In article , Alan Gould
writes
Joan's method is: select best apples for freezing; wipe or wash them,
then core them; halve or quarter them according to size; drop cut pieces
into water with a little salt or lemon juice to prevent discoloration;
pack them flat into freezer bags, then pop them into the freezer.

Further to this - cored apples can be frozen whole if preferred. They
are quite suitable for baking when defrosted. If skins are required to
be removed either from whole or quartered defrosted apples, that can be
done in a similar way to tomatoes, i.e. run the frozen fruit under a
cold tap for a few seconds and the skins will rub off easily, but do it
before thawing commences.
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Alan & Joan Gould - North Lincs.