apples efficiently, so you can get your favorite recipes ready faster.

Apple Types

Before you get started, make sure you choose the right apple variety for your recipe. There are dozens of different types available, but some of our favorites include the following:

  • Mutsu for baking in apple pies
  • Rome and McIntosh for baking or making applesauce
  • Macoun for slicing raw into salads
  • Pink Lady for snacking

How to Core an Apple

What You'll Need

  • Apples
  • Y-shaped peeler
  • Chef's knife
  • Paring knife (optional)
  • Cutting board


  1. Once you've selected your apple, use a Y-shaped peeler and swipe in a circular motion across the top and bottom of the apple to remove the upper peel.
  2. Starting from the top of the apple and ending at the bottom, remove the remaining peel in strips, working your way around the apple.
  3. After the apple is fully peeled, stand the fruit upright on the cutting board, and use a chef's knife to slice off one side as close to the core as possible. Set that slice aside.
  4. Place the remaining apple flat-side down on the board and cut off another side with a vertical slice. Again, stay as close to the core as possible.
  5. Rotate the apple to the next flat side and make another cut close to the core. Repeat the process with the remaining flat side.
  6. 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. Follow these steps:

  1. Carefully pierce the apple about a quarter-inch out from the stem at the top of the apple.
  2. 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.
  3. 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.
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