Drying the apples will prevent them from sliding around while you’re trying to cut them.
Removing a thin slice from the end will make it easier to peel since the vegetable peeler will have a way to grab the apple.
Try baking the apple peels with a little cinnamon and sugar until they’re crisp. Or steep the peels in hot water to make herbal tea.
Although you can use an apple coring tool to remove just the center of the apple, cutting the apple into pieces as you remove the core will give you flat surfaces on which to slice or chop the apple.
Keep your fingertips tucked in as you cut so you’re less likely to cut your fingers.
Keep in mind that most apple cutting tools will remove the cores, so you can begin with a whole, peeled apple if you use the tool.
Since the mandoline will slice the apple thinly, make the slices between 1⁄4 and 1⁄2 inch (0. 64 and 1. 27 cm) thick.
If the apple chunks are larger than 1 inch (2. 5 cm) in size, they may not finish cooking before the pie crust cooks.
