We're not going to claim there's a right way and a wrong way. But we're all slicing a lot of apples these days (and will be for months), so we're wondering how our method compares to yours. See step-by-step photos, below...First we slice it in half, then into quarters.
Then, to get out the core, we slice diagonally along the inside of each quarter. Here, we're doing it left-handed to avoid funny camera angles (although we couldn't avoid the shadow), but normally the apple would be facing the opposite direction.
Here's a quarter that's been "cored." This technique might not be as surgical as it could be. We lose a bit of extra flesh around the edges (better to nibble on, we say), but this is quicker and easier than trying to carve out the core with a paring knife. And we don't have a corer, so that's not an option.
Then we slice each quarter into three wedges.
And there you have it—fat slices ready to be eaten or peeled for a pie.
So how do you slice an apple? It seems like such a simple task, but we're sure there are a lot of different habits. Some of you may have use flower-shaped corer-slicer-in-one, or you may use a chef's knife like us. Let us know.