This recipe for homemade apple pie delivers on every front. Its got a perfectly flaky pie crust, no soggy bottom around the corner, and a filling packed with saucy (not gloopy) thinly sliced apples hit with the ideal level of warming spice.
Youll require a deep-dish pie plate to carry the four pounds of fruit packed in here, and we suggest being extra choosy when choosing apples for pie. Choose sweet-tart firm baking apples like Pink Lady, Honeycrisp, Braeburn, or Jonagold in the fall, when apples come in season. All of those other year turn to Golden Delicious or Granny Smith applesand dont hesitate to utilize multiple varieties in one pie. Amp up the flavor of one’s chosen apples with a cider-vanilla syrup and a whisper of cinnamon, allspice, and cardamom (sufficient to improve the fruit however, not overwhelm it).
For the pie crust recipe, dont miss the genius trick of quartering and stacking the pie dough, which ensures a bevy of flaky layers, while your final sprinkling of demerara sugar outrageous of the pie gives it sparkle and crunch.
As pastry chef and former BA senior food editor Claire Saffitz explains, this apple pie recipe is something you cant rush. It needs ample chilling, baking, and resting, so plan accordingly, especially if youre rendering it for Thanksgiving. Thankfully, like pecan and pumpkin pie, it could be made a complete day beforehand. Even though its excellent with vanilla ice cream, it could stand proudly all alone.
cups all-purpose flour
Tbsp. granulated sugar
tsp. kosher salt
cups (3 sticks) chilled unsalted butter, cut into pieces
Tbsp. apple cider vinegar
Filling and Assembly
lb. Pink Lady or other firm, sweet-tart apples, peeled, cored, thinly sliced
cup (packed) darkish sugar
cup granulated sugar
Tbsp. fresh lemon juice
tsp. ground cinnamon
tsp. kosher salt
tsp. ground allspice
tsp. ground cardamom
All-purpose flour (for surface)
cups unfiltered apple cider
vanilla bean, split lengthwise
Tbsp. chilled unsalted butter, cut into pieces
Demerara sugar (for sprinkling)