The Best Double-Crust Honeycrisp Apple Pie
There’s nothing quite like a homemade apple pie to make your kitchen smell like pure comfort. The golden, flaky crust paired with tender, spiced Honeycrisp apples is the kind of dessert that always impresses. With just a bit of love and patience, you’ll have a pie that feels classic yet extra special.
Ingredients
For the Pie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon sea salt
- 1 cup unsalted butter cold and diced
- 6 –8 tablespoons ice-cold water
For the Apple Filling:
- 6 –7 medium Honeycrisp apples peeled, cored, and 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
- Combine flour and salt in a large bowl. Add cold, cubed butter and use your hands or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs.
- Slowly drizzle in ice-cold water, a tablespoon at a time, mixing until the dough comes together.
- Shape into two balls, wrap in plastic, and refrigerate for at least 30 minutes.
- While the dough chills, peel, core, and slice the apples. Toss them with lemon juice to keep them fresh.
- In a separate bowl, stir together the sugars, flour, cinnamon, nutmeg, ginger, and salt. Then, combine this mixture with the apples, ensuring every slice is well coated.
- Take one dough ball from the fridge and let it rest for a few minutes. On a lightly floured surface, roll it into a circle large enough to fit a 9-inch pie pan. Gently transfer to the dish, pressing it into the bottom and sides.
- Pour the apple mixture into the crust, mounding slightly in the center. Dot with small cubes of butter.
- Roll out the second dough ball into a slightly larger circle and place it over the apples. Trim excess dough, fold edges under, and crimp to seal. Cut a few slits in the top for steam to escape.
- Brush the crust with beaten egg, then sprinkle with sugar.
- Place the pie on the middle rack of a preheated oven at 400°F. Bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
- Let the pie cool on a wire rack for at least 2 hours before slicing. Enjoy!
Notes
Keep Ingredients Cold: Cold butter and water are essential for a flaky crust.
Avoid Overworking the Dough: Mix gently until it just comes together for the most tender texture.
Use a Pie Shield: If the crust edges start browning too fast, cover them with foil to prevent burning.
Cooling Time Matters: Allowing the pie to rest ensures the filling thickens properly before cutting.