Honeycrisp Apple Pie
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!
Servings: 8
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
Enjoy warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage: Cover and store leftover apple pie at room temperature for up to 2 days, or refrigerate for 4–5 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving, and warm slices in the oven if desired.