I;m old school when it comes to peeling and coring apples and pears. I grab a paring knife for the peeling and a table spoon for the coring. I have one of those fancy Pampered Chef PCS things (Peeler Corer Slicer), but I only break it out when I’m doing enough apples to warrant setting it up.
How do you prep your apples? Send me a comment or an email!