Mastering the Art of BA's Best Apple Pie

Thanksgiving is just around the corner, and if you're looking to impress with a classic dessert, look no further than Claire Saffitz's renowned apple pie. First introduced in 2016, this recipe has stood the test of time, becoming a beloved favorite among home cooks and food enthusiasts alike.

Central to the pie’s success is its flavorful filling, which marries fresh apple cider simmered with a fragrant vanilla bean and the natural juices from the apples. A tip for those without a vanilla bean on hand: simply substitute with a tablespoon of vanilla extract after the cider mixture is reduced.

When it comes to apples, Pink Lady varieties are highly recommended for their balance of sweetness and tartness, but you can also opt for Honeycrisp, Braeburn, Jonagold, or Granny Smith apples. Mixing different apple types can enhance the pie’s complexity and taste.

One crucial detail: make sure to use fresh, unfiltered apple cider for the filling. Unlike apple cider vinegar, which is only needed for the pie dough, using cider vinegar in the filling will lead to a pie that's unappetizingly sour.

As for the apples, peeling them is optional. While it can create a more uniform texture, keeping the skins on will not ruin your pie if you prefer that rustic touch. To avoid an unsightly gap between the filling and the top crust, slice the apples thinly and pack them snugly into the bottom crust.

Achieving the perfect bake is key. The pie should spend 1½ to 2 hours in the oven at 375°F, and while a golden crust is important, the bubbling juices beneath are the true indicator of doneness. If the crust darkens too quickly, tent it with foil and continue baking until the filling is ready.

For those opting for store-bought pie crust, be aware that it may not fit a deep-dish pan perfectly and can brown faster than homemade crusts. Keep a close eye on it and shield the edges with foil if necessary.

To prepare the pie dough, pulse together flour, granulated sugar, and kosher salt in a food processor before adding chilled butter until the mixture resembles coarse crumbs. Then, combine apple cider vinegar with ice-cold water and mix it into the flour mixture. After forming the dough, chill it for at least two hours. You can make the dough up to five days in advance or freeze it for a month.

For the filling, toss sliced apples with dark brown sugar, granulated sugar, lemon juice, and spices, allowing them to release their juices. Meanwhile, reduce the apple cider with vanilla until thickened, then mix it with the apples.

Assemble the pie by carefully placing the dough in the pie dish, adding the apple filling, and topping it with another layer of dough. Crimp the edges and cut vents into the top. Chill the pie before baking it on a foil-lined baking sheet to catch any overflow.

Once it's baked to golden perfection, let the pie cool for at least four hours before serving. This pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream. Planning ahead will ensure you can enjoy this delicious dessert with your loved ones this Thanksgiving!

Source: www.bonappetit.com