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A classic, homey apple pie with a flaky, buttery double crust and warmly spiced Honeycrisp apple filling. Perfect for holidays, fall gatherings, or anytime a comforting dessert is desired.

Ingredients

Scale
  • 6 large Honeycrisp apples – peeled, cored, and sliced thin
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 egg white, lightly beaten (for brushing the top crust)
  • 1 Double Pie Crust (see recipe below)

Instructions

  1. Move your oven rack to the lowest position and place a rimmed baking sheet on it. Preheat the oven to 500°F.
  2. Toss the sliced apples in a large bowl with 3/4 cup granulated sugar, light brown sugar, flour, lemon juice, salt, nutmeg, and cinnamon. Set aside.
  3. Roll out one dough disk on a floured surface and lay it in your pie pan as the bottom crust.
  4. Pile the apple mixture onto the unbaked bottom crust, shaping it into a mound in the center.
  5. Roll out the second dough disk and place it gently over the apples. Trim excess dough, then seal and crimp the edges.
  6. Cut 4 to 5 vents in the top crust to let steam escape.
  7. Brush the top crust with the beaten egg white and sprinkle the remaining tablespoon of sugar over the surface.
  8. Place the pie carefully on the preheated baking sheet in the oven and immediately reduce temperature to 425°F. Bake for 20–25 minutes until the crust starts turning golden brown.
  9. Rotate the baking sheet, reduce oven temperature to 375°F, and bake another 30–35 minutes until deep golden brown and bubbling juices appear around the vents.
  10. Remove the pie and let it cool at least a little before slicing to allow the filling to set. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Keep fats well chilled to create flaky, tender layers in the crust., Handle dough gently and stop mixing as soon as it holds together to avoid toughness., Use a preheated rimmed baking sheet on the lowest oven rack to avoid soggy bottom crust., Slice apples evenly (about 1/4″ to 1/3″ thickness) for even cooking and good presentation., You can prepare dough ahead and store in refrigerator or freezer; thaw before rolling., Optional add-ins include nuts, raisins, lattice or decorative top crust, and caramel drizzle., For best crust crispness when reheating, warm slices or whole pie in a 325–350°F oven on a rimmed baking sheet.

Nutrition

Find it online: https://margorecipes.com/best-ever-apple-pie-recipe-and-recipe-for-a-double-pie-crust/