Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Apple Pie was developed with lots of love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
One of the distinct differences that set this apple pie recipe apart from others is the act of macerating the apples, draining them, and then reducing them alongside some apple cider. You should have about 1/2 cup thickened apple cider reduction in the end. If you have any more than that, keep reducing. For more information about this, please see the paragraph titled: Important Advice About Making the Apple "Caramel"
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
Do not, I repeat: do not use apple cider vinegar in this filling recipe. This recipe calls for fresh apple cider, as in the juice you find often in the fresh produce section. If you can't find apple cider, you can use apple juice. If you can't find apple juice, use water. But please, oh please, don't use apple cider vinegar. Just to make this extra confusing there is apple cider vinegar in the flaky pie crust, but do not use that in place of the fresh apple cider in the filling recipe.
Gala and Granny Smith apples are both the best choices for apple pie because they don't get mushy after a long bake in the oven, they have a sweet and tart flavor to them, and they are readily available in nearly every grocery store. Those apples are my recommendation for this pie. See above for additional recommendations.
A baked apple pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.