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honey crisp apple pie

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

These apples were a gift from my neighbor. Since I already had 2 pounds of sliced apples in the fridge, I decided to use these in a pie. I had never used Honey Crisp in a pie , so this was a bit of an experiment that went very well. My husband loved this pie. He had sort of hinted that he would like one so I surprised him with this tasty edition. I didn't even use butter like I usually do when I make an apple pie and it was still great. These apples are a cross between Macoun & Honey gold, & are considered as an all purpose apple. They have a crisp sweet & slightly tart bite. Delicious

yield 6 or more depending on portion size
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For honey crisp apple pie

  • 8 md
    honey crisp apples washed,peeled cored, & sliced thinly
  • 2 1/2 Tbsp
    lemon juice
  • 3/4 c
    granulated sugar
  • 1/2 tsp
    ground nutmeg
  • 1 1/2 tsp
    ground cinnamon
  • 3 Tbsp
    all purpose flour
  • 2
    refrigerated pie crust,room temprature or use homemade
  • 3 Tbsp
    evaported milk
  • 1 1/2 Tbsp
    white decorator sugar crystals or use regular sugar

How To Make honey crisp apple pie

  • 1
    Preheat oven to 425 degrees F. Wash peel core and slice apples into thin slices. This is basice Apple Pie recipe. I did a bit of research to learn about these delicious tasting apples, and found they are considered an all purpose apple, so they worked great in my pie, and are great in cakes as well.
  • 2
    Add apples to a large bowl. Then combine sugar and spices with flour in a separate bowl and stir to blend together.
  • 3
    Pour sugar mixture over apples, and stir to blend in then sprinkle with the lemon juice and stir till thoroughly mixed together.
  • 4
    Unroll pie crust and position into a 9 inch glass pie plate. Press down to conform to pie dish.
  • 5
    Fill pie crust with sliced apple mixture. Then top with second crust. Tuck the edge of top crust to the bottom edge of the base crust then crump together.
  • 6
    Now brush top of crust with evaporated milk or an egg wash. Make 5 or 6 slits in top of crust so steam can escape during cooking. Then sprinkle top with decorators sugar.
  • 7
    Place pie plate on a shallow baking sheet to catch any potential drips during baking. Then place in preheated 425 degree oven and bake for 20 minutes. After 20 minutes, you may want to cover the edge of pie with aluminum foil to prevent over browning of the edges. Then continue baking for an additional 30 minutes, or until top crust is golden brown.
  • 8
    Remove pie from oven and allow pie to cool for at least a few hours before cutting. Serve plain as is or with your favorite ice cream.
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