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Double-Crust Honeycrisp Apple Pie Recipe

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4.5 from 9 reviews

A classic Double-Crust Honeycrisp Apple Pie featuring a buttery, flaky crust and a spiced, sweet apple filling made from crisp Honeycrisp apples. This comforting dessert is perfect for fall or any time you crave a homemade pie with a golden, sugary topping.

Ingredients

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. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and mix with your hands until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough.
  2. Chill the Dough: Divide the dough into two equal portions, shape each into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  3. Roll Out 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 it to the dish, pressing gently on the bottom and sides.
  4. Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for baking.
  5. Prepare Apple Filling: In a large bowl, toss the sliced apples with lemon juice to prevent browning. In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Mix the sugar mixture into the apples until evenly coated.
  6. Fill the Pie: Pour the apple filling into the prepared crust, mounding slightly in the center. Dot the filling with small pieces of unsalted butter to add richness.
  7. Roll Out Top Crust: Roll out the second dough portion on a floured surface into a circle slightly larger than the pie dish. Place it over the filling, trim excess dough leaving about a 1-inch overhang.
  8. Seal and Vent: Fold the overhang under the bottom crust edge and crimp the edges to seal. Cut small slits or decorative vents into the top crust to allow steam to escape during baking.
  9. Apply Topping: Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden, crunchy finish.
  10. Bake the Pie: Bake the pie for 50 minutes until the crust is golden brown and the filling is bubbling, checking towards the end of baking.
  11. Cool and Serve: Remove the pie from the 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.

Notes

  • Use ice-cold water and cold butter for the flakiest crust.
  • Let the dough rest and chill to prevent shrinking during baking.
  • Make sure to cut vents in the top crust to avoid sogginess and allow steam to escape.
  • The lemon juice prevents apples from browning and adds a slight tang to balance the sweetness.
  • Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
  • For a crispier bottom crust, bake the pie on a lower oven rack.

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