Honey-Crisp Apple Pie
Who doesn’t love an Apple Pie!
This is an easy and universal Apple pie recipe. The dough especially can be used for any type of pie!
Scroll to the bottom for notes and products I used.
Prep Time: 35-45 mins (not including chilling) Cook Time: 55-65 mins Servings: 8-10
Applesauce Pie Dough Recipe
Ingredients:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold applesauce
- ½ cup cold unsalted butter, cubed
- 4-6 tablespoons ice water (as needed)
Directions:
1. In a large mixing bowl, whisk together the flour, and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
3. Add the cold applesauce to the flour and butter mixture. Stir or mix gently until the dough starts to come together. The applesauce will add moisture while helping to bind the dough.
4. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough starts to form. Stop adding water when the dough is moist but not sticky and just comes together when pressed.
5. Divide the dough in half and form each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
Apple Filling
Ingredients
- 6-7 medium apples (Granny Smith, Honeycrisp, or a mix)
- ½ cup maple syrup
- 2 tablespoons all-purpose flour (for thickening)
- 2 tablespoon potato starch
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (optional)
- Pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter (optional, for extra richness)
- ½ tsp Vanilla Extract
- ¼ cup water (or apple juice)
Directions:
1. Peel, core, and slice the apples into ¼-inch thick slices. You can cut them thinner or thicker depending on your preference, but aim for uniformity for even cooking.
2. In a large bowl, combine the flour, potato starch, cinnamon, nutmeg, allspice, and salt.
3. Toss the apple slices with lemon juice, then add the dry ingredients mixture. Stir to coat the apples evenly.
4. In a large saucepan over medium heat, melt the butter (if using). Add the maple syrup, vanilla extract, apples and the ¼ cup of water. Stir occasionally, allowing the apples to soften and the mixture to thicken, about 10-15 minutes. If you like a saucier filling, you can add a little more water or apple juice.
5. Once the filling has thickened and the apples are tender but not mushy, remove the pan from heat and let it cool. The filling can be used immediately for pie or stored in an airtight container in the refrigerator for up to 4-5 days.
This filling works perfectly for pies, turnovers, or as a topping for desserts!
Creating a Pie Shield:
1. Use a Pie Shield with Foil: Cut a piece of aluminum foil large enough to cover the edges of the pie. Fold the foil in half, then cut a semicircle from the center, creating a ring when unfolded. This will shield the edges from burning while allowing the center to bake properly.
2. Prevent Sticking to Unbaked Dough:
- Lightly spray the shiny side of the foil with non-stick cooking spray before placing it over the crust.
- Alternatively, you can use parchment paper between the foil and the dough to act as a barrier.
3. Remove Foil Mid-Baking: After the pie has baked for about 15–20 minutes (when the crust has firmed up), carefully remove the foil to allow the rest of the pie to brown evenly without over-baking the edges.
Pie Shield with Parchment Paper:
If you want a DIY option, you can use parchment paper. Cut a ring of parchment similar to how you’d cut foil (fold, cut a semicircle), then place it over the pie crust. This is less likely to stick compared to aluminum foil.
Regular Pie Baking Directions (filling + double crust):
1. Preheat your oven to 400°F (200°C).
2. Roll out the first disc of dough and fill the bottom of your 9” pie dish. It should reach to the edges of the dish.
3. Add your filling to the unbaked pie crust. If using a top crust, lay it over the filling, trim excess dough, and crimp the edges. You can cut slits or make a lattice design to allow steam to escape.
4. Roll out the second disc of dough for the top crust after adding the filling. Assemble how you’d like.
5. Bake the assembled pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
6. Allow the pie to cool for at least 1-2 hours before serving to let the filling set.
This dough has a slightly softer texture due to the applesauce, but it’s still perfect for holding up to fruit, custard, or cream fillings. The applesauce adds a hint of sweetness and moisture, giving it a unique twist!
What I use:
Organic Honeycrisp Apples
Notes:
Baking time is for a ceramic dish. A glass dish should be around the same time and a metal dish would be 10-15 mins less in baking time. For the first time using this recipe keep an eye on your dish. Every oven is different as well.