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You don’t need any fancy tools or gadgets here! Learn How to Cut Apples like the pros do: It’s easy, efficient, and guaranteed to be your new favorite culinary trick.
One of the benefits of attending culinary school is learning super useful, foundational techniques such as How to Cut Every Fruit and Vegetable Ever. I’ve been cutting apples for years, decades even, and there are many ways one “could” cut an apple. You could choose a new way to do it every time!
So it was somewhat of a relief to learn a definitive apple-cutting method. And there’s nothing ground-breaking here: It’s as easy as quartering the apple through the core, slicing out the core, and slicing or chopping as needed after that. But somehow, it’s satisfying to proceed with confidence and ease, secure in the fact that I do, in fact, know how to cut an apple the best way known to culinary professionals.
When it comes to choosing which apples to cut, some apples are better suited than others to certain apple recipes. Some apples stay firm in pies, others turn to mush which is perfect for applesauce. There’s also a spectrum of flavors between tartness and sweetness, and that can influence your apple choices too. In most cases, choosing a combination of different apple varieties tastes best, but it always comes down to your personal preference.
Table of Contents
Tutorial notes
- Uniform size: While I specifically show slices in this post, you can use the same technique for chopping, dicing, or mincing apples. However you cut them, aim for uniform pieces so they cook evenly (if applicable) or look orderly.
- Buying: Choose apples that are firm to the touch and free from bruises, blemishes, and brown spots. The skin should be bright, not dull. Smaller apples last longer than large ones, and tart apples last longer than sweet ones.
- Washing: Wash and dry apples as soon as you bring them home.
- Storing: Washed, uncut apples can be stored in the refrigerator for a few weeks. Store cut apples in an airtight container in the refrigerator for 3 to 5 days (they will begin to brown as soon as you cut them). If you plan to freeze apples for future cooking, peel and cut them first and store for up to 3 months.
- Equipment: I think the best knife for coring, slicing, and chopping apples is a sturdy chef’s knife. However, a paring knife or any sharp knife will do (and some cooks prefer to handle a smaller knife for tasks like this).
- Prevent cut apples from turning brown: Soak cut apples in a solution of 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days). Or, soak cut apples in lemon-lime soda such as 7Up or Sprite for 10 minutes, drain and store (will prevent oxidation for 2 to 3 days).
Step-by-step instructions
- Peel apples with a vegetable peeler if desired (there is no need to use an apple corer). On a wooden cutting board, set an apple upright and slice in half, through the stem end, with a sharp chef’s knife.
- Place each apple half cut-side down and cut in half again (you will now have 4 quarters of an apple).
- Set each apple quarter on a flat angle side of the apple and slice out the core.
- Cut each cored apple quarter into ¼ inch slices (or chop or dice as desired).
Recipe tips and variations
- Yield: 1 pound of apples will yield about 2 ½ to 3 cups sliced or diced apples.
- Best apples for baking: If you’re making your favorite apple pie recipe, you’ll want firm apples that hold their texture under heat. Look for Braeburn, Fuji, Granny Smith, Honeycrisp, Jonagold, Pinata, and Pink Lady when making apple pies.
- Best apples for applesauce: Since applesauce is gets blended into a puree anyway, this is a chance to use those apples that naturally soften and get mushy. Choose Gala, Golden Delicious, and McIntosh.
- Apple snacks: Dip fresh apple slices into Caramel Apple Dip, make a batch of Apple Cider Donuts, or spread soft Apple Butter on toast. Or, toss thicker slices of apples in your kids’ lunch boxes with a small dish of peanut butter for dipping.
- Apple salads: Toss together a crunchy and refreshing Apple Fennel Salad or Apple Walnut Salad or try a tangy Apple Cider Vinaigrette on your next green salad. Warm up with a Harvest Bowl with sliced apples, cooked farro, and kale.
- Apple side dishes: Add Apple Coleslaw to your next BBQ Pulled Pork (the pork is also made with Applesauce). Or, add sliced apples to Cranberry Sauce.
- Apple entrees: Try Pork Cutlets with Apples for a delicious autumn twist on dinner. This delicious Apple Glaze is delicious brushed over a Roasted Turkey or Cornish hens, too.
- Apple desserts: Bake up a Classic Apple Pie, a delicious Apple Strudel, a Cinnamon Apple Cake, or a crunchy Apple Crisp. Or, make a batch of Apple Pie Filling and drizzle it over ice cream, on pancakes, or tuck it into homemade hand pies.
- Apple drinks: Nothing beats the smell of warm Apple Cider simmering on the stove top. Or spike it and make Mulled Cider, or freeze it for Brandy Apple Cider Slush.
Frequently Asked Questions
Apples turn brown when their cut sides are exposed to oxygen. There are a few methods for slowing the oxidation of apples. Always dry your apples on paper towel or a clean kitchen towel after draining.
Salt water: Soak cut apples in a bowl of cold water with 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days).
Citrus water: Soak cut apple in a bowl of water: 2 cups water + 2 tablespoons lemon, lime, orange, or pineapple juice. The lemon water (or other flavored water) may flavor the apples.
Soda method: Soak cut apples in lemon-lime soda such as 7Up or Sprite for 10 minutes, drain and store (will prevent oxidation for 2 to 3 days). Lemon juice works too, but it’s not as potent.
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How to Cut Apples
Ingredients
- 1 apple
Instructions
- Peel apples if desired. On a cutting board, set an apple upright and slice in half.
- Place each apple half cut-side down and cut in half again (you will now have 4 quarters of an apple).
- Set each apple quarter on a flat angle side and slice out the core. Cut each cored apple quarter into slices (or chop or dice as desired).
Recipe Video
Notes
- Uniform size: While I specifically show slices in this post, you can use the same technique for chopping, dicing, or mincing apples. However you cut them, aim for uniform pieces so they cook evenly (if applicable) or look orderly.
- Buying: Choose apples that are firm to the touch and free from bruises, blemishes, and brown spots. The skin should be bright, not dull. Smaller apples last longer than large ones, and tart apples last longer than sweet ones.
- Washing: Wash and dry apples as soon as you bring them home.
- Storing: Washed, uncut apples can be stored in the refrigerator for a few weeks. Store cut apples in an airtight container in the refrigerator for 3 to 5 days (they will begin to brown as soon as you cut them). If you plan to freeze apples for future cooking, peel and cut them first and store for up to 3 months.
- Prevent cut apples from turning brown: Soak cut apples in a solution of 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days). Or, soak cut apples in lemon-lime soda such as 7Up or Sprite for 10 minutes, drain and store (will prevent oxidation for 2 to 3 days).
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Thanks for the information on peeling apples. It is complete and well written. I live in apple country and will pass your info on.