Tart Apple Pie

A great apple pie lives or dies by the apples, and this one says it right in the name: go tart. Firm, tart apples like Granny Smith hold their shape through a long bake instead of collapsing into sauce, and their bright acidity keeps all that sugar from turning cloying. That balance is the whole secret.

The filling is honest and simple. Sliced apples get tossed with sugar, a little flour, cinnamon, nutmeg, and a pinch of salt, then dotted with butter under the top pie crust. The flour is doing quiet but important work, thickening the apple juices as they cook so you end up with sliceable wedges instead of a soupy mess.

Watch for the cue the recipe hands you: the pie is done when the crust is deep golden and the juices bubble up through the vents, which means the starch has cooked through and the filling has set.

Pro Tips

• Use firm, tart apples; soft sweet varieties cook down to mush and lose the bright contrast against the sugar.
• Shield the crust edges with foil, then remove it near the end so they brown without burning.
• Wait for the juices to bubble through the slits before pulling the pie; that’s your signal the filling has thickened.
• Set the pie on a baking sheet to catch drips, and cool it fully so the filling sets before you slice.

Variations

• Stir a handful of dried cranberries or a squeeze of lemon into the filling for even more tang.
• Brush the top crust with egg wash and a sprinkle of coarse sugar for a glossy, crackly finish.