If you’re craving a classic dessert with a fresh twist, this Double-Crust Honeycrisp Apple Pie Recipe is exactly what you need. It’s the kind of pie that fills your kitchen with warm, inviting scents and delivers a perfect balance of sweet, tart, and spice in every bite. Whether you’re baking for a cozy family dinner or a festive gathering, this recipe shines because of those crisp Honeycrisp apples wrapped in a golden, flaky double crust that’s seriously satisfying to make from scratch.
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In the Kitchen
This Double-Crust Honeycrisp Apple Pie Recipe is a treasure because it nails that tender, juicy filling inside a buttery crust that crisps up just right. I love how the fresh apples keep their bite without turning mushy, giving each slice vibrant texture and flavor.
- Juicy and Tender Every Time: Using Honeycrisp apples with a touch of lemon juice keeps the filling bursting with fresh, bright flavor and a snappy bite.
- Golden, Satisfying Finish: Brushing the top crust with egg wash and a sprinkle of sugar helps achieve that beautifully glossy, crunchy surface we all crave.
- Simple Ingredients, Big Impact: You don’t need anything fancy—just good butter, flour, and a straightforward spice blend to make this pie unforgettable.
- Weeknight to Weekend Ready: You can absolutely prepare the dough ahead, so whether it’s a spontaneous craving or a holiday centerpiece, you’re set.
Ingredients at a Glance
Choosing the right ingredients sets you up for success with this Double-Crust Honeycrisp Apple Pie Recipe. I always recommend starting with fresh, firm Honeycrisp apples for that balanced sweet-tart flavor, and quality butter for a crust that truly sings.
- Honeycrisp apples: Pick firm, crisp apples without soft spots—this keeps the filling from turning mushy.
- All-purpose flour: Use fresh flour for your dough; it gives you that flaky texture that’s just unbeatable.
- Unsalted butter: Cold and cubed, this is key for a tender, flaky crust that browns beautifully.
- Lemon juice: Adds brightness and prevents apple slices from browning before baking.
- Spices: Cinnamon, nutmeg, and ginger—freshly ground if possible—to create a warm, inviting flavor profile.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Double-Crust Honeycrisp Apple Pie Recipe
Step 1 — Prepare Your Pie Dough with Care
Start by mixing the flour and salt in a large bowl—this gives a well-seasoned base to your dough. When you add the cold, diced butter, use your fingers to work it in gently until the mixture looks like coarse crumbs. This step is key for flaky layers, so avoid warming the butter with your hands. Slowly add ice-cold water, just a tablespoon at a time, stirring gently until the dough just comes together. Overworking it can toughen the crust, so stop when it holds. Divide and wrap your dough balls, resting them in the fridge for at least 30 minutes to firm up.
Step 2 — Roll Out and Line the Pie Dish
Once chilled, let one dough ball sit a few minutes at room temperature—it’ll be easier to roll without cracking. Lightly flour a clean surface and roll the dough into a circle large enough to cover your 9-inch pie dish. I like to roll from the center outward, turning often for an even circle. Transfer it gently to your pie dish, pressing it down without stretching. This base crust will cradle that luscious apple filling perfectly.
Step 3 — Toss Apples with Spices and Sweetness
In a big bowl, toss the thinly sliced Honeycrisp apples with lemon juice—this keeps them bright and lively. In a separate bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Sprinkle this mix over the apples, stirring gently but thoroughly so each slice is evenly coated. The flour helps thicken the juices, while the spices build that classic apple pie warmth you’ll adore.
Step 4 — Assemble the Double-Crust Pie
Pour the apple mixture into your pie crust, mounding it gently in the middle for a tidy dome. Dot the filling with small pieces of unsalted butter—it melts as the pie bakes and adds a lovely richness. Roll out the second dough ball into a circle slightly larger than the pie dish. Place this top crust over the apples, trim excess dough but leave about a one-inch overhang. Fold this edge under the bottom crust’s rim and crimp to seal, making sure it’s snug to prevent leaks during baking. Don’t forget to cut vents in the top for steam to escape—this keeps the crust crisp and your filling from bubbling over.
Step 5 — Glaze, Sugar, and Bake to Golden Perfection
Brush the entire top crust with beaten egg; this step gives your pie that beautifully shiny, golden finish. Then sprinkle with a tablespoon of granulated sugar for an extra delightful crunch. Slide the pie into a preheated 400°F (200°C) oven and bake for 45 to 50 minutes. You’ll know it’s done when the crust turns a deep golden brown and you see the filling bubbling through the vents. My favorite part? Peeking in as it bakes and feeling the excitement a warm pie always brings.
Step 6 — Cool Before Diving In
Remove the pie from the oven and transfer it to a wire rack. Cooling for at least two hours lets the filling set up, so each slice holds together perfectly. I know it’s tempting to dig in right away—I’ve been there—but the wait is worth it. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of tangy yogurt to balance the sweetness.
Things to Remember
The key to a standout Double-Crust Honeycrisp Apple Pie Recipe is balancing juicy filling with a perfectly flaky crust. Here are a few tips from my kitchen to yours to help you avoid pitfalls and nail it every time.
- Doneness Cue: Look for a golden crust and bubbling filling through the vents to know it’s fully baked.
- Temperature Trick: Keep butter and water ice-cold when making dough to ensure flakiness; warm ingredients can ruin the texture.
- Make-Ahead Move: Dough can be made up to two days in advance and stored wrapped in the fridge, so you’re not rushed.
- Common Pitfall: Don’t overload with filling or the pie will bubble over and the crust could get soggy—stick to the recommended recipe amounts.
Ways to Serve It
Finishing Touches
When it comes to finishing your Double-Crust Honeycrisp Apple Pie Recipe, keep it simple with a scoop of creamy vanilla ice cream or a dollop of lightly whipped cream. The cool richness pairs beautifully with the warm, spiced apples and crumbly crust. A sprinkle of cinnamon or a drizzle of caramel sauce can add an extra cozy touch if you’re feeling indulgent.
Plays Well With
This pie shines alongside a hot cup of black coffee or chai tea—both help cut the sweetness and complement the spices. For those wanting a lighter option, a crisp green salad with a tart vinaigrette balances the pie’s richness beautifully.
Simple Plating Upgrades
For a weeknight dinner, a rustic slice plated with a casual scoop of ice cream is perfect. Hosting guests? Try serving pie slices on pretty plates with a sprig of fresh mint or a dusting of powdered sugar for an elegant touch that doesn’t overcomplicate.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover apple pie in an airtight container or cover tightly with plastic wrap or foil in the refrigerator. It will stay fresh for 3 to 4 days, and the crust stays surprisingly crisp if you let it come closer to room temperature before serving. I usually reheat gently to bring back that toasty flakiness.
Freezing Tips
This Double-Crust Honeycrisp Apple Pie Recipe freezes well either before or after baking. To freeze unbaked, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as usual. For baked pie, wrap and freeze slices individually to enjoy later; thaw in the fridge and reheat gently for best results.
Reheating Double-Crust Honeycrisp Apple Pie Recipe Without Drying Out
To warm slices without drying them out, I find reheating in a 350°F oven for 10-15 minutes works wonders—just cover loosely with foil if the crust is browning too quickly. A quick zap in the microwave is fine but can soften the crust, so I usually add a tiny pat of butter on top before heating. An air fryer also crisps the crust beautifully if you have one—just 5 minutes at 320°F usually does the trick.
Frequently Asked Questions
While Honeycrisp apples are ideal for their sweet-tart balance and firm texture, you can substitute with Granny Smith, Fuji, or Braeburn for a similarly tasty pie. Just aim for apples that hold their shape when baked.
Make sure to toss sliced apples with lemon juice and coat with a bit of flour to absorb excess juices. Also, avoid overfilling the pie and preheating your baking sheet helps crisp the bottom crust faster.
Absolutely! Pie dough can be frozen for up to three months. Just thaw in the fridge overnight before rolling out your dough for this Double-Crust Honeycrisp Apple Pie Recipe.
Cutting vents allows steam to escape during baking, preventing the crust from becoming soggy and avoiding messy bubbles overflowing from the pie.
Final Thoughts
Making this Double-Crust Honeycrisp Apple Pie Recipe brings a bit of magic to any gathering or quiet night at home. I love how the flavors come together—each step feels rewarding, and the end result is a pie that invites smiles around the table. With the right prep and a few cozy touches, you’ll find this pie becoming a beloved staple in your baking rotation, too. I can’t wait for you to taste the toasty crust and perfectly spiced apples that make this recipe so special.
PrintFull Printable Recipe
Double-Crust Honeycrisp Apple Pie Recipe
This Double-Crust Honeycrisp Apple Pie features a flaky, buttery crust filled with sweet and spiced Honeycrisp apples. Perfectly balanced with cinnamon, nutmeg, and a hint of ginger, this classic dessert is finished with a golden egg-wash crust and a sprinkle of sugar for a delightful crunch.
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Ingredients
Pie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon sea salt
- 1 cup unsalted butter, cold and diced
- 8 tablespoons ice-cold water
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
Topping
- 1 tablespoon unsalted butter, cut into small pieces
- 1 small egg, beaten
- 1 tablespoon granulated sugar
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and sea salt. Add the cold, diced butter and mix with your hands until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.
- Chill the Dough: Divide the dough into two equal portions and shape each into a ball. Wrap them tightly in plastic wrap and refrigerate for at least 30 minutes.
- Roll Out Bottom Crust: Remove one dough portion from the refrigerator and let it sit at room temperature for a few minutes. On a lightly floured surface, roll it into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing gently on the bottom and sides.
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature before baking.
- Prepare Apple Filling: In a large bowl, toss the sliced apples with lemon juice to prevent browning. In another bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt until well combined. Add the sugar-spice mixture to the apples and toss until evenly coated.
- Fill the Pie: Pour the apple filling into the prepared bottom crust, mounding the apples slightly in the center. Dot the filling with small pieces of unsalted butter to enrich the flavor.
- 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 over the apple filling, trim excess dough leaving about a 1-inch overhang.
- Seal and Vent: Fold the overhang under the bottom crust edge and crimp edges to seal tightly. Cut small slits or decorative vents into the top crust to allow steam to escape during baking.
- Apply Topping: Brush the top crust evenly with the beaten egg, then sprinkle with granulated sugar for a glossy, sweet finish.
- Bake the Pie: Bake in the preheated oven for 50 minutes until the crust is golden brown and the filling is bubbling through the vents.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to let the filling set. Serve warm or at room temperature, optionally with vanilla ice cream or yogurt.
Notes
- Use ice-cold water to keep the butter from melting, which ensures a flaky crust.
- Let the dough rest in the fridge to relax the gluten and make it easier to roll out.
- Make sure the apple slices are evenly coated with the sugar and spice mixture to avoid clumps.
- Cut vents in the top crust to prevent the pie from becoming soggy and allow steam to escape.
- Allow the pie to cool completely to avoid runny filling when slicing.
- Add a splash of vanilla or caramel sauce when serving for extra flavor.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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