"Choose sweet-tart, firm baking apples, such as Pink Ladies, our favorites for this pie. Can't find them? Honeycrisp, Braeburn, Jonagold, and Granny Smith apples are all fine alternatives-and using a mix of apple varieties will only make the flavor more dynamic. If you know you love the texture of apple skins in your pie filling, feel free to leave the peels on."
"To amp up the flavor of this homemade apple pie, you'll reduce fresh cider with the juices released from the sugared and spiced apples. A vanilla bean brings an intoxicating aroma to the sauce, but if you prefer using vanilla extract, add 1 Tbsp. after removing the cider mixture from the heat. For a starry finish, you'll shower the top of the pie with demerara sugar for sparkle and crunch."
A double-crust apple pie features a shatteringly flaky crust, a non-soggy bottom, and a filling of thinly sliced apples in a glossy, spiced cider glaze. Sweet-tart, firm baking apples such as Pink Ladies are recommended, with Honeycrisp, Braeburn, Jonagold, and Granny Smith as alternatives; mixing varieties enhances flavor. Apple peels may be left on for texture. Flavor is intensified by reducing unfiltered apple cider with juices from sugared, spiced apples, and a split vanilla bean adds aroma; vanilla extract may be substituted after heating. Sprinkle demerara sugar on top. Plan for chilling, baking, and resting; total time is about three hours plus cooling, and the recipe calls for a 9-inch deep pie dish and a detailed dough step.
Read at Bon Appetit
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