Apples come in a variety of different flavors, ranging from sweet to sour. Many different recipes call for you to add thinly sliced apples to main entrees, side dishes and desserts. Have a sharp paring knife on hand to make slicing easier. If your recipe calls for apples, you will be able to quickly slice them and add them to your dish.
Wash and rinse the apples that you are using in your recipe with a fruit and vegetable brush. This is especially important if you do not plan to peel the apple as you want to remove all dirt, bacteria and germs that may be on the surface of the fruit.
Stand the apple on the cutting board, bottom side down. Make two vertical cuts in a cross pattern that will slice the apple into four equal sections.
Cut the ends of each apple quarter off at an angle. Hold one section of the apple in your hand and a sharp paring knife in the other. Starting closer to the middle of the core on the inside, make an angled cut down towards the peel, removing the ends of each section.
Make a "V" shaped cut into the center of each apple quarter. Lay each section on the cutting board and start on the inside of the apple, just outside the core where the seeds are. Make an angled cut, one on each side of the core, that goes halfway through the apple to underneath where the seeds lie. These two cuts will join each other in a "V" shape and you will be able to lift out the core and seeds.
Lay the quarters on the cutting board, peel side down. After removing the seeds and ends, you can begin preparing the actual slices. Placing the apple on the peel side, make straight cuts down to the cutting board. You can determine the thinness of each slice while making these cuts.