How To Cut An Apple: Peel, Cut, and Slice for the best eat

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The post provides a brief knowledge about how to cut an apple and gives you a delicious recipe for apple pie. An apple a day keeps the doctor away! This old saying we heard when we were children. And yes! That is a true statement. Apples are incredibly healthy and should be consumed every day. But do you also feel a bit irritated while cutting it or having its seeds in your mouth? Yes, but if you cut the fruit properly, it is tastier, healthier, and the perfect addition to your breakfast or snack! A brief overview of How to cut an apple is presented in this article and a few health benefits of this fruit.

Here we go!

Table of Contents

How to Peel Apples?

Get a plate to hold the apple peels and a very blunt knife.
Peel the apple around the stem first.
Continue peeling until you reach the ends. Continue peeling the apple until the apple is fully peeled.
Be sure to remove the apple peels under the apple as well.
The apple is now perfectly peeled and ready to be cut.

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How to Core an Apple?

If you wish to hollow out or cor an apple, you can use various tools, depending on what you possess. Below are three easy ways to do so.

Use an apple corer

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This tool is solely intended for coring apples. Remove the center of your apple by forcing it through, twisting, and lifting it back out.

Use a melon baller

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After cutting the apple in half, use a melon baller to remove the seeds and create a hollow center.

Use a paring knife:

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You can hollow out an apple with a paring knife or slice and quarter the apple and use the knife to scoop out the center.

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How to Cut an Apple into Slices?

There are various ways to cut an apple into slices. Given below are the following ways:

Sliced Apples: Slicing apples is a simple process. First, cut the fruit in half from stem to bottom after removing the stem. Next, take one half and slice it into pieces that are 2-inches wide at their widest point. Enjoy these sliced apples by themselves or with your favorite dips. Peanut butter, nut butter, and melted cheese are some favorites!
Thinly Sliced Apples: Slice an apple thin by removing the stem and cutting it half from top to bottom. Then, slice one half as thin as you can. You can also cut the apple in half again to have less fruit to work with if you have a sharp knife.
Apple Chips: Unlike an apple ring, an apple chip does not have a hole in the middle. You can use these to bake or dehydrate apple chips, as well as to make apple sandwiches. For apple rings, follow the instructions above, but don’t bother removing the seed pockets. The seeds will fall out when you eat the apple, and the star-shaped center is OK to eat!

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Diced Apples

Besides being great in salads, salsa, and apple desserts, diced apples also make great toppings for salads. Remove the stem from the fruit, and cut it in half from top to bottom. Cut the apple into slices. Stack the slices and turn them over. Make two slices, one the length of the slice and one the width of the slice, and cut into cubes. And there you have it! Apple dice! You can use diced apples in salads, salsas, and apple desserts! Cut the fruit in half from top to bottom after removing the stem. Cut the apple into slices. Place the slices in a stack and turn them over. Make two slices, one the length of the slice and one the width. You now have diced apples!

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Apple Pie Recipe

First, prepare the filler sauce.
Melt eight tablespoons of unsalted butter in a medium saucepan over medium heat.
Stir in three tablespoons of flour and cook, constantly stirring, for approximately a minute.
Add 1/4 cup of water and 3/4 cup of sugar. Bring to a boil, then reduce to low heat and simmer for three minutes, stirring occasionally.
This sauce is the secret ingredient. It only takes a few minutes but transforms your pie.
It should have the consistency of a light caramel sauce when completed. Allow it to cool while you ready the apples.
Six to seven Granny Smith apples, or any crisp tart apple of your choosing, are required.
The apples totaled two and a quarter pounds.
Peel and cut all of your apples in half, then remove the core. To remove the course, use a paring knife, apple corer, or melon baller.

Thinly slice the apples once they have been peeled and cored. You should obtain around seven cups of finely sliced apples from this recipe.
Add one and a half tablespoons of cinnamon to the apples in a large mixing bowl.

Stir to coat the apples with cinnamon evenly.
Next, pour in all of the sauce you prepared previously, being sure to get every last drop.
To coat the apples, stir in the sauce. Flour your work area well and roll out your first pie crust.

Roll out the first crust into a 12-inch-diameter circle.
If the dough is sticking to your rolling pin, add a small amount of flour.
The best method to get it into the pie pan is to carefully wrap it around your rolling pin and use a food scraper to release the dough if it becomes stuck to the surface.
Unwrap it and place it in a clean pie dish. Press it gently onto the plate, leaving a little dough hanging over the sides.
Place all of the apple mixtures in the center, gently overlapping them.
Avoid getting the sensation on the edges of the dough since this will make it harder to seal.
Set that aside and layout the second crust on a floured surface to about an 11-inch circle.
If you push the edges in, it will roll into a much more equal circular, which is essential since you will be creating strips for the lattice topping out of this.
You may roll the circular using a French rolling pin.
Cut ten even-thickness strips with your preferred pizza cutter.
Making a lattice top is easier than you think.
Please lay one of the long strips from the center across the center of your pie.
It is recommended that the first five strips run across the pie in one direction, with the larger strips in the middle and the shorter strips on the corners.
Peel back the second and fourth strips, leaving one long strip along the middle.
Peel back the alternate strips of dough and add another strip.
Continue on the right, then the left, until all of your lattices are complete.
Place any residual pieces of dough around the pan’s edges as required.
Tuck the excess pie dough around the pan’s edges. After you’ve tucked in all of the sides, you may crimp or flute the pie dough’s edges.
It is quite simple, but it will make your pie look very elegant. Push the dough in with one finger on one hand and squeeze it together with two fingers on the other.
Pat the edges down slightly to prevent them from browning too much in the oven.
Next, whisk together one egg and a tablespoon of sugar and generously brush the egg wash over the whole surface of the dough.
This will provide a lovely color to your pie while it bakes.
Place in the center of a preheated oven and bake for 15 minutes at 425 degrees Fahrenheit.
Lower the heat to 350°F without opening the door, and bake for another 45 minutes, or until the apples are tender and the filling is bubbling through the top vents.
After it comes out of the oven, set it aside for at least an hour to allow the apple juices to thicken. So that when you cut into it, it doesn’t slide about, and you don’t burn your mouth.