Luscious apple pie from The Baking Bible by Rose Levy Beranbaum

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lkgrover on November 26, 2021

    This is my new favorite recipe for traditional apple pie with a double crust. The balance of apples, cinnamon, and cider is perfect, and the crust is flaky. However, it is rather complicated, and requires multiple periods of chilling in the refrigerator. Start early!

  • stef on October 26, 2019

    A few steps to follow. I couldn't find unpasteurized apple cider so used unsweetened pasteurized it worked well. Appreciate that recipe is in grams especially the quantity of apples

  • stockholm28 on October 24, 2019

    This recipe uses a similar technique to a couple of the apple pies in ”The Pie and Pastry Bible”, but it adds some cider thickened with cornstarch. The pie sets up beautifully and has a wonderful apple flavor. I used about 6 different types of apples. This pie was excellent, but I still prefer her ”Apple Crumb Pie” in ”The Pie and Pastry Bible” which has a streusel topping. It is fantastic.

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