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Even if you've never made an apple pie before...or you're nervous about handling knives and cutters...Ken will put you at ease and give you the confidence you need to slice your apples.
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Transcript:
Let's start with the peeling. Generally speaking, I do peel my apples for an apple pie, and I think I'm in the majority here. I'm not half bad with a paring knife, but even a knife ninja can have a hard time peeling an apple with a knife without removing some of the flesh underneath. That's wasteful and it's the reason I like to use vegetable peeler like this one here. But a peeler, unless it's good and sharp, has a tendency to skip over the smooth skin when you use it, rather than bite into the skin when you want it to.
That's why the first thing I do is take my chef's knife and cut a very thin slice off the top of my apple. Not only does this give your peeler a natural starting point where it can slide under the skin, just as important, it flattens out the shoulders of the apple so you can rest it on your chopping board securely without it rolling around when you cut it. That's how accidents happen.
Now, rest your apple on this flat end and then take your chef's knife and cut down right next to the core and slice the apple into four lobes. This way, you'll end up with a square core instead of a roundish one. Don't worry if some of the core comes off in the lobes. Just scoop it out with a melon baller.
Now, each of these lobes or sections will have a nice, flat surface that you can rest your apple on when you slice it. Take your chef's knife and cut the apple into approximate one-eighth or one-quarter inch slices, however you like it.
Now, the trick is to keep your fingertips tucked under, so you don't cut yourself. You can bump that blade of your chef's knife against your fingers until the cows come home, but so long as your fingers are tucked, you're not going to cut yourself.
That's really all there is to it. I hope this helps you with your own apple pie making. Let me know.