You can find apple pie recipes everywhere. I have tried several. This is my favorite. I found it several years ago on America’s Test Kitchen, and it lay dormant in my computer until September 2018 when I tried it out for a dinner with friends. They were blown away. I made it again for Thanksgiving, to another round of applause.
The key to this recipe is pre-cooking the apples. You can stuff the pie crust pretty thickly: 5 pounds of apples will allow you to make a super deep-dish pie (though you don’t need a deep dish to make it). Pre-baking the apples ensures that juices do not pool in the bottom of the crust during baking, or create an empty crust dome on top of the pie. I have also made the pie with as little as 2½ pounds of apples. The pie pictured on this page was made with about 4 pounds.