Apple Pie

Recipe from BA test kitchen


  1. Pie crust
  2. 2 1/4 cups flour
  3. 1 tbs sugar
  4. 1 tsp kosher salt
  5. 2 sticks unsalted butter (1 cup + 2 tbs)
  6. 1 tbs apple cider vinegar
  7. 4 tbs ice water
  8. Filling
  9. 2 lbs apples
  10. 1/6 cup brown sugar
  11. 1/8 granulated sugar
  12. 1 tbs lemon juice
  13. 1 tsp ground cinnamon
  14. 1/4 tsp kosher salt
  15. 1/8 tsp all spice
  16. 1/8 tsp ground cardamon
  17. 3/4 cups unfiltered apple cider
  18. 1 vanilla bean
  19. 1 tbs cornstarch
  20. 1 large egg
  21. 2 tbs unsalted butter
  22. Demerara sugar (sprinkling)


  1. Combine dry ingredients for pie crust. Cut chilled butter into cubes and mix into flower mixture. Use hands to break down the butter and incorporate with flower. Add ice water. Knead until dough forms. Cut into two halves and chill.

  2. Cut apples and toss with brown sugar, granulated sugar, lemon juice, cinnamon, salt, all spice, and cardamon. Let sit 1-3 hours.

  3. Simmer apple cider, and vanilla seeds in sauce pan. Simmer until reduced by two-thirds. Add juiced accumulated from apples and cornstarch combined with 1.5 tbs water. Let cool and add back to apple mixture.

  4. Roll out both of the pie doughs. Use one for the base and set into pie dish. Brush edges with beaten egg. Add filling extra butter. Use the second pie dough and place on top. Seal edges and cut off excess dough on edges. Crimp edges. Cut vents on top. Brush top with egg wash and sprinkle with Demerara sugar. Chill in freezer for 10 mins.

  5. Preheat oven to 375. Bake 30-40mins. Let chill at least 4 hours.

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