If you're like me and frantically using apples before they go bad then you are also probably as tired as I am of peeling, coring and slicing. Of course the best way to do it quickly is to use an Apple Peeler, Corer, Slicer like this one from Pampered Chef.
But if you are poor like me and don't have one of these the next best thing to use is a melon baller. Once you've peeled the skin with your potato peeler all you have to do is cut the apple in half and then use your melon baller to scoop out the seeds and core on each side. You can then lay the apple half down on the cutting board and start slicing.
It worked great when I had to slice 10 apples for the Apple Bars I made this weekend. In fact, here is the recipe:
Autumn Apple Bars
Ingredients:
Milk
1egg yolk (reserve egg white)
2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup graham cracker crumbs
8 cups tart cooking apples, peeled, cored and sliced to 1/4-inch thickness (about 8 to 10 medium)
1 cup plus 2 tablespoons granulated sugar, divided
2-1/2 teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
1 egg white
1egg yolk (reserve egg white)
2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup graham cracker crumbs
8 cups tart cooking apples, peeled, cored and sliced to 1/4-inch thickness (about 8 to 10 medium)
1 cup plus 2 tablespoons granulated sugar, divided
2-1/2 teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
1 egg white
Drizzle:
1 cup powdered sugar
1 or 2 tablespoons milk
½ teaspoon vanilla
Preparation:
1. Preheat oven to 350°F. For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. Combine flour and salt in medium bowl. Cut in butter until crumbly using pastry blender or two knives. With fork, stir in milk mixture until dough forms ball; divide into 2 halves. Roll out half to 15X10-inch rectangle on lightly floured surface. Place on bottom of ungreased 15X10X1-inch jelly-roll pan.
1 or 2 tablespoons milk
½ teaspoon vanilla
Preparation:
1. Preheat oven to 350°F. For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. Combine flour and salt in medium bowl. Cut in butter until crumbly using pastry blender or two knives. With fork, stir in milk mixture until dough forms ball; divide into 2 halves. Roll out half to 15X10-inch rectangle on lightly floured surface. Place on bottom of ungreased 15X10X1-inch jelly-roll pan.
2. For filling, sprinkle graham cracker crumbs over top of dough; layer apple slices over crumbs. Combine 1 cup granulated sugar, 1-1/2 teaspoons cinnamon and nutmeg in small bowl; sprinkle over apples.
3. Roll out remaining dough into 15X10-1/2-inch rectangle; place over apples. With fork, beat egg white in small bowl until foamy; brush over top crust. Stir together remaining 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon in another small bowl; sprinkle over crust. Bake 45 to 60 minutes or until lightly browned.
4. For drizzle, stir together all ingredients in small bowl. Drizzle over top; cut into bars.
For more great tips go to Rocks In My Dryer.
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