Double-Crust Honeycrisp Apple Pie
Our homemade apple pie is packed with tender, cinnamon-spiced apples baked inside a flaky, golden crust. It's a classic dessert that is bound to become a family favorite!
Yield: 8 servings
Calories: 400kcal
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour.
- 1 teaspoon sea salt
- 1/2 cup unsalted butter cold and diced
- ½ cup of Lard
- 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 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 sugar
Instructions
Making The Pie Dough
- In a large mixing bowl, combine the all-purpose flour and salt.
- Start by mixing the all-purpose flour and salt in a large bowl. Cut the butter and lard and into the flour using a pastry blender until the mixture looks crumbly, with pea-sized bits of fat.
- Gradually add the ice-cold water, in a stream, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.
- Divide the dough into two equal portions, shape each portion into a ball, wrap them in plastic wrap, and refrigerate for a minimum of 30 minutes.
- Remove one portion of the chilled dough from the refrigerator and let it sit at room temperature for a few minutes.
- On a lightly floured surface, roll out the dough into a circle large enough to fit into a 9-inch pie dish. Transfer the rolled-out dough to the pie dish, pressing it gently against the bottom and sides.
Preparing The filling
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the sliced apples with the lemon juice to prevent browning.
- In a separate bowl, combine the granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, ginger, and salt. Mix well.
- Add the sugar mixture to the sliced apples and toss until the apples are evenly coated.
Assembling The Pie
- Pour the apple filling into the prepared bottom crust, mounding it slightly in the center.
- Dot the top of the filling with small pieces of unsalted butter.
- Roll out the second portion of chilled dough on a lightly floured surface into a circle slightly larger than the pie dish.
- Carefully place the rolled-out dough over the filling. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.
- Fold the overhang of the top crust under the edge of the bottom crust, then crimp the edges using your fingers or a fork to seal the pie.
- Use a sharp knife to create several small slits or decorative vents in the top crust to allow steam to escape during baking.
- Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden finish.
- 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.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
- Serve the apple pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of vanilla yogurt.
Notes
- Use a combination of butter and lard. Make sure it is well chilled, NOT room temperature!
- The water should be ice-cold! Add only enough water until the pie dough comes together.
- Don't overwork the dough, you want to have small chunks of butter in the dough.
- Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Try not to stretch the pie dough as you place it into the pie plate. This will cause it to shrink.
- Be sure to cut slits in the top crust, this vents the pie and prevents moisture from building up causing a soggy crust.