You know that pie you keep comparing every other pie to? This one outperforms it like a sports car in a school zone. It’s loud, buttery, unapologetic—and yes, the crust shatters in perfect flakes while the Honeycrisps punch through with sweet-tart clarity.
The filling stays juicy without turning into soup, the bottom crust stays crisp (finally), and the whole thing smells like you bribed the entire neighborhood. Bake it once and your guests will “just stop by” every weekend, purely by coincidence.
The Secret Behind This Recipe
The magic is in three moves: cold fat, Honeycrisp texture, and a smart thickener. Cold butter + a touch of shortening gives you flaky layers that don’t slump. Honeycrisp apples keep their bite and deliver clean sweetness with a snap, so you get slices, not applesauce. And tapioca starch (or a cornstarch/flour combo) locks in the juices so your bottom crust doesn’t go soggy.
Finish with a high-heat start and a sugar-salt sprinkle for color, crunch, and flavor.
Ingredients
- For the double crust:
- 2 1/2 cups (300 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (225 g) cold unsalted butter, diced
- 1/4 cup (50 g) vegetable shortening, chilled (optional but recommended)
- 6–8 tablespoons ice water, plus more as needed
- 1 teaspoon apple cider vinegar (helps tenderness)
- For the filling:
- 6–7 large Honeycrisp apples (about 3 lbs), peeled, cored, and sliced 1/4-inch thick
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup tapioca starch (or 2 tablespoons cornstarch + 2 tablespoons flour)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- For finishing:
- 1 egg, beaten with 1 tablespoon milk or cream (egg wash)
- 1–2 tablespoons coarse sugar for sprinkling
Instructions
- Make the dough: Whisk flour, sugar, and salt. Cut in butter and shortening until pea-sized bits remain. Stir vinegar into ice water and add gradually until dough just holds together.
Divide into two disks, wrap, and chill 1 hour.
- Prep the apples: Toss slices with sugars, starch, cinnamon, nutmeg, salt, lemon juice, and vanilla. Let sit 10–15 minutes to draw out some juices.
- Roll the bottom crust: On a lightly floured surface, roll one disk to a 12-inch circle. Fit into a 9-inch pie plate, leaving overhang.
Chill 10 minutes.
- Fill it smart: Spoon apples in, mounding slightly in the center. Drizzle in only enough accumulated juices to lightly moisten (save extra if it seems excessive). Dot with the butter.
- Top crust time: Roll the second disk to 12 inches.
Lay over filling. Trim to a 1-inch overhang, fold edges together, and crimp firmly. Cut 5–6 vents on top (or do a lattice if you’re feeling fancy).
- Chill again: Freeze the assembled pie 15–20 minutes.
This prevents slumping and keeps flakes flaky. FYI, this step is clutch.
- Bake hot, then steady: Preheat to 425°F (220°C) with a rack in the lower third and a sheet pan heating on it. Brush pie with egg wash, sprinkle coarse sugar, and set pie on the hot sheet pan.
Bake 20–25 minutes until golden on top.
- Lower and finish: Reduce to 375°F (190°C) and bake 35–45 minutes more until the filling bubbles vigorously through vents and the bottom crust is browned. Tent edges with foil if they darken too fast.
- Cool like you mean it: Cool at least 3 hours. The starch sets while you flex your patience.
Slice cleanly and serve with vanilla ice cream, obviously.
Keeping It Fresh
- Room temp: Loosely cover and keep for 24 hours.
- Fridge: Up to 4 days; rewarm slices at 300°F (150°C) for 10–12 minutes to revive the crust.
- Freeze: Freeze baked pie well-wrapped for up to 3 months; reheat at 350°F (175°C) until hot and crisp. Or freeze unbaked, then bake from frozen, adding 15–20 minutes.
Health Benefits
- Apples bring fiber: Honeycrisps offer soluble fiber for digestion and a modest glycemic bump instead of a spike—moderation still matters.
- Antioxidants: Polyphenols in apples support heart health and may help reduce inflammation.
- Portion control wins: A reasonable slice with protein (hello, Greek yogurt) can keep you satisfied. Pie as part of a balanced life?
Revolutionary, I know.
What Not to Do
- Don’t skip chilling the dough or the assembled pie. Warm fat equals tough crust and puddle pie.
- Don’t drown the filling with all the juices. That’s a soggy-bottom guarantee.
- Don’t underbake. No vigorous bubbling = runny slice.
Keep baking.
- Don’t slice hot. You’ll get apple soup. Let it set—patience pays.
Recipe Variations
- Maple-bourbon: Swap 2 tablespoons sugar for maple syrup and add 1 tablespoon bourbon to the filling.
- Cheddar crust: Mix 3/4 cup finely grated sharp cheddar into the flour for a savory edge. Unexpected?
Yes. Amazing? Also yes.
- Brown butter: Replace the dotting butter with 2 tablespoons browned butter for nutty depth.
- Spice swap: Try cardamom and ginger instead of cinnamon-nutmeg for a brighter profile.
- Gluten-free: Use a 1:1 GF flour blend for the crust and cornstarch for thickening; chill extra well.
FAQ
Can I use other apples?
Yes—mix Honeycrisp with Granny Smith for extra tartness or Pink Lady for floral notes.
Aim for apples that hold shape.
Do I need tapioca starch?
No, but it gives a clearer gel. A cornstarch/flour combo works; just bake until you see strong bubbling.
How do I prevent a soggy bottom?
Start on a preheated sheet pan, vent well, thicken properly, and don’t pour in all the maceration liquid. A metal pie pan helps, IMO.
Can I make the dough ahead?
Absolutely.
Dough keeps 3 days in the fridge or 2 months in the freezer. Thaw overnight before rolling.
What if my edges brown too fast?
Tent with foil or use a pie shield once they’re golden while the center catches up.
Final Thoughts
This Double-Crust Honeycrisp Apple Pie is classic comfort with pro-level tweaks that actually matter. Flaky crust, structured slices, and a glossy, bubbling finish—no gimmicks, just technique.
Bake it once, and suddenly you’re “the pie person” at every gathering. You’ve been warned.