If you're looking for a pie that's the perfect blend of sweet and tart, you've found your match with this Rustic Honeycrisp Apple Pie. Using Honeycrisp apples, known for their crisp texture and balanced flavor, this pie is a seasonal delight that's sure to impress at any gathering.
The star of this pie is, of course, the Honeycrisp apples. Their natural sweetness and firm texture make them ideal for baking, as they hold up well and provide a nice contrast to the flaky crust. Next up, the granulated sugar and light brown sugar work together to create a caramel-like sweetness. The touch of all-purpose flour helps to thicken the filling as it bakes. Our spices, cinnamon and nutmeg, add warmth and depth to the flavor profile. A dash of salt balances the sweetness, while lemon juice keeps the apples from browning and adds a refreshing tartness. Small pieces of unsalted butter give the filling a rich, velvety finish. Lastly, using a refrigerated pie crust makes this recipe quick and easy without compromising on that homemade feel.
This pie pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a cozy fall dessert, serve it warm with a drizzle of caramel sauce. If you're feeling adventurous, try a slice with a sharp cheddar cheese on the side — a classic combination that highlights the pie’s flavors.
Start by preheating your oven to 425°F (220°C). This ensures that your pie will bake evenly and the crust will be nicely golden. Meanwhile, in a large bowl, toss together your sliced Honeycrisp apples, both sugars, flour, cinnamon, nutmeg, salt, and lemon juice. Stir until the apples are well coated, then let them sit for about 10 minutes. This resting time allows the flavors to meld and the apples to release some of their juices.
While the apples are resting, roll out one of your refrigerated pie crusts and gently fit it into a 9-inch pie plate. If you're worried about sticking, a light dusting of flour on your work surface can help. Pour your apple mixture into the crust, making sure it's evenly distributed. Dot the top with small pieces of butter, which will melt into the apples as they bake.
Next, roll out the second pie crust and lay it over the top of your pie. Trim any excess dough hanging over the edges, then crimp the edges together to seal in the filling. Don’t forget to cut a few slits in the top crust; this allows steam to escape, preventing a soggy pie. Brush the top with a beaten egg to give it that beautiful, golden finish once it’s baked.
Place your pie in the preheated oven and bake it for 45 to 50 minutes. You'll know it's ready when the crust is a deep golden brown and the filling is bubbling up through the slits. Once done, let the pie cool on a wire rack for at least 2 hours. This cooling time is crucial as it helps the filling set, making it easier to slice.
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