Honeycrisp Apple PIe
With a mountain of gooey, cinnamon-infused apples tucked under a buttery, flaky crust, this is hands down my favorite apple pie recipe. Bake, let it cool, and then serve with a generous scoop of vanilla ice cream.
Ingredients
- Flaky Butter Pie Crust (recipe makes 2 crusts, 1 for bottom and 1 for top)
Filling
- 10 cups (1250g), Honeycrisp apple slices, about 8 large apples, peeled and cored, cut 1/4 inch thick
- 3/4 cup (150g) Granulated sugar
- 1 1/2 teaspoons Cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon (2 grams) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1/4 cup Tapioca flour (30g) or All-purpose flour (35g)
Bottom of the Pie Crust
- 1 teaspoon Granulated sugar
- 1 teaspoon Tapioca flour or All-purpose flour
- 1/2 teaspoon Cinnamon
Egg Wash & Optional Topping:
- Large egg beaten with water 1 egg + 1 tablespoon water
- Coarse sugar for sprinkling
Instructions
- Preheat your oven to 425°F (220°C).
- Lightly grease a 9" pie pan that's at least 1 1/2" to 2" deep; if you use the shallower option, the pie will be more domed.
- To make the filling: In a large bowl, combine the apple slices, granulated sugar, cinnamon, nutmeg, salt, and tapioca flour until thoroughly mixed.
- Combine the granulated sugar, all-purpose flour, and cinnamon, and spread this mixture evenly on the bottom of the rolled-out pie crust. This adds sweetness and spice while helping absorb extra moisture from the apples.
- To assemble the pie: On a floured surface, roll out one disc of chilled pie dough until it forms a 12" circle. Place it into a 9-inch pie dish.
- Spoon the prepared apple filling into the pie crust, piling it high and tightly.
- Roll out the second disc of chilled pie dough into an 12-inch circle. Trim off any excess dough, fold the overhang back, and pinch the edges to seal. Crimp or flute as desired.
- Brush the top crust with the egg wash and sprinkle with coarse sugar (if using). Place the pie onto a parchment-lined baking sheet and bake for 15 minutes.
- Keeping the pie in the oven, reduce the temperature to 375°F (190°C) and bake for another 45-50 minutes until the filling bubbles. When the pie is done — you should see the filling bubbling vigorously, either around the edges, or via any decorative vents — remove it from the oven.
- Allow the pie to cool completely before slicing to ensure the filling sets properly. Cool pie all day (or overnight) before cutting.
- Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.
Notes
Storage Tips: Store leftover pie at room temperature for several days or in the refrigerator for up to 5 days.