Coring apples

Coring removes the tough, seeded center from an apple. A paring knife is commonly used for peeling, coring and removing bruises and stems, and a dedicated corer does the job quickly.

Preserving guides for apple pie filling give the usual order: wash the apples, peel and core them, then slice. Once cut, apple slices brown quickly, so Penn State Extension has them dropped into a color-preserving solution, such as two quarts of water with vitamin C tablets, ascorbic acid or two tablespoons of bottled lemon juice, until used.

For baked whole apples, the core is removed from the top while leaving the bottom intact, which makes a well that can hold a sweet filling.