The Best Apple Pie recipe from King Arthur Flour. Golden Delicious and Honeycrisp apples with cinnamon, allspice, nutmeg, cider, and a touch of rum. Served with bourbon and vanilla bean caramel sauce.
I take my apple pie very seriously. It is one of my absolute favorite things to make and eat. When I was flipping through the King Arthur Baker’s Companion and found a recipe titled “The Best Apple Pie”, I knew I needed to give it a go.
Is it the best? It’s pretty close.
I love the layers of flavor in the filling. The teeny bit of rum and vanilla make this pie special. It’s delicious and deserves to have a spot on your Thanksgiving table.
I made some sea salt vanilla bean caramel sauce (I added a few tablespoons of bourbon at the end) to drizzle over. A scoop of vanilla ice cream on the side? It’s everything you want in a piece of pie.
I’ve been baking with my daughter a lot lately. She’s becoming quite the little baker. I really like having her working alongside me. She is learning a lot about cooking and baking and I am happy to spend the time with her while she still likes hanging out with me. One of her favorite kitchen jobs is peeling the apples with the apple peeler. Can you blame her? I love using that too.
I have been learning to make videos and am trying to make a new one each week. I caught some of her pie baking in this one’s and I am so happy that I have these little memories captured.
I used to be afraid of pie crust.
I would avoid making it because it can be a scary thing. Guess what? It isn’t anything to be afraid of.
The worst thing that can happen is a.) it’s ugly (ugly pie still tastes good). or b.) it’s not a great crust (it’s still pie, and pie is ALWAYS good, right?).
My biggest piece of advice is to just keep trying. Every crust I make gets a little bit easier and a little bit better. I alternate between doing it by hand or using my food processor. Both ways yield a good crust. Think of all of the grandmothers that made pie crust with two knives or a pastry cutter for years and years before food processors were around.
From the King Arthur Flour Baker’s Companion. I like to use Golden Delicious and Honeycrisp in this pie, but you can use whatever kind of baking apple you like.
- Pie Crust for a double crust pie
- 7 to 8 cups baking apples – from 9 apples
- 1/4 cup apple cider
- 1 Tablespoon rum
- juice from half a lemon
- 2 teaspoons vanilla
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1 Tablespoon milk (optional)
- coarse sanding sugar (optional)
- Sea Salt Vanilla Bean Caramel Sauce (add 1-2 Tablespoons bourbon at the end)
- Preheat oven to 425°.
- In a large bowl mix together apples, cider, rum, lemon juice, and vanilla. In a small bowl, whisk together sugar, cornstarch, salt and spices. Stir the dry ingredients into the apples and stir to coat evenly. Set aside.
- Roll out pie crust onto a floured board. Lay bottom crust into the bottom of a 9-inch pie plate.
- Spoon in filling. Lay the top crust over the filling. Seal and crimp
- Brush with milk and sprinkle with coarse sanding sugar. Cut a few slashes into the crust to release steam.
- Bake for 15 minutes. Reduce heat to 375°. Bake for an additional 45 to 55 minutes. If your crust begins to get too dark, place a piece of foil loosely on top.