Honeycrisp Apple Pie (Easy Homemade Recipe)

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A flaky, all-butter crust. Sweet-tart Honeycrisp apples baked until tender. Warm cinnamon and nutmeg in every slice. This Honeycrisp Apple Pie is the ultimate fall dessert, simple, reliable, and always a crowd-pleaser.

Tried, Tested, and Loved

“Came out great!” – Katherine
“Wonderful — came together easily! Family wants another.” – Sue.

— Reader comments on Pinterest

A slice of apple pie with a golden-brown crust is served on a white plate. The pie is filled with tender, spiced apple slices. The whole pie, partially sliced, is visible in the background along with a few fresh apples. The image is credited to "Sass and Salt.

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Why you’ll love this recipe

One apple, one perfect pie – No need to mix varieties or pre-cook the filling. Honeycrisp apples give you consistent flavor and texture in every slice.
Juicy but never soggy – Honeycrisps hold their shape as they bake, creating a perfectly juicy filling that won’t soak your crust.
All-butter crust – Golden, flaky layers that practically melt in your mouth.
Tested for over a decade – I’ve baked this pie every fall for more than 10 years, and it never lets me down.
Family favorite – It’s my kids’ most requested dessert, so it’s on repeat at our house all season long.
Pure autumn comfort – Simple, reliable, and everything you want in a fall dessert.

Looking for more cozy apple desserts? Try my Apple Cider Donut Loaf Cake, tender and spiced with cinnamon. Or bake a batch of Baked Apple Cider Donuts, soft, buttery, and glazed with apple butter. For something lighter, my Apple Cider Muffins are fluffy, warm with spice, and just right for crisp fall mornings.

Why Honeycrisp Apples?

When people ask me, “What are the best apples for pie?” my answer is always Honeycrisp. Their crisp texture and natural sweet-tart flavor strike the perfect balance for apple pie.

Unlike softer apples that break down and release too much liquid, Honeycrisps hold their shape in the oven and release just the right amount of juice. The result? Tender apples in every slice, a filling that’s never watery, and a crust that stays perfectly crisp.

If you can’t find Honeycrisp, you can substitute with Granny Smith, Golden Delicious, Jazz, Pink Lady or Jonagold. But for me, nothing beats the flavor, texture, and reliability of Honeycrisp apples.

The Flakiest All-Butter Pie Crust

The foundation of any great pie is the crust, and my all-butter pie crust delivers every time. Made entirely with butter, it bakes into golden layers that are flaky, rich, and full of flavor.

The secret starts with cold butter. As it melts in the oven, it creates steam pockets that form those delicate, crisp layers. The method is simple: mix flour, salt, and cold butter until you see pea-sized chunks, then add just enough cold water to bring the dough together. The result is a dough that rolls out smoothly and bakes into the perfect base for your Honeycrisp apple pie.

A ball of raw dough sprinkled with flour rests on a lightly floured marble surface.

Hands using a wooden rolling pin to flatten dough on a floured marble surface. The dough is lightly dusted with flour.

Ingredients

Honeycrisp apple slices – Firm, crisp, and naturally sweet-tart. These apples hold their shape when baked. They pair perfectly with warm spices.
Cinnamon & ground nutmeg – A cozy spice duo that adds warmth, depth, and that classic apple pie aroma.
Tapioca flour or all-purpose flour – Thickens the filling so each slice holds together. I prefer tapioca flour for a glossy finish and smooth texture.

Substitution and Variations

Apples – This pie is best with Honeycrisp, but if you can’t find them, try Granny Smith, Braeburn, or Jonagold.
Thickener – Tapioca flour is my favorite for a glossy, smooth filling. Cornstarch or all-purpose flour also work, though the texture will be slightly different.
Crust – Use my all-butter pie crust for the flakiest results, or switch the top crust for a lattice design or a crumb topping for a rustic variation.
Spices – Stick with cinnamon and nutmeg for classic flavor, or add a pinch of cardamom or allspice for a warmer, more complex pie.
Mini Pies – Turn this recipe into mini tarts or hand pies for individual servings perfect for holiday parties.

Step-by-Step Honeycrisp Apple Pie

A glass bowl contains apple slices sprinkled with sugar, cinnamon and nutmg on top of the apple slices. The mixture is ready to be stirred. The background is a light-colored, speckled countertop.

Step 1: In a large mixing bowl, combine sliced Honeycrisp apples, sugar, cinnamon, nutmeg, salt, and flour.

A top-down view of a glass bowl filled with sliced apples coated in cinnamon, nutmeg and sugar, placed on a white speckled surface.

Step 2: Toss until the apples are evenly coated so every bite is full of flavor.

A hand rolls out pie dough with a wooden rolling pin on a marble surface. A small glass bowl with a brown spice mixture is nearby. The dough is partially rolled up, ready for baking.

Step 3: In a small bowl, mix sugar, tapioca flour (or all-purpose flour), and cinnamon.

Step 4: On a lightly floured surface, roll out one disc of chilled all-butter dough (keep the other cold). Rotate a quarter turn every few rolls until you have a 12-inch circle.

A pie crust is neatly placed in a pie dish on a marble surface, ready for filling. A small glass bowl with a mixture of cinnamon, flour and sugar sits nearby. Dustings of flour can be seen on the marble background.

Step 5: Place the dough into a 9-inch pie plate, letting it settle into the corners without stretching. Trim to leave ½-inch overhang.

A round pie crust filled with a mixture of cinnamon, flour and sugar, displayed on a marble countertop. A small glass bowl is partially visible in the top-left corner.

Step 6: Sprinkle the flour-sugar mixture evenly across the bottom of the crust.

A top view of a pie crust filled with sliced apples seasoned with cinnamon. A rolling pin with dough is in the background on a marble surface.

Step 7: Spoon in the Honeycrisp apples into the prepared crust. The mound may seem high, but the apples will cook down as they bake.

A partially assembled apple pie with spiced apple slices on a dough base, and a rolling pin rolling out the top crust, placed on a marble surface.

Step 8: Remove the second dough disc from the fridge. Roll out the second disc of dough into a 12-inch circle. Place over the apples, trimming any extra.

A pie with an uncooked dough crust covers a round pie dish, set on a marble countertop. The dough appears slightly textured and is evenly spread over the dish. The image is watermarked with the text "Sass and Salt.

Step 9: Fold the crust edges together and seal. Crimp for a neat finish.

A person's hand is brushing egg wash onto the crimped edges of an uncooked pie crust with slits on top. The pie is placed on a marble surface.

Step 10: Cut vents in your top crust to allow steam to escape from the apple filling. Brush the top crust lightly with egg wash and sprinkle with coarse sugar, if desired. Set the pie on a baking sheet lined with parchment paper.

A pie with a golden, crimped crust and a cross-shaped vent on top sits on a marble surface. It appears freshly prepared and ready for baking. The image has a watermark that reads "Sass and Salt.

Bake at 425°F for 15 minutes, then reduce to 375°F (190°C) and bake 40–45 minutes more, until the crust is golden and the filling bubbles. Cover the edges with foil if they brown too quickly. Cool completely before slicing.

Expert tip

Place your pie pan on a rimmed baking sheet before sliding it into the oven. This makes it super easy to remove without accidentally breaking that perfect crust with your oven mitts. Want an even crispier, golden crust? Pop the baking sheet on a baking stone. It helps keep the bottom crust beautifully crisp, avoiding any of that soggy texture!

A golden-brown pie sits on a cooling rack atop a marble surface. Surrounding the pie are whole red apples, a dark blue cloth, and a white plate with a fork. The pie's crust looks flaky and inviting.

Cool the Pie: Once the pie is done, remove it from the oven and let it cool completely on a rack. This allows the filling to set, so it isn’t too juicy when you cut into it. Cool pie all day (or overnight) before cutting. I know it’s hard to wait, but if you cut into the pie too soon, the filling will run.

My Best Tips

Keep your butter and dough cold – Cold butter creates steam pockets as the pie bakes, giving you those gorgeous flaky layers. Always chill your dough before rolling.
Sprinkle the bottom crust with a flour-sugar mixture – This simple step absorbs excess juices and keeps the base from getting soggy.
Protect the crust edges – If the edges start browning too quickly, loosely cover them with foil for the last 15–20 minutes of baking.
Use a baking stone or steel – Setting your pie plate on a preheated surface helps the bottom crust stay golden and crisp.
Cool completely before slicing – Waiting at least 4 hours (or overnight) ensures the filling sets beautifully instead of spilling out.

Common Questions

What apples should I avoid?

Skip soft, juicy apples like Red Delicious, Gala, or Fuji, they break down and make the filling mushy.

What makes apples mushy?

Using low-acid or overly soft apples, baking too long, or slicing too thin. Honeycrisp apples hold their shape beautifully when baked.

How thick should apple slices be?

Aim for about ¼ inch so they’re tender with a bit of bite.

Can I use other apple varieties?

This recipe is written for Honeycrisp apples, but you could try Granny Smith or Braeburn for a different flavor profile.

How do I prevent a leaky filling?

Pre-cook apples to reduce moisture and use a thickener like cornstarch or flour. Let the pie cool completely before slicing.

A slice of apple pie topped with a scoop of vanilla ice cream on a white plate. The pie has a flaky, golden-brown crust. In the background, a whole apple pie and two fresh apples are visible. A teal napkin is placed under the plate on a white surface.

Best Ways to Serve Apple Pie

With Vanilla Ice Cream – The classic pairing. The cold, creamy sweetness melts into the warm pie for the perfect hot-and-cold contrast.
With Whipped Cream – A lighter topping that adds airy texture and balances the tartness of the apples. Add a pinch of cinnamon for a cozy twist.
With Salted Caramel Sauce – A buttery-sweet drizzle with a hint of salt perfectly complements the apple flavor.