If you were going to start producing baked apple products which would require a lot of peeled, cored and chopped apples, how would you do that? When I'm making a couple of pies, I prepare the apples by cutting into quarters along the core, taking out the core, and peeling each quarter, then slicing in my hand into appropriate pieces. But I just spent a long time doing that with apples I picked because the apples at the bottom of the bag were tiny and had very little flesh for the amount of time I was spending slicing, coring and peeling. Bigger apples would give more bang for the buck, obviously.
How do larger pie producers do it? How do smaller pie producers do it?