This is Honeycrisp Apple Pie: my take on the American classic. You’re gonna want some.
We returned from spring break in Peru last week, and we ate all kinds of new and fun things (more on our trip and the fabulous food soon). But on the airplane home, I found myself thinking repeatedly about pie. Specifically, apple pie. Why? Who knows. I guess I was craving an American staple after so many foreign dishes. And what’s more American than apple pie?
It’s not the height of apple season, but the once-fleeting Honeycrisps have become so popular that they’re now happily available year-round. Crunchy, juicy, and sweet-tart, they’re my favorite apple for eating. I only recently tried them out in pie, though. For years, my go-to pie apples were a mix of Braeburn (for a firm texture) and Granny Smith (for tart flavor). I could never find quite the right combination in one variety. Turns out, though, that Honeycrisp is the Goldilocks of the apple world, providing a just-right balance of bright, apple-y flavor and a pleasing sturdy texture.
As it cooks, Honeycrisp gets a little sweeter, so I balance that with a little lemon zest and juice. When combined with a modest amount of granulated sugar, a touch of caramel-y brown sugar, warm spices, and a little tapioca for optimal gooey-ness, this results in apple nirvana. I served this at a dinner party last night, and one guest took a bite, set down her fork, and looked at me. “This pie,” she said.
Making apple pie is a little fiddly if you choose to go with homemade pastry (which I highly, highly recommend if you have time. I have a great recipe for you). It’s really worth it. Served warm, with a scoop of creamy vanilla bean gelato? There’s nothing better. In America or anywhere else.
Honeycrisp Apple Pie
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1.5 hours
- Yield: 8 slices 1x
Description
Honeycrisp Apple Pie: The American classic hits the perfect sweet-tart spot with Honeycrisp apples, a bit of brown sugar, and bright lemon folded into a buttery-flaky crust.
Ingredients
1 recipe World’s Best Pie Crust, or other double crust of your choice
3 lbs (6–7 medium) honeycrisp apples, peeled, cored, and cut into 1/4-inch slices
1/2 cup granulated sugar
2 TB brown sugar
1 TB tapioca flour/powder
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp kosher salt
zest from one lemon
1 TB fresh lemon juice
heavy cream or beaten egg, for brushing
turbinado sugar, for sprinkling on the crust (optional)
Instructions
Preheat oven to 375 degrees and line a rimmed baking sheet with foil.
In a large bowl, combine apples with granulated and brown sugars, tapioca, cinnamon, ginger, nutmeg, salt, and lemon zest and juice, and mix well.
Line a 9-inch pie plate with pastry (no need to pre-bake). Pour in the apples and cover with a second layer of pastry. Crimp the edges and brush with cream or egg, then sprinkle a little turbinado sugar for extra sweetness and crunch.
Place pie on the foil-lined baking sheet and bake at 375 degrees for 55-60 minutes, until the crust is golden brown and the filling is thick and bubbly. Let cool at for at least 15-20 minutes to set; it serves up best at room temperature.
Just the tapioca powder, correct? And you don’t prebake the crust? Thank you! Your crustl recipe was amazing!
Hi Nancy, yep, you can use tapioca powder/flour (same thing). You can also use the instant-style pearls but may end up with a little more texture in your filling. No need to pre-bake the crust, and I’m so glad you like it!
Will the crust be affected if I assemble the pie the night before and bake it the next day? Time crunch
It would *probably* be okay, but to really ensure the crust stays crisp, I’d keep the crust and filling separate and assemble just before baking.
Can I use regular flour in place of the tapioca powder/flour?
Hi Juli, you can, but regular flour can clump when it comes into contact with the liquid, which could create unappetizing lumps in the filling during baking. Other options for thickening are cornstarch or arrowroot powder (same amount as tapioca). Or, you can leave the thickener out altogether (the filling may be slightly more liquid and you risk a soggier bottom crust).
I baked for an hour and my apples were still slightly crunchy? What did I do wrong? I am at 6,200 ft up.
Victoria, Honeycrisps do tend to be a hardier apple that retains its texture during baking, so if you are used to a softer apple in pie it could be the variety. You might also try slice the apples slightly thinner next time.
Good to know, thanks! I am still getting used to baking at high altitude and wasn’t sure if that was the problem 😊