Cinnamon Apple Pie

Of the dozens of apple pie recipes published in the past 40 years, this is hands-down the best. It comes as no surprise that it’s the creative genius of pastry queen Rose Levy Beranbaum, who penned some of the most reliable baking books still on shelves today. This pie gets its intensely apple-y flavor from macerating the apples in sugar for an hour. The liquid drained from the apples is simmered with a hit of butter until a syrup forms. That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. The pie is excellent the day it’s made and even better the next day. Rose Levy Beranbaum Signature Series, « 01 Perfect Flaky Pie Crust », février 2009, https://www.youtube.com/watch?v=84e71BdlfoQ&ab_channel=RoseLevyBeranbaumSignatureSeries