How to Prepare Apples for Pies

To make your apple pies the most mouthwatering, your apples need to be in tip-top shape. Make the best filling ever with these easy apple-prep tips.

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Prepping Apples for Pie

Start with the right apple. Certain varieties, such as Braeburn, Golden Delicious, Jonagold (sweet), Cortland, Granny Smith, and Jonathan (tart) hold up best during cooking.

Want to make sure you choose the best apples for your pie? Learn about the different types of apples.

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Clean and Peel

Rinse the apples with water and scrub with a produce brush. To peel, use a vegetable peeler or paring knife; start at the stem end and circle around to the blossom end. Cut the apple into four pieces through the stem and blossom ends.

Remove the Core

Cut away the core and seeds, stem, and blossom ends, then slice each quarter as desired. If you don't want to cut the apples into wedges, use an apple corer to remove the core while keeping the apple intact.

Slice as Desired

After slicing the apple into quarters and removing the core, slice the apples as desired for your pie. You can dice each quarter crosswise for slightly bigger chunks of apple, or you can slice the quarters lengthwise for thin apple slices.

If you're not quite ready to assemble your pie just yet, learn how to freeze apple slices for later.

Get Started on Your Piecrust!

Get the recipe for Apple-Cranberry Pie

Preparing the apples is just the first step. If you don't have a go-to piecrust recipe already, or want some tips on making the perfect piecrust, we can help!

How to Make a Single-Crust Piecrust

Make-Ahead Piecrust

How to Make a Double-Crust Piecrust

How to Make Apple Pie

How to Bake a Pie

Bake the Perfect Apple Pie

Get the Apple Crumb Pie recipe

If you haven't decided on which apple pie recipe to bake yet, give one of our favorites a try! We have classic apple pie recipes, plus a few new twists. Caramel apple pie, anyone?

Our Best Apple Pies and Tarts

Salted Caramel Apple Pie

Apple Crumb Pie

Old-Fashioned Apple Pie

No-Peel Apple Pie

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