Stop scratching your head when you encounter a recipe requiring you to "pare apples." Paring takes minutes and it keeps the peel from getting in your recipe and altering its texture. For those unfamiliar with the term, paring and peeling mean the same thing when referring to apples. Wait until just before preparing the apples to pare them, as they will brown when exposed to air. A small knife with a ring-shaped blade, an apple corer makes getting the center core out easier. Look for these in kitchen stores or cut the core out with a paring knife.
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Wash and pat dry the apples before paring.
Hold the apple in one hand and the peeler in your writing (dominant) hand. Place the peeler at the top of the apple, inserted just under the skin.
Turn the apple in your hand as you hold the peeler against the skin to remove the skin of the apple in a long strip.
Push an apple corer through the center of the apple from the stem to the blossom end.
Cut the apple in half, and slice for use in your recipes.