'Safe' really depends on your fermentation conditions like OG, yeast strain, temperature, etc, etc. Has the cider been sitting at 1.010 for a week or more without moving? if so, you may be ok to bottle since fermentation has stopped, but that's a pretty high FG for most yeasts to stop at, especially if it is a higher gravity cider, so be sure it's all done a clearing before going ahead.
If you're set on bottling now, you could stabilize your cider with sulfite & sorbate, or bottle now and pasteurize the bottles immediately.
In all the states no door stands wider,
To ask you in to drink hard cider