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 1/2 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
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
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.
