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.
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. If you don't want to cut the apples into wedges, use an apple corer to remove the core while keeping the apple intact.
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.