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Double-Crust Honeycrisp Apple Pie Recipe

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4.6 from 8 reviews

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.

Ingredients

For the Pie Dough:

  • 2 1/2 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
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

For the Topping:

  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 small egg, beaten
  • 1 tablespoon granulated sugar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven: Set the oven to 400°F (200°C) to prepare for baking.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Apply the topping: Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden, glossy finish.
  10. 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.
  11. 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.

Find it online: https://lovelycooks.com/double-crust-honeycrisp-apple-pie-recipe/