BA's Best Apple Pie

Jump To RecipeSave RecipeSave this RecipePrintAs cookbook author Claire Saffitz notes, this apple pie recipe is “something you can’t rush.” It needs time to chill, bake, and rest, so plan ahead, especially if you’re making it for Thanksgiving. The good news is, the trouble is worth it; first published in 2016, it’s been a reader (and staff) favorite for a decade.

The glossy, warmly spiced filling gets its concentrated flavor from simmering fresh apple cider with a fragrant vanilla bean and the juices released by the sugared and spiced apples. (No vanilla bean? Stir in 1 Tbsp. vanilla extract after removing the reduced cider mixture from the heat.) You’ll toss the intensely apple-y syrup with the sliced fruit just before assembling your pie and sliding it into the oven.

Pink Lady apples are our first choice here. Their firm texture and bright flavor make them exceptional for balancing the sweetness. Honeycrisp, Braeburn, Jonagold, and Granny Smith are excellent alternatives. Using a mix of apple varieties will give your apple pie even more complexity. For more options, see our guide to the best apples for baking.

No. The filling calls for fresh, unfiltered apple cider, the kind you drink, not apple cider vinegar. Cider vinegar is used only in the pie dough. Substituting it for the fresh cider in the filling will make your pie extremely sour.

Not necessarily. Peeling the apples creates a more uniform filling, but leaving them unpeeled won’t make or break your pie. If you don’t mind the texture of cooked apple skins, feel free to skip that step.

As the pie bakes, the crust will puff and set. Meanwhile, the apples soften and shrink, which can leave some space between the crust and filling. To minimize the gap, cut the apples into thin slices rather than wedges and pack them evenly and snugly into the bottom crust before adding the top crust.

The top should be deeply golden brown, but don’t judge by the crust alone. The pie’s juices should be thick and bubbling. This pie takes 1½, 2 hours at 375°F. If the crust is getting too dark before the filling is ready, tent the pie loosely with foil and continue baking.

Most store-bought pie dough is sized for a standard pie dish and may not fit a deep-dish one. It may also brown more quickly than homemade dough, which could cause the crust to get too dark during this pie’s long bake. If using store-bought dough, watch the pie closely and tent it loosely with foil as needed.

Pulse 3½ (438 g) cups all-purpose flour, 2 Tbsp. granulated sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in food processor to combine. Add 1½ cups (3 sticks) chilled unsalted butter, cut into pieces, and process until largest pieces of butter are pea-size. Transfer to a large bowl.