Description
A delicious Honeycrisp apple pie made with a flaky crust and a sweet spiced filling.
Ingredients
Scale
- 2 pie crusts (store-bought or homemade)
- 7 ¾ – 8 cups Honeycrisp apples (about 8 apples) (peeled, cored, and thinly sliced)
- ½ cup butter
- 3 tablespoons water
- 3 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- ¾ cup light brown sugar (packed)
- 2 ½ teaspoons ground cinnamon
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425 degrees F.
- Place the first crust on a lightly floured surface. Roll the dough out into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- In a large saucepan, add in the ½ cup butter. Place over medium heat until the butter is completely melted.
- Add in the 3 tablespoons water, 3 tablespoons all-purpose flour, and then the 2 teaspoons cornstarch on top of the flour. Whisk and let cook for 1 to 2 minutes while stirring constantly.
- Add in the 2 teaspoons vanilla extract, ½ cup granulated sugar, ¾ cup light brown sugar, and 2 ½ teaspoons ground cinnamon. Whisk until combined. Reduce heat to low and whisk until combined.
- Add in the sliced 7 ¾ – 8 cups Honeycrisp apples and stir until the slices are coated with the mixture. Let the apples cook for 15 to 20 minutes until fork tender. Be sure to stir often.
- While your apples are cooking, make the egg wash. In a small bowl, add in the 1 large egg and 1 tablespoon water. Mix until thoroughly combined.
- Using a pastry brush, add the egg wash to the bottom pie crust.
- Pour the apple mixture into the pie crust. If your apples created too much juice for the crust to hold, scoop out the apple slices and save the juice.
- Roll out the top pie crust on a lightly floured surface to be about 10 to 11 inches.
- Once the apple mixture is cooled, add it into your egg wash. Brush the egg wash onto the bottom edge of the pie crust.
- Fold the top layer of pie crust in half and lay it on top, lining it up so the crust crease is in the center. Unfold and gently press the top and bottom dough together around the edges. Cut off the excess dough using a paring knife, leaving about ½ inch overhang.
- Fold the ½ inch of overhang dough underneath the bottom crust.
- Cut a few slits in the top of the crust for the steam to escape.
- With your forefinger and thumb, crimp the pie crust together.
- Brush the top layer with the egg wash.
- Place in the preheated oven and bake for 15 minutes at 425 degrees F and reduce heat to 350 degrees F and continue baking for 50 minutes or until the crust is golden and the filling is bubbling out of the steam holes.
- Let cool and serve!
- Store in an airtight container in the refrigerator for up to 4 to 5 days.
Notes
- This pie is best enjoyed fresh but can be stored in the refrigerator.
- Consider serving with vanilla ice cream for a delicious dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg