Perfect Apple Pie

A double-crust apple pie that doesn’t try to reinvent itself, just follows the rules that have worked since your great-grandmother’s recipe box. The success of this pie hinges on two things: tart apples and thin slices.

Go with Granny Smith, Northern Spy, or Braeburn. Sweet apples like Red Delicious go to mush in the oven and turn the filling into baby food. Tart varieties hold their structure through a 50-minute bake and balance the ¾ cup of sugar that goes in.

Slicing matters too. Thin, even slices, no thicker than ⅛ inch, cook through evenly and stack tight in the shell so the pie doesn’t collapse into a void after baking. Thick wedges leave gaps where the top crust slumps down.

The two tablespoons of flour tossed with the apples does the same job as cornstarch or tapioca: it absorbs the juice the apples release as they cook, so each slice cuts cleanly instead of running across the plate.

Pro Tips

• Sprinkle apples with lemon juice if they aren’t quite tart. The acid brightens the filling and slows browning while you work.
• Dot the butter over the filling before the top crust goes on. It melts into the juices and adds a glossy richness.
• Cut generous steam vents in the top crust. Sealed pies blow out at the seam.
• Brush the top with milk or beaten egg, then sprinkle with sugar for a sparkling, caramelized finish.
• Cool at least 2 hours before slicing. Hot apple pie runs everywhere.

Variations

• Swap ¼ cup of the white sugar for brown sugar for a deeper caramel note.
• Add ½ teaspoon ground cardamom or a pinch of allspice to the spice mix.
• Mix in a handful of cranberries or dried cherries for a tart, jewel-toned variation.