Double-Crust Honeycrisp Apple Pie Recipe

Introduction

This Double-Crust Honeycrisp Apple Pie is a classic dessert that brings together crisp, tart apples and a flaky, buttery crust. Perfect for cozy gatherings or a special treat, it balances sweet spices with fresh fruit in every bite.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 cup unsalted butter, cold and diced
• 6-8 tablespoons ice-cold water
• 6-7 medium 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
• 1 tablespoon unsalted butter, cut into small pieces
• 1 small egg, beaten
• 1 tablespoon granulated sugar

Instructions

1. Step 1: In a large mixing bowl, combine the flour and salt. Add the cold, diced butter and mix with your hands until the mixture looks like coarse crumbs.
2. Step 2: Gradually add the ice-cold water, one tablespoon at a time, gently mixing until the dough just comes together. Avoid overworking it.
3. Step 3: Divide the dough into two equal parts, form each into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
4. Step 4: Remove one dough ball and let it warm slightly at room temperature. Roll it out on a floured surface into a circle large enough for a 9-inch pie dish. Transfer and press gently onto the dish.
5. Step 5: Preheat the oven to 400°F (200°C).
6. Step 6: Toss the sliced apples with lemon juice in a large bowl to prevent browning.
7. Step 7: In another bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Mix well.
8. Step 8: Add the sugar-spice mixture to the apples and toss until evenly coated.
9. Step 9: Pour the apple filling into the crust and mound slightly in the center. Dot with small butter pieces.
10. Step 10: Roll out the second dough portion into a circle slightly larger than the pie dish. Place over the filling, trim excess leaving a 1-inch overhang.
11. Step 11: Fold the overhang under the bottom crust edge and crimp to seal. Cut slits or vents in the top to allow steam to escape.
12. Step 12: Brush the top crust with beaten egg and sprinkle evenly with granulated sugar.
13. Step 13: Bake for 45-50 minutes until the crust is golden and the filling bubbles.
14. Step 14: Remove from oven and cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or yogurt.

Tips & Variations

• Use a mix of tart and sweet apples for a more complex flavor.
• Chill the dough thoroughly to ensure a flaky crust.
• Brush the crust edges with a little water before sealing to help them stick better.
• Add a pinch of cloves or cardamom for a unique spice twist.

Storage

Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in a warm oven or microwave before serving for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other apple varieties instead of Honeycrisp?

Yes, you can substitute with other firm apples like Granny Smith, Fuji, or Gala. Mixing varieties often yields the best flavor and texture.

How do I prevent the crust edges from burning?

Cover the crust edges with aluminum foil or a pie shield halfway through baking to protect them from over-browning.

Double-Crust Honeycrisp Apple Pie Recipe

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4.8 from 53 reviews

This Double-Crust Honeycrisp Apple Pie features a flaky homemade pie crust filled with a spiced Honeycrisp apple mixture. The combination of sweet and tart apples, warmed with cinnamon, nutmeg, and ginger, is encased in a golden, buttery crust topped with a sugary egg wash for a beautifully glazed finish. Perfect for any occasion, this classic American dessert is best served warm with vanilla ice cream or yogurt.

• Author: Lena
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Dough

• 2 1/2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 cup unsalted butter, cold and diced
• 6–8 tablespoons ice-cold water

Apple Filling

• 6–7 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

Topping

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

Instructions

1. Make the Pie Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter to the flour mixture and mix with your hands until it resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together, being careful not to overwork it. Divide the dough into two equal portions, shape each into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Bottom Crust: Remove one dough portion from the fridge and let it sit at room temperature for a few minutes. On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish, gently pressing it onto the bottom and sides to form the crust.
3. Preheat Oven: Set the oven to 400°F (200°C) to ensure it’s fully heated by the time your pie is assembled.
4. Mix the Apple Filling: In a large bowl, toss the sliced Honeycrisp apples with lemon juice to prevent browning. In a separate bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt thoroughly. Add this dry sugar-spice mix to the apples and toss them until the slices are evenly coated.
5. Assemble the Pie: Pour the apple filling into the prepared bottom crust, mounding slightly in the center. Dot the filling with small pieces of the unsalted butter.
6. Prepare the Top Crust: Roll out the second dough portion on a floured surface into a circle slightly larger than the pie dish. Carefully place this rolled dough over the fruit filling. Trim the excess dough, leaving approximately a 1-inch overhang. Fold the overhang under the bottom crust edge and crimp to seal the edges.
7. Vent the Pie: Use a sharp knife to cut small slits or decorative vents into the top crust to allow steam to escape during baking.
8. Apply Egg Wash and Sugar: Brush the top crust evenly with the beaten egg and sprinkle 1 tablespoon of granulated sugar over it to enhance browning and add a sweet crunch.
9. Bake the Pie: Place the pie on the oven’s middle rack and bake for 45 to 50 minutes until the crust is golden brown and the filling is bubbling through the vents.
10. Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of yogurt for extra indulgence.

Notes

• Make sure the butter in the dough is very cold to achieve a flaky crust.
• Use Honeycrisp apples for a sweet-tart flavor and firm texture that holds up well during baking.
• Do not overwork the dough to keep it tender and flaky.
• Letting the pie cool completely helps the filling set and makes slicing easier.
• Optional: add a pinch of ground cloves or cardamom to the filling spice mix for a warm aromatic twist.

Keywords: apple pie, Honeycrisp apples, homemade pie crust, double crust pie, fall dessert, classic apple pie, baked apple pie