Honeycrisp Apple Pie
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This Honeycrisp apple pie is pure comfort with sweet, crisp apples baked in a buttery double crust with cozy warm spices. A classic fall dessert!
The Best Honeycrisp Apple Pie Recipe
Every fall, I seem to come home from the orchard with way too many apples. That’s never really a problem though, because it means I get to bake up favorites like these apple hand pies and of course, this classic Honeycrisp apple pie.
Made with crisp, juicy apples, warm spices, and a flaky double crust, this pie is a guaranteed crowd pleaser for the holidays or any family dinner. It’s the kind of cozy dessert that disappears fast and has my husband asking for a second slice.
Ingredient Notes
Find the full printable recipe with directions.
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- Honeycrisp apples: The star of this pie! Naturally sweet and crisp, they hold their shape during baking and give the filling the perfect balance of juicy and firm.
- Flour: Just a little in the filling helps thicken the juices so it sets nicely when sliced.
- Sugar: A mix of granulated and brown sugar adds both sweetness and a subtle caramel flavor.
- Spices: Cinnamon, nutmeg, and ginger bring cozy warmth that pairs perfectly with the apples.
- Butter: Dotted over the filling before sealing the crust to add richness and help create a rich apple pie filling sauce.
- Pie dough: A classic homemade double crust made with flour, butter, salt, and ice water. Taking the time to make it from scratch is what gives the pie that flaky, golden finish.
- Egg wash and sugar: Brushed and sprinkled over the top crust for that beautiful golden color and a slight sparkle when baked.
How to Make Honeycrisp Apple Pie
Start by making the pie dough. Stir together flour and salt in a large bowl, then cut in cold butter until the mixture looks like coarse crumbs. Slowly drizzle in ice water, just until the dough comes together.
Divide into two discs, wrap, and chill for at least 30 minutes.
Roll out one disc of dough on a lightly floured surface. Fit it into a 9-inch pie dish, pressing gently into the bottom and sides. Leave a little overhang on the edges.
Peel, core, and slice your Honeycrisp apples, then toss them with lemon juice in a big bowl. In a separate bowl, stir together both sugars, flour, and the spices. Sprinkle this mixture over the apples and toss until every slice is coated.
Spoon the filling into the prepared bottom crust, piling it a little higher in the center. Dot the apples with small pieces of butter. Roll out the second dough disc and lay it over the top. Trim, fold, and crimp the edges to seal.
Cut a few slits in the top crust so steam can escape. Brush with egg wash and sprinkle with sugar.
Bake at 400°F for 45–50 minutes, until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with foil.
Let the pie cool on a wire rack for at least 2 hours so the filling can set. Slice and serve with vanilla ice cream or whipped cream.
Recipe Tips
- Use a mix of firm Apple varieties if Honeycrisp alone seems too sweet. Granny Smith adds tartness and balance.
- Chill dough before rolling out to prevent shrinking.
- If edges brown too fast, cover with foil or a pie shield mid-bake.
- For a crisper bottom crust, bake on a preheated sheet pan.
- Make filling a little over-filled; apples settle during baking so it looks full at first.
More Recipes To Try
- Apple Cider Mocktail
- Apple Bacon and Brie Panini
- Pumpkin Streusel Bread
- Sweet Potato Pie with Marshmallow Topping
Honeycrisp Apple Pie
Ingredients
Double Crust Pie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoons sea salt
- 1 cup unsalted butter , cold and diced
- 6-8 Tablespoons ice cold water
Honeycrisp Apple Pie Filling
- 6-7 medium Honeycrisp apples , peeled, cored and sliced thin
- 2 Tablespoons lemon juice
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 Tablespoon butter , cut into small pieces
- 1 egg , lightly beaten
- 1 teaspoon granulated sugar
Instructions
Make the Pie Dough
- In a large bowl, stir together the flour and salt.
- Add the cold, diced butter and use your hands or a pastry cutter to work it in until the mixture looks like coarse crumbs.
- Slowly drizzle in the ice water, a tablespoon at a time, mixing gently just until the dough holds together. Don’t overwork it.
- Divide the dough into two balls, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- Take one dough ball from the fridge and let it sit at room temperature for a few minutes.
- On a lightly floured surface, roll the dough into a circle big enough to fit a 9-inch pie dish.
- Place the dough in the dish, pressing gently against the bottom and sides
Prepare the Filling
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sliced Honeycrisp apples with lemon juice.
- In a separate bowl, mix the sugars, flour, cinnamon, nutmeg, ginger, and salt. Sprinkle this mixture over the apples and toss until well coated.
Assemble Pie
- Spoon the apple filling into the prepared crust, piling it slightly higher in the center. Dot the filling with small pieces of butter.
- Roll out the second dough ball into another circle and carefully place it over the apples.
- Trim any excess dough, leaving about a 1-inch overhang. Fold it under the bottom crust edge and crimp with your fingers or a fork to seal.
- Cut a few small slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with sugar
- Place the pie on the center rack and bake for 45–50 minutes, until the crust is golden brown and the filling is bubbling.
- Let the pie cool on a wire rack for at least 2 hours before slicing and serving.
Notes
Variations
- Pumpkin pie spice: Swap the individual spices for 2–3 teaspoons of pumpkin pie spice for a shortcut.
- Vanilla: Stir in a splash of vanilla extract to the filling for extra depth.
- Topping options: Try a lattice crust or crumb streusel topping instead of a full double crust.
- Flour swaps: Make the crust with part whole wheat flour for a heartier flavor, or use a gluten-free blend.
- Caramel twist: Drizzle caramel sauce into the filling before baking for a rich, sweet salted caramel honeycrisp apple pie.
FAQs
Yes. Honeycrisp apples are sweet, juicy, yet fairly firm. They hold up when baked without turning mushy, giving good texture.
Make sure your oven is fully preheated before baking and place the pie on a lower rack so the bottom gets direct heat. Be sure your apple filling isn’t too watery by tossing the slices with flour before adding them to the crust. Finally, keep the dough well-chilled and cut vents in the top crust so steam can escape as it bakes.
Cover the cooled pie with plastic wrap or foil. Keep at room temperature for 1-2 days (covered) or refrigerate for up to 4-5 days.
Yes! You can freeze it baked or unbaked. To freeze before baking, assemble the pie completely, then place it on a baking sheet until firm. Wrap tightly in plastic wrap and foil, and bake straight from frozen, adding extra time in the oven. To freeze after baking, let the pie cool completely, then wrap it well and store it in the freezer for up to three months. Thaw overnight in the refrigerator and warm slices in the oven before serving.
