Well, actually it just peels, cores and slices apples, pears, and potatoes. However, by using this nifty gadget making an apple pie becomes almost effortless.
Apple pie was one of the first things I learned to bake almost twenty years ago. My best friend’s mom was famous for her apple pies and she spent one afternoon showing me how to craft this classic pastry. We of course labored with a paring knife to quarter, peel and thinly slice enough apples for a pie. It was hard work, but well worth the effort. I was able to use my newfound skill to woo my sweetie. I made him an apple pie for his birthday the first year we were together over 17 years ago.
Fast forward a few years when I was introduced to the peeler/slicer that made the drudgery of the paring knife a thing of the past. My friend, Jennifer, showed me this amazing tool and I quickly went to Target to pick one up. The first version I purchased used a C-clamp to affix itself to a table. This worked well if you had a table with a shallow enough depth for the clamp to work. I didn’t, so I usually had to come up with creative ways to make it work.
Later I saw the suction base version, but did not want to replace the one I had. I also had my doubts that the suction base would hold. I read a review on Cook’s Illustrated that claimed it worked well, so last year I purchased a new one and donated my old one to charity. The suction base does indeed hold well and now I can use it on my stainless steel work table.
If you make apple desserts often, this is worth the reasonable price. They range in price from $22 – $28. Williams-Sonoma has a nice version. As an added bonus, it’s fun to use. You simply attach the apple to the three prongs and then rotate the handle. It cores the apple while peeling it. As it rotates through the corer, the apple is sliced in one long piece, kind of like a slinky. Both ends will still have some peel on them. I cut these off and eat them. 🙂
When purchasing apples to use in the peeler, look for ones that are uniformly round. If there is a lot of peel left, you can adjust the peeler to cut deeper. You will lose a little flesh, but you will have a nicely peeled apple. If there is any skin left on the apple, dig out that trusty paring knife and whittle away what is left.