This homemade apple pie recipe delivers on all fronts. It has a perfectly flaky pie crust, no soggy bottom in sight, and a filling loaded with thinly sliced apples in sauce (not gloopy) hit with just the right amount of warming spices.
You’ll need a deep pie plate to hold the four pounds of fruit packed here, and we suggest being very selective when selecting apples for the pie. Opt for firm, sweet baking apples like Pink Lady, Honeycrisp, Braeburn or Jonagold in the fall when apples are in season. The rest of the year, turn to Golden Delicious or Granny Smith apples and don’t be afraid to use several varieties in one pie. Enhance the flavor of your chosen apples with a cider-vanilla syrup and a hint of cinnamon, allspice, and cardamom (just enough to enhance the fruit without overwhelming it).
For the pie crust recipe, don’t skip the genius trick of dividing and stacking the pie crust, which ensures plenty of flaky layers, while a final dusting of sugar will demerara on top of the tart gives it shine and crunch.
As pastry chef and former BA Food editor Claire Saffitz says this apple pie recipe is “something you can’t rush.” It requires a lot of cooling, cooking, and resting, so plan accordingly, especially if you’re making it for Thanksgiving. Luckily, like Pumpkin Pecan Pie, it can be made a whole day ahead. And while it’s great with vanilla ice cream, it can proudly stand on its own.