Classic Apple Pie with Honeycrisp Apples

Nothing says fall desserts quite like the smell of apple pie baking in the oven. This apple pie recipe uses Honeycrisp apples for their perfect balance of sweet and tart, and they hold their shape beautifully when baked so you don’t have to worry about mushy filling.

The key to great apple pies is a crust that’s flaky, golden, and buttery. If you’ve never made pie dough from scratch, don’t stress. Keep your ingredients cold, work quickly, and you’ll end up with a pie crust that’s absolutely worth the effort.

Serve it warm with a scoop of vanilla ice cream for the ultimate cozy fall treat, or enjoy a slice at room temperature the next day if there’s any left. This pie makes an awesome Thanksgiving dessert or an easy make ahead Christmas dessert too during the holidays.

Let’s make an apple pie! 

Ingredients

Apple filling:

• 6-7 medium Honeycrisp apples, peeled and thinly sliced
• 2 tablespoons fresh lemon juice
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon salt

Pie crust:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 6-8 tablespoons ice water

Topping:

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

Steps to Make Honeycrisp Apple Pie

1. Heat oven to 400°F

2. Mix flour and salt in a large bowl. Add cold butter cubes and work with your fingers until mixture looks like coarse crumbs.

3. Sprinkle ice water over the mixture one tablespoon at a time, stirring gently until dough holds together. Don’t overwork it.

4. Divide dough in half, form into discs, wrap in plastic, and chill for at least 30 minutes.

5. Remove one dough ball from fridge and let come to room temperature for a few minutes. Roll out into a circle on floured surface and place in a 9-inch pie pan, pressing gently into place.

6. Slice and toss apples with lemon juice in a large bowl to prevent browning. In another bowl, combine both sugars, flour, and all spices.

7. Add sugar mixture to apples and toss until evenly coated.

8. Fill the pie crust with apple mixture, mounding slightly in center. Dot with butter pieces.

9. Roll out second dough disc in a circle and place over filling. Trim edges, leaving 1-inch overhang. Fold top crust under bottom crust edge and crimp to seal.

10. Cut several vents in top crust. Brush with beaten egg and sprinkle with sugar.

11. Bake 45-50 minutes until crust is golden and filling bubbles through vents.

12. Cool on a wire rack for at least 2 hours before serving.