How To: The Best Way to Peel and Cut an Apple

 

A few year ago I attended a cooking demo at the International Culinary Center in NYC featuring Jacques Pepin. You would think a group of professional cooks wouldn’t need a lesson in how to peel an apple, however, even the most basic skills can be improved upon. Whether you just want to snack on a peeled and cut apple, or use in a pie, soup, or applesauce, this technique is simple and effective.

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Best Way to Peel and Cut an Apple

Step one:

Insert the tip of a sharp paring knife into the stem end of the apple and move diagonally along the top. Repeat the same procedure with the blossom (bottom) end of the apple.

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Step Two:

Peel away the skin with the paring knife, starting at the top.

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Turn the apple round and round to the bottom end.

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Step Three:

Place the apple on a cutting board vertically and cut in half.

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Step Four:

Remove the core from each half with a melon baller.

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If you don’t have a melon baller, a very handy little tool, by the way, cut the apple in half again and slide the knife straight across just under the core.

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Trim:

Remove any remaining stem pieces trim with a paring knife using a “V” cut.

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Bruises:

Transporting from the grocery store to home can bruise the apple. Just cut away and toss.

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Large Pieces

To chop into large pieces, cut the apple into three slices. Turn 90 degrees and cut another three slices.

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Small Pieces:

For smaller pieces, cut into as many slices that give you the size you want and then an equal number of slices after turning 90 degrees.

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 Dice the Apple:

Place the apple, cut side on the board, place your hand on the top and slide the knife parallel to the cutting board straight through into three or four slices.

 

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Cut the apple into thin slices, turn 90 degrees and cut into the same number of slices.

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Slice the Apple:

To slice an apple, cut vertically into slices. For a pie, I recommend about 1/2-inch wide slices.

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