Peeling & coring apples

Using a vegetable peeler, starting at the stem end, remove the peel from the flesh in a circular motion. Halve the peeled apple from stem to blossom end. Turn the halves flat side down and cut them in half again to make quarters. If desired, rub the flesh with a cut lemon to prevent browning. Using a paring knife, make an angled incision into the center on each side of the core, creating a V cut and releasing the core. Repeat with the remaining quarters. To core a whole apple using an apple corer, hold the apple upright and firmly push the corer straight down through the apple.