Classic Double Crust Apple Pie with Juicy Honeycrisp Apples

There’s just something about a classic double crust apple pie that feels like coming home. Especially when you use juicy Honeycrisp apples, they’re perfectly sweet with just the right amount of tartness, making every bite a little moment of magic. I love how the flaky, buttery crust wraps around those tender apple slices, spiced just right with cinnamon, nutmeg, and a hint of ginger. It’s the kind of dessert that instantly brings warmth to the kitchen and smiles to the table.

I remember the first time I baked this pie from scratch. It was a bit of a happy mess, rolling out dough and juggling filling, but totally worth it. There’s something so satisfying about making your own pie dough, feeling it come together in your hands, and then seeing that golden crust emerge from the oven. Plus, that lovely sugary crunch on top adds the perfect finishing touch. Once you make this pie, you’ll want to bake it again and again.

This double crust Honeycrisp apple pie is classic, comforting, and absolutely delicious, perfect with a scoop of vanilla ice cream or just on its own with a cup of tea. It’s great for holidays, cozy weekends, or any time you need a little sweet warmth. I’m excited to share the recipe with you so you can enjoy a slice of this homemade goodness.

Ingredients

For the Pie Dough:

• 2 1/2 cups all-purpose flour: The base for our flaky, tender pie crust.

• 1 teaspoon sea salt: Just a pinch to bring out all the flavors.

• 1 cup unsalted butter, cold and diced: The secret to that buttery, melt-in-your-mouth crust.

• 6-8 tablespoons ice-cold water: Helps the dough come together without getting sticky.

For the Apple Filling:

• 6-7 medium-sized Honeycrisp apples, peeled, cored, and thinly sliced: Juicy, crisp apples that make this pie truly shine.

• 2 tablespoons lemon juice: Keeps the apples bright and fresh, preventing browning.

• 3/4 cup granulated sugar: Adds just the right amount of sweetness.

• 1/4 cup brown sugar: Brings a warm, caramel-like depth to the filling.

• 2 tablespoons all-purpose flour: Helps thicken the juicy apple filling as it bakes.

• 1 teaspoon ground cinnamon: Classic spice that warms every bite.

• 1/4 teaspoon ground nutmeg: A subtle hint of cozy spice.

• 1/4 teaspoon ground ginger: Adds a little zing to balance the sweetness.

• 1/4 teaspoon salt: Enhances all the flavors perfectly.

For the Topping:

• 1 tablespoon unsalted butter, cut into small pieces: Dotting the filling for extra richness.

• 1 small egg, beaten: Gives the crust a beautiful golden shine.

• 1 tablespoon granulated sugar: Sprinkled on top for a sweet, crunchy finish.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. In a large bowl, combine the all-purpose flour and salt.

2. Add the cold, cubed butter to the flour and mix with your hands until the mixture looks like coarse crumbs.

3. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking it.

4. Divide the dough into two equal balls, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

5. Remove one dough ball from the fridge and let it sit at room temperature for a few minutes.

6. On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch pie dish. Transfer it to the dish, pressing gently on the bottom and sides.

7. Preheat your oven to 400°F (200°C).

8. In a large bowl, toss the sliced apples with lemon juice to prevent browning.

9. In another bowl, mix together granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt.

10. Add the sugar mixture to the apples and toss until evenly coated.

11. Pour the apple filling into the prepared crust, mounding slightly in the center.

12. Dot the filling with small pieces of unsalted butter.

13. Roll out the second dough ball on a floured surface into a circle slightly larger than the pie dish.

14. Carefully place this dough over the filling. Trim excess dough, leaving about a 1-inch overhang.

15. Fold the overhang under the bottom crust edge and crimp with fingers or a fork to seal.

16. Cut several small slits or decorative vents in the top crust to let steam escape while baking.

17. Brush the top crust with beaten egg and sprinkle granulated sugar evenly for a golden finish.

18. Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling and thickened.

19. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.

20. Serve the apple pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of vanilla yogurt.

Tips for the Perfect Double Crust Honeycrisp Apple Pie

• Keep your butter and water ice-cold when making the dough. This helps create that flaky, tender crust everyone loves.

• Don’t overwork the dough! Mix just until it comes together, then pop it in the fridge to chill. Patience pays off with a better crust.

• Slice your Honeycrisp apples evenly so they cook at the same rate and you get that perfect tender-but-not-mushy texture.

• Toss the apples with lemon juice right away to keep them looking fresh and bright in the pie.

• Don’t skip the spice mix! Cinnamon, nutmeg, and ginger bring the filling to life with cozy warmth.

• Make sure to cut vents or slits in the top crust so steam can escape and your pie doesn’t get soggy.

• Brush the top crust with beaten egg and sprinkle sugar for that gorgeous golden shine and a little sweet crunch.

• If you notice the edges of your crust browning too fast, cover them with foil halfway through baking to avoid burning.

• Let your pie cool before slicing so the filling can set up and won’t run everywhere. It’s hard, but so worth it!

Get Creative!

• Swap out Honeycrisp for Granny Smith or Fuji apples if you want a different flavor or texture. Just make sure they’re nice and firm.

• Add a handful of chopped nuts like pecans or walnuts to the filling for a little crunch surprise.

• Mix in some dried cranberries or raisins for bursts of tart sweetness throughout the pie.

• Experiment with different spices. Try a pinch of cardamom or allspice for a unique twist.

• Instead of a full double crust, try a lattice top to show off those beautiful apples peeking through.

• Brush the crust with a little maple syrup before baking for extra flavor and shine.

• Top your warm slice with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce to take it over the edge.

• For a fun twist, sprinkle some cinnamon sugar on the crust before baking to add extra sparkle and flavor.

Serving & Storing

• This pie is amazing served warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream on top. Instant comfort!

• Leftovers? Wrap them tightly with plastic wrap or store in an airtight container in the fridge. This pie stays fresh for up to 4 days.

• You can reheat slices in the oven or microwave; just heat gently so the crust stays flaky and the filling stays delicious.

• Want to freeze it? Wrap the whole pie (or individual slices) tightly in foil and plastic wrap, then freeze for up to 3 months.

• To thaw, pop it in the fridge overnight and warm it up before serving to bring back that fresh-baked magic.

• Pie makes a fantastic breakfast treat too. Try a slice with your morning coffee for a little sweet start!

Continue to Content

Yield: 8

Double Crust Honeycrisp Apple Pie

Print

A classic double crust apple pie made with juicy Honeycrisp apples and warm spices, wrapped in a flaky, buttery crust. Perfectly sweet and cozy, this homemade pie is a timeless favorite for any occasion.

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

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

1. In a large bowl, combine the all-purpose flour and salt.
2. Add the cold, cubed butter to the flour and mix with your hands until the mixture looks like coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking it.
4. Divide the dough into two equal balls, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
5. Remove one dough ball from the fridge and let it sit at room temperature for a few minutes.
6. On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch pie dish. Transfer it to the dish, pressing gently on the bottom and sides.
7. Preheat your oven to 400°F (200°C).
8. In a large bowl, toss the sliced apples with lemon juice to prevent browning.
9. In another bowl, mix together granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt.
10. Add the sugar mixture to the apples and toss until evenly coated.
11. Pour the apple filling into the prepared crust, mounding slightly in the center.
12. Dot the filling with small pieces of unsalted butter.
13. Roll out the second dough ball on a floured surface into a circle slightly larger than the pie dish.
14. Carefully place this dough over the filling. Trim excess dough, leaving about a 1-inch overhang.
15. Fold the overhang under the bottom crust edge and crimp with fingers or a fork to seal.
16. Cut several small slits or decorative vents in the top crust to let steam escape while baking.
17. Brush the top crust with beaten egg and sprinkle granulated sugar evenly for a golden finish.
18. Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
19. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
20. Serve the apple pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of vanilla yogurt.