Honeycrisp Apple Pie: A Cozy Slice of Fall

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Nothing says fall like a warm, homemade apple pie, and Honeycrisp apples make it extra special. Their crisp texture and sweet-tart flavor create a pie that’s bursting with flavor. With a mountain of gooey cinnamon apples tucked beneath a buttery, flaky pie crust, this pie is absolutely my favorite recipe.

If you’re feeling inspired to make more cozy apple treats, try my Apple Cider Donut Loaf Cake. It’s like a slice of autumn in every bite—soft, tender, and spiced just right. Or, if you prefer a handheld treat, my Baked Apple Cider Donuts are a must! They’re perfectly moist with a hint of sweet apple butter, making them ideal for a crisp fall morning.

Why Honeycrisp Apples?

Honeycrisp apples are perfect for pies because they hold their shape beautifully when baked and bring just the right balance of sweetness and acidity. They make every bite juicy, crisp, and full of fall goodness. If you’re looking for an apple that keeps its integrity while adding a burst of flavor, Honeycrisp is the way to go.

Start With My All-Butter Pie Crust

The foundation of any great pie is a perfect crust, and my all-butter pie crust is exactly that. Made entirely with butter, this crust is flaky and rich and brings a depth of flavor that truly elevates the pie. There’s no shortcut to getting that buttery goodness in every bite.

Using cold butter is key here—it creates those gorgeous, flaky layers when baked. The process is simple: mix the flour, salt, and cold butter until you see pea-sized chunks, then add cold water to bring it together. The result? is a dough that rolls out smoothly and bakes to perfection.

Once your all-butter pie dough is ready, roll it out and use it as the base for your Honeycrisp apple pie. Trust me, a good crust makes all the difference, and this one delivers the kind of flaky, golden deliciousness that makes people reach for a second slice.

Ingredients you’ll need

• Honeycrisp apple slices: These apples are perfect for pie because they hold their shape well during baking and provide a wonderful sweet-tart flavor that balances beautifully with the spices.
• Granulated sugar: This adds the sweetness needed to balance the tartness of the apples, creating a perfectly flavored filling.
• Cinnamon: The warm spice of cinnamon is a classic pairing with apples and enhances the overall comforting flavor of the pie.
• Ground nutmeg: Nutmeg adds a subtle aromatic note that deepens the flavor profile without overpowering the other ingredients.
• Kosher salt: A little salt goes a long way in balancing the sweetness and enhancing all the other flavors in the pie.
• Tapioca flour or all-purpose four: These thicken the filling, preventing it from becoming too runny and ensuring that every slice holds together beautifully. I prefer using tapioca flour.

How to Make Perfect Honeycrisp Apple Pie

• Make the Apple Filling: In a large bowl, combine your apple slices, sugar, cinnamon, nutmeg, salt, and flour. Stir well until everything is mixed and the apples are nicely coated.

• Prepare the Crust: In a small bowl, mix granulated sugar, tapioca flour, or all-purpose flour, cinnamon, set aside. Sprinkle flour on your work surface. Take one disc of chilled pie dough (keep the other one in the fridge for now) and roll it out, turning it a quarter turn every few rolls. Keep rolling until you have a 12-inch circle. Carefully place this rolled-out dough into a 9-inch pie dish. Spread the sugar mixture evenly over the bottom of your pie crust. This layer adds flavor and prevents a soggy crust by soaking up extra juice from the apples.

• Trim the Edges: Use a small knife or kitchen scissors to cut off any dough hanging over the sides of the pie plate. Leave just a tiny bit of dough hanging over the edge, so you can seal it with the top crust later.
• Add the Filling: Spoon the apple mixture into your pie crust. It may look like a lot of apples—pile them in high and press them together. They’ll cook down in the oven.

• Finish Assembling the Pie: Take the second dough disc out of the fridge, roll it into another 12-inch circle, and place it over the apples. Trim any extra dough hanging over the edges with a small knife. Fold the edge of the dough back over itself and press the edges together to seal your apple pie filling. You can crimp the edges with your fingers or a fork to make it look nice.

• Cut vents and add an Egg Wash: 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 you’d like. Set the pie on a baking sheet lined with parchment paper.

• Bake: Bake for 15 minutes at 425°F. Then, without taking the pie out, lower the oven temperature to 375°F (190°C) and bake for another 45 minutes, until the filling is bubbling around the edges and crust is golden brown. Tip: If the crust starts to brown too much, cover it with foil towards the end of baking.

• Cool the Pie: Once the pie is done, take it out 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. Now, I understand, this is a long time and usually doesn’t happen in my house, so your filling will run if you cut it early! Just be warned.

Best Ways to Serve Apple Pie

• With Vanilla Ice Cream: A classic pairing that never fails. The cold, creamy sweetness of vanilla ice cream melts over a warm slice of pie, creating a beautiful contrast that’s hard to resist.
• Whipped Cream: Want a lighter option? A dollop of freshly whipped cream gives a delightful, airy texture that perfectly balances the tartness of the apples. You can even add a touch of cinnamon to the whipped cream for a cozy touch.
• Salted Caramel Sauce: A drizzle of salted caramel sauce adds a rich, buttery sweetness that complements the crisp apples beautifully. The hint of salt makes every bite a perfect balance of flavors.

Storing Leftovers

Keeping Your Pie Fresh: If you’re lucky enough to have leftovers, proper storage is key to keeping that delicious Honeycrisp apple pie as tasty as the day you baked it.

• Room Temperature: A freshly baked apple pie can be stored at room temperature for up to 2 days. Cover it with aluminum foil or plastic wrap to keep it from drying out.
• Refrigeration: If you’d like to extend its freshness, store the pie in the refrigerator. Simply cover it well with foil or plastic wrap, and it’ll stay fresh for 4-5 days. This keeps the apples crisp and the flavors intact.

Reheating for the Best Results: To reheat a slice of pie, use the oven rather than the microwave—trust me, it makes a world of difference.

• Preheat your oven to 350°F (175°C).
• Place the slice on a baking sheet and cover it loosely with foil to prevent the crust from over-browning.
• Warm it for about 10-15 minutes. This method keeps the crust flaky and the filling warm without making it soggy.

Freezing and Make-Ahead Instructions: Want to get ahead or save your pie for later? Here’s how to do it:

• Make Ahead (1 Day in Advance): Bake your pie, let it cool completely, then cover it tightly and keep it at room temperature. It’ll be ready to serve the next day, and just as delicious. I prefer to do this so the filling is set!
• Pie Crust Dough: You can prepare the pie crust dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. This way, when you’re ready to bake, the hard part is already done!
• Freezing Baked Pie: A baked pie also freezes well for up to 3 months. Just wrap it tightly in plastic wrap followed by a layer of aluminum foil to protect it from freezer burn. When you’re ready to enjoy it, thaw it overnight in the fridge, and let it come to room temperature before serving.
• Freezing Prepared Filling: You can also freeze the prepared apple filling for up to 3 months. Just thaw it overnight in the refrigerator before using.

What apples should not be used for apple pie?

Avoid apples that are too soft or overly juicy, like Red Delicious, Gala, or Fuji. These apples tend to break down too much and make the filling mushy. You want apples that hold their shape and have a nice balance of tart and sweet, such as Granny Smith, Honeycrisp, or Braeburn.

What makes apples mushy in an apple pie?

Low-acid apples or varieties that are too soft can lead to a mushy filling. The apples may break down during baking, resulting in an unpleasant texture. Also, cooking apples for too long at high temperatures can over-soften them. Choosing firm apples and being mindful of your bake time can help maintain the right bite.

Should apples be thick or thin for pie?

Medium-thick slices work best for an apple pie. Thin slices tend to overcook, while slices that are too thick may stay crunchy. Aim for about ¼-inch thick slices—this keeps them tender but with a bit of texture, so your filling isn’t too mushy or underdone.

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