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.
- 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.
- Cut away the core and seeds, stem, and blossom ends, then slice each quarter as desired.