Honeycrisp Apple Pie

"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."
-- @butterandair
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  • Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 8

Recipe Card


  • 3 pounds Honeycrisp apples
  • 1/2 granulated sugar
  • 2 tablespoon brown sugar
  • 1 tablespoon tapioca flour
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • zest from one lemon
  • 1 tablespoon freshly squeezed lemon juice
  • heavy cream or beaten egg, for brushing
  • turbinado sugar, for sprinkling (optional)Preheat oven to 375 degrees and line a rimmed baking sheet with foil.
  • 2 uncooked pastry crusts*


  • Step 1

    Preheat oven to 375 degrees and line a rimmed baking sheet with foil.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    *use the crust recipe of your choice (check out Butter & Air's World's Best Pie Crust!), or a prepared crust.

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