BA's Best Apple Pie: Flaky Double Crust Perfection
BA's Best Apple Pie
BA's Best Apple Pie
Ingredients
- 3½ (438 g) cups standard white flour
- 2 Tbsp. white granulated sugar
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- 1½ cups (3 sticks) cold unsalted butter, cut into cubes
- 2 Tbsp. apple cider vinegar
- 4 lb. Pink Lady or other firm, tangy-sweet apples, peeled, cored, and thinly sliced
- ⅓ cup (packed; 68 g) dark brown sugar
- ¼ cup (50 g) white granulated sugar
- 2 Tbsp. fresh lemon juice
- 2 tsp. ground cinnamon
- ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
- ¼ tsp. ground allspice
- ¼ tsp. ground cardamom
- standard white flour (for dusting surface)
- 1½ cups unfiltered apple cider
- 1 vanilla bean, slit lengthwise
- 2 Tbsp. cornstarch
- 1 large egg
- 2 Tbsp. cold unsalted butter, cut into small pieces
- raw cane sugar (for topping)
- whipped cream or vanilla frozen dessert for serving (optional)
- A 9-inch-wide deep pie pan
Instructions
Step 1
**Step 1: Make the Pie Dough** Start by chilling a 9-inch pie dish in the freezer for at least 15 minutes—this helps keep the crust crisp. In a food processor, pulse together 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar until combined. Add 1 cup cold unsalted butter, cut into small cubes, and pulse again until the mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle in 6-8 tablespoons ice water, one tablespoon at a time, pulsing just until the dough starts to clump together—it should hold when pressed between your fingers but not feel wet. Turn the dough onto a lightly floured surface, divide it into two equal balls, and flatten each into a 1-inch-thick disk. Wrap them in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). *Pro tip:* If you’re short on time, you can freeze the disks for 20 minutes instead, but don’t skip the rest—the chilled dough prevents a tough crust.
Step 2
Here’s an expanded, clear version of Step 2 for "BA’s Best Apple Pie": --- **Step 2: Roll out the bottom crust** Flour your work surface lightly so the dough doesn’t stick, then unwrap the chilled bottom crust. Starting from the center, roll it outward in all directions until it’s about 2 inches wider than your pie dish—about 12 inches wide for a 9-inch pan. Gently drape it over your rolling pin to transfer it without tearing, then ease it into the dish, pressing it into the bottom and sides. Trim any overhang so it’s neatly flush with the rim, then tuck it underneath itself to create a thick edge you can flute later. If the dough cracks while shaping, just pinch the edges together—it’ll hold once it bakes. ---
Nutrition Information
My Tip
Before you roll out the pie dough, freeze the butter pieces for 10 minutes—this keeps the chunks cold so they melt into flaky layers instead of turning the dough greasy when you work it.
Leftovers
Store leftovers in a pie dish covered with foil or a lid to keep the crust crisp. Reheat slices in a 300°F oven for 10–15 minutes until warm all the way through.
Make It Your Own
Swap the all-purpose flour for a 1:1 gluten-free baking blend—just make sure it includes xanthan gum. Your crust will still be flaky, and the apples will sing just as sweetly.