This recipe for selfmade apple pie delivers on each entrance. It’s bought a superbly flaky pie crust, no soggy backside in sight, and a filling loaded with thinly sliced apples enrobed in a saucy (not gloopy or runny) glaze, hit with simply the correct amount of warming spice.
You’ll want a deep-dish pie plate to carry the 4 kilos of fruit packed in right here, and we advise being further picky when deciding on apples for pie. Go for sweet-tart agency baking apples like Pink Girl, Honeycrisp, Braeburn, or Jonagold within the fall, when apples are in season. The remainder of the 12 months, look to tart, dependable Granny Smith apples—and don’t be afraid to make use of a number of varieties in a single pie (in reality, we encourage it). Some apple varieties have robust skins, so we suggest peeling all of them; if your apples are thin-skinned (and you want the feel of baked apple pores and skin), be happy to go away the peels intact.
You’ll amp up the flavour of your pie with a syrup produced from lowered apple cider steeped with a vanilla bean and a whisper of cinnamon, allspice, and cardamom (simply sufficient to reinforce the fruit however not overwhelm it). For those who’d moderately swap in vanilla extract, add 1 Tbsp to the apple pie filling simply earlier than scraping it into the pie pan. To complete, sprinkle demerara sugar excessive of the pie for further sparkle and crunch.
Pastry chef and former BA senior meals editor Claire Saffitz explains this apple pie recipe is “one thing you may’t rush.” It requires ample chilling, baking, and resting, so plan accordingly, notably in the event you’re making it for Thanksgiving. Fortunately, like pecan and pumpkin pie, it may be made a full day upfront.
In search of a special apple dessert? This apple crumb pie has a comfortable cinnamon-brown-sugar crumble, whereas our Dutch Apple Pie will get an enormous nubby streusel topping. No pie dish? Everybody loves an Apple Pandowdy.
