Honeycrisp Apple Pie (Flaky All-Butter Crust + Perfectly Tender Apples)
This Honeycrisp Apple Pie is made with a flaky all-butter crust and naturally sweet-tart Honeycrisp apples. A cozy fall dessert perfect for Thanksgiving or any holiday gathering.
Equipment
- pie plate 9 inch, at least 1 1/2" to 2" deep
- Large Baking Sheet, rimmed
- Large mixing bowls
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:
- 1 large egg plus 1 tablespoon water, whisked
- Coarse sugar for sprinkling
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare a 9-inch pie pan. Lightly grease with butter or nonstick spray.
- To make the filling: In a large bowl, combine the apple slices, granulated sugar, cinnamon, nutmeg, salt, and tapioca flour until thoroughly mixed.
- In a small bowl, Combine the granulated sugar, all-purpose flour, and cinnamon. Set aside.
- 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.Spread the sugar, flour, cinnamon on the bottom of the crust.
- Spread the sugar, flour, cinnamon on the bottom of the crust.
- Spoon the prepared apple filling into the pie crust, piling it high and tightly.
- Roll the second dough disc into a 12-inch circle. Place over apples. Trim excess, fold edges under, and crimp to seal.
- Brush with egg wash and sprinkle with coarse sugar, if desired Cut 4 slits in the top crust.
- Place pie on a parchment-lined baking sheet. Bake at 425°F (220°C) for 15 minutes, then reduce to 375°F (190°C) and bake 40–45 minutes, until golden and bubbling.
- Cool at least 4 hours (or overnight) before slicing to allow the filling to set.
- Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.
Notes
- Keep butter and dough cold for flakiest crust.
- Sprinkle bottom with flour-sugar mixture to prevent sogginess.
- Shield edges with foil if browning too fast.
- Bake pie on a preheated baking stone for extra crisp bottom crust.
- Cool completely before slicing.
