The 9 Best Apple Slicers
This wiki has been updated 14 times since it was first published in January of 2017. Keep the doctor away while taking the pain out of prep work with any one of these apple slicers. Rather than making 12 or more cuts with a knife, plus removing the seeds and core, let one of our choices do it all for you in one fell swoop. Whether you're just packing up a few slices for your child's lunch, or plowing through a bushel for a pie, one of our options will have you covered. When users buy our independently chosen editorial choices, we may earn commissions to help fund the Wiki. If you'd like to contribute your own research to the Wiki, please get started by reviewing this introductory video.
April 21, 2020:
For this update, we removed the Westmark Jumbo, as it isn’t designed specifically for apples, and also has trouble getting through the melons it’s meant for.
To replace it, we brought in the CukAid Ultra-Sharp, an all-metal model. Our existing metal option, the New Star Heavy Duty, is a fine product, but some may find it too lightweight and would prefer a product that can cut more than 8 slices. The heavy-duty CukAid Ultra-Sharp is nearly double in weight and large enough to cut apples into 12 slices. Either of these options would be ideal for anyone who doesn’t want to deal with less durable plastic or rubber materials.
Due to complaints of it removing too much of the apple core, as well as issues with sharpness, we removed the Amco Dial-A-Slice, replacing it with the Mueller SpeedSlice. Unlike the minimalist style of other models, this slicer incorporates a stability pole that keeps the tool centered and on track as it cuts. This is a great option for those who might be intimidated by other models, or aren't able to provide the control needed to use them safely. The extra components do make it more of a hassle to clean, so if you don't have a dishwasher or sink sprayer, you may want to consider a simpler model.
If you're using your apple slicer to make apple pie, it's a good idea to roast them in the oven first. This releases the excess moisture that would otherwise go into the pie, and can result in a soggy, bland taste. By roasting them first, you concentrate their sweetness and tartness, making for a sturdy, flavorful pie. They will shrink during roasting though, so you'll need to add a few extra.
If you're interested in jazzing up your pie's presentation, consider one of these stylish pie pans.