There’s something truly comforting about the classic apple pie, and when you use crisp, juicy Honeycrisp apples, it takes the whole experience up a notch. This Double-Crust Honeycrisp Apple Pie Recipe is perfect for cozy gatherings, holiday traditions, or any time you want to fill your kitchen with that toasty, fragrant smell of baking apples and buttery crust. Trust me, once you try it, you’ll understand why it’s a go-to favorite!
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Why You’ll Love This Double-Crust Honeycrisp Apple Pie Recipe
I love how this recipe brings the perfect harmony of crispy, flaky crust with juicy, warmly spiced apples. It’s a crowd-pleaser that fills your kitchen with lovely scents and your heart with happy memories. You’ll find it’s easy enough for a weekday treat but elegant enough for special occasions.
- Texture you want: A beautifully flaky double crust that crunches lightly before melting in your mouth.
- Flavor that pops: Sweet-tart Honeycrisp apples combined with warming cinnamon, nutmeg, and a hint of ginger.
- Everyday ingredients: Nothing fancy—just pantry basics and fresh apples.
- Works for any night: Perfect for a cozy night in or impressing your guests with home baking.
Ingredient Spotlight
The key to nailing the Double-Crust Honeycrisp Apple Pie Recipe lies in selecting apples that keep their texture, making a tender but firm crust, and balancing sweetness with spice. You’ll notice small ingredient tweaks make a big difference here.
- Honeycrisp apples: Their crispness and balanced sweetness hold up beautifully without turning mushy in the oven.
- Butter: Cold, unsalted butter creates that flaky crust we all crave—never substitute with margarine for this recipe.
- Lemon juice: Keeps the apples from browning and adds just a hint of brightness to the filling's flavor.
Seasonality & Sourcing
If you’re lucky to find fresh Honeycrisp apples in the fall, grab them—they’re at their best and most flavorful. In other seasons, check your local markets or co-ops for fresh-stocked apples or even frozen apple slices as a last resort. When shopping for butter and flour, simple, high-quality staples will serve you well. Sometimes small local baker’s butter can lend an extra buttery note to your crust.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by combining your flour and salt, then cut in the cold butter with your fingers or a pastry cutter until the mix looks like coarse crumbs—this is key for that flaky crust. Add the ice-cold water one tablespoon at a time, mixing gently until the dough just holds together; over-mixing will make the crust tough, so be careful here! After dividing the dough into two balls, wrap and chill them for at least 30 minutes—it firms up the butter again and makes rolling easier. Don’t forget to preheat your oven to 400°F while the dough chills! It’ll be hot and ready for a perfect bake.
Step 2 — Cook & Build Flavor
Toss those peeled, sliced Honeycrisp apples with lemon juice to keep them looking fresh and lively. Mix your sugars and warm spices like cinnamon, nutmeg, and ginger in a separate bowl, then stir the sugar mix into the apples until everything is evenly coated. Once your bottom crust is in the pie dish, pile in the apple filling and dot with butter to enrich the juices while baking. Lay the top crust, trim any excess, and fold the edges to seal. Don’t be shy about cutting vents—steam needs to escape so your crust stays crisp. Finish by brushing with egg and sprinkling sugar. Pop it in the oven, and after about 45–50 minutes, look for a beautifully golden crust and bubbling filling. If it’s browning too quickly, lightly tent with foil.
Step 3 — Finish & Rest
After the baking magic, resist the urge to slice immediately. Let the pie cool on a wire rack for at least two hours. This waiting game lets the filling thicken up and the flavors really come together—cutting too soon can lead to a runny mess. Once cooled, you’ll have a pie with a wonderful balance of tender apples and flaky crust that cuts cleanly. Serve it warm or at room temp, maybe with a scoop of vanilla ice cream if you want to treat yourself.
Troubleshooting Double-Crust Honeycrisp Apple Pie Recipe
If your pie turns out too dry, consider adding just a splash of apple cider or a bit more butter before sealing the crust next time. If bland, bump up the cinnamon or add a touch of vanilla extract to the filling. For soggy crusts, make sure to chill your dough well and pre-bake the bottom crust for 5–7 minutes—this prevents that dreaded sogginess. Lastly, if the filling doesn’t bubble, your oven temperature might be off; try an oven thermometer to keep things precise.
Pro Tips
I’ve found these little tweaks really elevate the Double-Crust Honeycrisp Apple Pie Recipe and give you that professional-baker vibe at home.
- Heat control: Start the bake hot at 400°F to set the crust, then tent with foil if it browns too fast.
- Timing window: Chill your dough at least 30 minutes but up to overnight for easier rolling and flakier crust.
- Make-ahead move: Prepare the filling a day before and store refrigerated—this lets flavors deepen beautifully.
- Avoid this pitfall: Don’t skip the lemon juice—it keeps your apples fresh and the filling bright.
Variations & Substitutions
You can easily tailor this Double-Crust Honeycrisp Apple Pie Recipe to your taste or dietary needs. For a twist, swap half the Honeycrisp apples with Granny Smith for a tarter bite. If you’re gluten-free, use a blend of gluten-free flour, but expect the crust texture to differ slightly. Want to lighten up? Use coconut oil instead of butter for the crust, but remember it’ll lose some richness. For sweetness adjustments, try maple syrup or honey in place of part of the sugar. It’s a versatile recipe that adapts well without losing its soul.
Great Debates
There’s always chatter about double crusts versus lattice tops. I’m firmly a double-crust fan here because it locks in that juicy filling and creates a sturdier slice. Butter versus shortening for the crust? Butter wins every time for flavor and flakiness, but some prefer shortening for ease of rolling—try both and see what your kitchen loves. Finally, some like to pre-cook the filling; I never do—Honeycrisp apples hold their texture so well, and I enjoy that fresh, baked-apple bite.
Make-Ahead, Storage & Freezing
This pie keeps wonderfully in the fridge for up to 4 days, tightly wrapped or covered with plastic wrap. For leftovers, warm a slice gently in the oven or microwave—just watch the microwave so the crust doesn’t get soggy. To freeze, bake the pie fully, cool it completely, then wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve both pie texture and flavor.
Yield & Conversions
This Double-Crust Honeycrisp Apple Pie Recipe yields one 9-inch pie, comfortably serving 8 slices. To double the recipe, simply double all ingredients and divide dough into four portions—two per pie. For a smaller pie or tart, halve the ingredients and use a 6-7 inch pan. If you prefer metric, 2 ½ cups flour is about 315 grams, 1 cup butter around 227 grams, and the apples roughly 900 grams peeled and sliced.
Serving Ideas & Pairings
Serving this Double-Crust Honeycrisp Apple Pie Recipe warm with a scoop of creamy vanilla ice cream never fails to impress. If you want something lighter, a dollop of Greek yogurt with a drizzle of honey adds a nice tangy contrast. For drinks, a hot cup of cinnamon-spiced tea or freshly brewed coffee pairs beautifully. Fresh whipped cream, sprinkled with a pinch of cinnamon, also complements the warm spices without overpowering that crisp apple flavor.
FAQs
Absolutely! While Honeycrisp gives a perfect balance of sweet and tart with a firm texture, you can mix in Granny Smith, Fuji, or Pink Lady for different flavor profiles and textures.
Nope! The filling cooks beautifully during baking. Pre-cooking can sometimes make the apples mushy, but if you prefer a softer filling, you can simmer the apples briefly before filling the crust.
Keep the dough well chilled and consider blind baking the bottom crust for 5-7 minutes before adding the filling. Also, use the sugar and flour mixture in the filling to absorb excess moisture.
Yes! You can prepare the filling or dough a day ahead. Store dough wrapped in the fridge and filling in an airtight container. Assemble and bake fresh for best results.
Notes, Tools & Special Equipment
For this Double-Crust Honeycrisp Apple Pie Recipe, a 9-inch pie dish, preferably ceramic or glass, is ideal for even baking. Use a sharp paring knife to peel and core apples cleanly. A pastry cutter or your hands work well to mix the dough gently. If you have an oven thermometer, it’s handy to ensure your oven is precisely at 400°F. A rolling pin with adjustable rings can help keep dough thickness even, but any rolling pin will do. Lastly, a wire rack is essential for cooling the pie properly without sogginess.
PrintPrintable Recipe 📖
Double-Crust Honeycrisp Apple Pie Recipe
This Double-Crust Honeycrisp Apple Pie features a flaky homemade crust enveloping a spiced honeycrisp apple filling. The apples are tossed with a blend of sugars and warming spices, baked to bubbling perfection under a golden top crust. Perfect served warm or at room temperature, optionally with vanilla ice cream or yogurt for a classic dessert experience.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon sea salt
- 1 cup unsalted butter, cold and diced
- 8 tablespoons ice-cold water
For the Apple Filling:
- 7 medium-sized Honeycrisp apples, peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For the Topping:
- 1 tablespoon unsalted butter, cut into small pieces
- 1 small egg, beaten
- 1 tablespoon granulated sugar
Instructions
- Prepare the pie dough: In a large mixing bowl, combine the all-purpose flour and sea salt. Add the cold diced butter and use your hands to mix until the mixture looks like coarse crumbs. Slowly add ice-cold water one tablespoon at a time, mixing gently until a dough forms. Handle the dough gently to avoid overworking.
- Chill the dough: Divide the dough into two equal portions, form each into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out bottom crust: Remove one dough ball from the fridge and let it soften slightly at room temperature. On a floured surface, roll it out into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing gently against the bottom and sides.
- Preheat oven: Set the oven to 400°F (200°C) to prepare for baking.
- Prepare apple filling: In a large bowl, toss the sliced Honeycrisp apples with lemon juice to prevent browning. In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Add this sugar-spice mixture to the apples and toss until the apples are evenly coated.
- Assemble the pie filling: Pour the coated apple mixture into the prepared pie crust, mounding slightly in the center. Dot the filling with small pieces of unsalted butter.
- Roll out top crust: On a floured surface, roll out the second dough portion into a circle slightly larger than the pie dish. Place it evenly over the apple filling. Trim excess dough leaving a 1-inch overhang.
- Seal and vent the pie: Fold the overhang under the bottom crust edge and crimp the edges to seal tightly. Cut small slits or decorative vents in the top crust to allow steam to escape during baking.
- Apply the topping: Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden, glossy finish.
- Bake the pie: Place the pie in the preheated oven and bake for 50 minutes until the crust is golden brown and the filling is bubbling.
- Cool and serve: Remove the pie from the oven and cool on a wire rack for at least 2 hours to allow the filling to set. Serve warm or at room temperature, optionally with vanilla ice cream or yogurt.
Notes
- Use ice-cold water and cold butter to ensure a flaky pie crust.
- Honeycrisp apples are ideal for baking because they hold their shape and offer a sweet-tart flavor.
- The lemon juice prevents the apples from browning before baking.
- Allowing the pie to cool fully ensures cleaner slices and better set filling.
- For a shinier crust, you can use heavy cream instead of egg wash, but egg wash gives a richer color.
- Leftover pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
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