When did you learn the word “apple”? No, I can’t remember when I learned it either. But obviously I did.
I also can’t remember when I learned to peel an apple. I remember seeing my mother doing it when I was little, usually making Waldorf salad. (Man, she liked Waldorf salad.) So I never thought about not knowing how to do it.
Directions
This would take about three pages to describe something that takes about 30 seconds to show you. So I’ll show you.
Think you can do it faster? I’d love to see it. Drop a link in the comments.
Then you have to core it. (Do it in this order. If you slice it first and then peel it, it will take way longer.) You might have one of these apple corer and slicer tools somewhere in your kitchen. Mine is packed up somewhere down in the basement. I hate it. It only works of the apple is completely symmetrical, it takes a lot of pressure to cut, and cleaning it is a chore.
Cut it in quarters, then cut out the seeds.
Okay, I’ll show you that one, too.
And that’s it.
4 Comments
OH My Gosh! Why did my mother-in-law not tell me to do it this way, when helping make her famous apple pie? I've made other cooked cinnamon apples at home several times since, and have now been hating the idea of making apple desserts because of the ridiculous amount of time it took to slice then peel these things with a knife (not to mention all the meat I hated to waste from cutting the peels off this way).
Thank you so much! I feel like I've been such a fool. Now I'm totally geared up to make that tatin!
Peeling apples (or potatoes) with a knife is just showing off. Sure, if you do it a lot you get fast at it, but it's not like I'm going to practice.
I actually never peel my apples, particularly winesaps. I just find the contrast of the peel and flesh in the pie so appealing (no pun intended). And there’s some evidence that it may be healthier. So when I preserve apples (and I preserve a lot of apples, usually twenty pounds or more at a time) I slice them in half, remove the core with a one inch melon baller, remove the stem and the calyx with simple “v” shaped cuts and then slice each half. It takes about fifteen seconds per apple.
Rachael, I never thought of the melon baller, that’s a good idea. My wife is doing a Waldorf salad in a couple of days, I’ll suggest that to her.
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