Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
Before baking with apples, many recipes call for peeling, coring and slicing them according to a slice size. The recipe can specify the number of apples to use and/or the amount of slices by volume (measured in a liquid measuring cup) or by weight (with a kitchen scale).
Peeling, coring and slicing apples can be quite a chore. Here's a fast and easy way I cut my apples; I do not have to core them first! You can peel apples, after washing them, with a vegetable peeler, paring knife or a gizmo called an Apple Peeler (which can also core them).
This how to baking technique is used with The Ultimate Apple Pie Recipe with a Rum Raisin Sauce.
HOW TO TIPS:
After peeling my apples, I cut 4 slabs of apple, staying well away from the core, and then I simply cut the 4 slabs into slices. It's a lot faster, and easier than using an apple corer. I use a sharp kitchen knife.
In a large bowl, toss the apple wedges with some freshly squeezed lemon juice so they won't brown.
Or, chop the apple slices to the size and measure according to the recipe. Remember to toss with lemon juice so they won't brown.
Ths technique is used with the Apple Walnut Spice Streusel Cake Recipe