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Nov 16, 2010 05:58 AM

Peeling/chopping apples in bulk?

If you were going to start producing baked apple products which would require a lot of peeled, cored and chopped apples, how would you do that? When I'm making a couple of pies, I prepare the apples by cutting into quarters along the core, taking out the core, and peeling each quarter, then slicing in my hand into appropriate pieces. But I just spent a long time doing that with apples I picked because the apples at the bottom of the bag were tiny and had very little flesh for the amount of time I was spending slicing, coring and peeling. Bigger apples would give more bang for the buck, obviously.
How do larger pie producers do it? How do smaller pie producers do it?

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  1. This is a commercial peeler/corer/slicer; not sure if it will work for you if you want them chopped:

    4 Replies
    1. re: ferret

      The substantially cheaper (like 25 bucks, not 700!) versions of that machine can be set to just peel and core, without slicing. They work just fine, if you're doing less than a dozen bushels at a sitting.

      1. re: dscheidt

        I suppose that once they're peeled and cored, I could just throw them in a bowl and run a big knife through them all until they were the right size.
        Does this peeler/corer get the whole peel off, and does it work well with different sizes and shapes of apples?

        1. re: somervilleoldtimer

          I like to peel first. I just use a veggie peeler, but for mass quantities, one of those spiral peelers might come in handy.

          Then I use a corer that sections the fruit. That way the chunks have a fairly uniform shape and size, which will cook at the same rate; otherwise you end up with smaller chunks turning to mush while the bigger chunks refuse to cook down properly.

          An 8-section corer seems to work well for smaller apples; a 12-section corer works better for larger apples. To make chunks smaller, I cut the apple in half first.

      2. re: ferret

        I've used the less expensive version like the apple master further down on that page to peal and core apples for pressing cider and also with the slicer attached for dehydtating apples for camping trips. You can do a lot of apples in a short period of time on a machine that costs less than $30. It's not perfict, but is much faster than what was described in the OP. If you use the slicer with it all you need to do is quarter it with a knife and you have quartered 1/4" thick apple slices, should be perfict for pies.

      3. Commercial food processors buy previously peeled and sliced apples. I looked around but I couldn't find a link. I've never used them but I've seen them on the list of products from produce suppliers for restaurants, I beleive in 20 lb bags. I assume if you need more than that there are 40 lb (bushel) bags.