Double Crust Honey Crisp Apple Pie

This Double Crust Honeycrisp Apple Pie is one of those go-to recipes I pull out for Fall gatherings, Thanksgiving dinners, or honestly, any day that needs a little cheering up. It’s the kind of pie that makes people close their eyes with the first bite and say, “Mmm, this tastes like my grandma’s.”

But don’t let the idea of homemade pie crust intimidate you. I promise, this recipe is user-friendly and totally doable even if you’re not a seasoned baker. With a little patience, some butter, and those juicy Honeycrisp apples, you’re going to make something really special.

How to Make This Homemade Apple Pie

Making the Pie Dough

In a big mixing bowl, combine your flour and salt. Then toss in the cold, cubed butter. Use your hands to work that butter into the flour until the whole thing looks like coarse crumbs. You don’t want to overwork it. Just squish and fluff until it looks like damp sand with little buttery pebbles.

Next, drizzle in the ice-cold water one tablespoon at a time, gently mixing after each addition. Stop as soon as the dough just comes together. It should hold its shape when you squeeze a bit in your hand.

Divide the dough in half, shape each piece into a ball, flatten them a bit, wrap in plastic, and pop them in the fridge to chill for at least 30 minutes.

Rolling Out the Bottom Crust

Grab one of your dough discs from the fridge and let it sit on the counter for about 5 minutes so it softens just enough to roll out. Lightly flour your surface and rolling pin, then roll the dough into a circle about 12 inches in diameter. Carefully lift it into your 9-inch pie dish and gently press it down so it hugs the bottom and sides. Don’t worry if it tears a bit you can patch it with a little extra dough. Pie crusts are forgiving!

Prepping That Dreamy Filling

Now, let’s talk apples. Honeycrisp apples are naturally sweet and crisp, making them perfect for pie. Slice them up and toss them with the lemon juice so they don’t brown on you.

In a separate bowl, whisk together both sugars, flour, cinnamon, nutmeg, ginger, and salt. Pour that mixture over your apples and stir until they’re evenly coated and looking delicious.

Assembling the Pie

Preheat your oven to 400°F (200°C).

Pour the apple filling into your prepared crust, piling it a bit higher in the middle for that classic dome shape. Dot the top with those tiny bits of butter. This step might seem small, but it adds that rich, luscious flavor we all love.

Roll out your second dough disc, just like you did with the first, and gently lay it over the apples. Trim the edges, leaving about an inch overhang. Tuck that top crust under the edge of the bottom crust and crimp it however you like fancy fluted edges or just a simple fork press.

Use a sharp knife to make a few slits or decorative vents on top to let the steam escape. Trust me, you don’t want a pie volcano.

Brush the top with the beaten egg and sprinkle it with a little sugar for that beautiful golden, sparkly finish.

Baking and Cooling

Place your masterpiece on the center rack of your oven and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, just cover them with foil or a pie shield.

Once it’s done, take it out and let it cool on a wire rack for at least 2 hours. This step is hard, I know. The smell will be outrageous. But letting it cool helps the filling set so you get those perfect, neat slices.

Serving Suggestions

This pie is a showstopper all on its own, but if you want to take it over the top? Serve it warm with a scoop of vanilla ice cream or a spoonful of whipped cream. If you’re keeping it a little lighter, a dollop of vanilla yogurt is surprisingly lovely, too.

And hey, if you’re lucky enough to have leftovers (not likely, but you never know), this pie is just as good the next day. I’ve even been known to sneak a slice for breakfast with a hot cup of coffee. No regrets.

This Double Crust Honeycrisp Apple Pie is delicious. Whether you’re making it for your family, your friends, or just for yourself (because why not?), I hope it brings as much joy to your table as it has to mine.

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Double Crust Honey Crisp Apple Pie

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Ingredients

  

For the Pie Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 cup unsalted butter cold and diced
• 6-8 tablespoons ice-cold water

For the Apple Filling:

• 6-7 medium-sized Honeycrisp apples peeled, cored, and thinly sliced
• 2 tablespoons lemon juice
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the Topping:

• 1 tablespoon unsalted butter cut into small pieces
• 1 small egg beaten
• 1 tablespoon granulated sugar

Instructions

 

Making the Pie Dough

• In a big mixing bowl, combine your flour and salt. Then toss in the cold, cubed butter. Use your hands to work that butter into the flour until the whole thing looks like coarse crumbs. You don’t want to overwork it. Just squish and fluff until it looks like damp sand with little buttery pebbles.
• Next, drizzle in the ice-cold water one tablespoon at a time, gently mixing after each addition. Stop as soon as the dough just comes together. It should hold its shape when you squeeze a bit in your hand.
• Divide the dough in half, shape each piece into a ball, flatten them a bit, wrap in plastic, and pop them in the fridge to chill for at least 30 minutes.

Rolling Out the Bottom Crust

• Grab one of your dough discs from the fridge and let it sit on the counter for about 5 minutes so it softens just enough to roll out.
• Lightly flour your surface and rolling pin, then roll the dough into a circle about 12 inches in diameter.
• Carefully lift it into your 9-inch pie dish and gently press it down so it hugs the bottom and sides. Don’t worry if it tears a bit you can patch it with a little extra dough. Pie crusts are forgiving!

Prepping That Dreamy Filling

• Now, let’s talk apples. Honeycrisp apples are naturally sweet and crisp, making them perfect for pie. Slice them up and toss them with the lemon juice so they don’t brown on you.
• In a separate bowl, whisk together both sugars, flour, cinnamon, nutmeg, ginger, and salt. Pour that mixture over your apples and stir until they’re evenly coated and looking delicious.

Assembling the Pie

• Preheat your oven to 400°F (200°C).
• Pour the apple filling into your prepared crust, piling it a bit higher in the middle for that classic dome shape. Dot the top with those tiny bits of butter. This step might seem small, but it adds that rich, luscious flavor we all love.
• Roll out your second dough disc, just like you did with the first, and gently lay it over the apples. Trim the edges, leaving about an inch overhang. Tuck that top crust under the edge of the bottom crust and crimp it however you like fancy fluted edges or just a simple fork press.
• Use a sharp knife to make a few slits or decorative vents on top to let the steam escape. Trust me, you don’t want a pie volcano.
• Brush the top with the beaten egg and sprinkle it with a little sugar for that beautiful golden, sparkly finish.

Baking and Cooling

• Place your masterpiece on the center rack of your oven and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, just cover them with foil or a pie shield.
• Once it’s done, take it out and let it cool on a wire rack for at least 2 hours. This step is hard, I know. The smell will be outrageous. But letting it cool helps the filling set so you get those perfect, neat slices.