Indulge in a delicious homemade apple pie made with juicy Honeycrisp and Mcintosh apples. This easy recipe is perfect for any occasion and will leave your taste buds coming back for more.
This apple pie features a flaky crust and tart, yet sweet, apples with a hint of cinnamon.
This is the best pie I have made and there is a reason why. Read on!
Apple pie is one of the most popular desserts in America and for good reason.
Apples are abundant and easy to store over the winter. Therefore they are delicious served during the holidays.
They’re also a symbol of patriotism.
Eaten hot or cold, with or without vanilla ice cream, apple pie is uniquely American.
McIntosh apples (not MacIntosh – that’s a computer) are tart and sweet and very juicy and are best for making applesauce and apple cider because they break down easily and impart amazing apple flavor.
But when added in combination with other apples, it makes apple pie filling bursting with amazing apple flavor and perfect for apple pie.
These apples become softer quicker than other apples, and they don’t hold their shape as well. But their juices thicken nicely.
When using a 1 to 3 ratio of Mcintosh apples to Honeycrisp apples, the result is the best tasting apple pie.
This combination brings apple cider notes to the pie with a balance of sweet and tart.
Honeycrisp apples are tart and sweet and like its name implies you taste notes of honey in every bite of this crisp apple.
They pair perfectly with Mcintosh apples in a pie because they don’t shrink as much while cooking and don’t release as much liquid.
Whether you make your own pie dough or purchase premade at the grocery store, the result is delicious.
You simply need a few ingredients from the grocery store to get started.
Ingredients you’ll need
Apples. Select 3-4 large Honeycrisp apples and one McIntosh apple for a standard pie pan.
Sugar. You’ll need brown and white granulated sugar.
Lemons. You will use the zest and juice.
Cinnamon. Fresh is best.
Flour. All purpose or white whole wheat.
Pre-made pie crust. Look in the dairy aisle for selections.
How to make this easy apple pie recipe
Step 1: Heat oven to 425 degrees F. Place one of the pie crust in 9-inch glass pie plate. Press firmly against side and bottom and prick the bottom with a fork.
Step 2: In a large mixing bowl, gently mix the dry ingredients with the sliced apples and spoon the mixture into the pie plate. Place the second crust on top, and crimp together the top crust with the edge of the bottom crust to seal. Use a knife to make slits in the top crust or cut out shapes from the top crust. Brush an egg wash over the top cover and sprinkle with a light coating of sugar.
Step 3: Bake 30 minutes and reduce the temperature to 350 degrees F baking an additional 20 minutes or until the apples are tender and crust is golden brown. Cover the crust with tin foil after first 20-30 minutes of baking to prevent excessive browning.
Equipment you’ll need
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- 9-inch pie plate
- Large mixing bowl
- Cutting board
- Baking tray
- Apple corer
- Sharp knife
- Cut outs for the dough
What are the best varieties of apples for apple pie?
Fresh, raw apples that are delicious for making the perfect apple pie include Granny Smith apples, Golden delicious, Jonagold, Braeburn and Pink lady.
Should you pre-bake the bottom crust of an apple pie?
You do not need to pre-bake the crust for this recipe. Simple prick a fork along the bottom of the pie crust before adding in the tart apples.
How to make store bought premade pie crust taste better
Making a homemade crust is a time consuming labor of love. Sometimes you want a pie without having to take the time to make the pie dough from scratch.
Follow these tips for making a store bought crust taste homemade.
- Buy a crust made with butter, like Pillsbury, Trader Joe’s or Whole Foods brands.
- Brush melted butter on the crust to add moisture and texture.
- Make sure your filling is homemade and made with real ingredients.
- Sprinkle shortbread or vanilla wafer cookie crumbs pulverized in a food processor to the bottom pie crust.
Will this pie need to be refrigerated?
Apple pies do not need to be refrigerated after baking.
They will keep well for two days at room temperature on the counter.
Simply cover the apple pie plate with aluminum foil or plastic wrap.
How is apple pie best served?
It’s important that apple pie be given several hours to cool.
This allows the filling to thicken and prevents the inside of the pie from falling apart once you cut into it.
Serve this pie at room temperature with vanilla ice cream or warm it first in a 350 degree F oven for 15 minutes ahead of time.
Add caramel sauce and sprinkle each slice with chopped pecan for a decadent presentation.
Other desserts with apples
- APPLE STRAWBERRY GALETTE
- EASY APPLE GALETTE RECIPE
- WARM APPLE BAKE
- IRISH APPLE CRUMBLE WITH A WHISKEY WHIPPED CREAM
- HONEYCRISP APPLE CRISP (HONEYCRISP APPLE RECIPE)
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Homemade Apple Pie Recipe (with store-bought crust)
- 2 pounds large fresh apples 1-2 McIntosh, 3-4 Honeycrisp
- 1/3 cup brown sugar
- 1/3 cup granulated white sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 unbaked ready-made, 9-inch pie crust
- 2 tablespoons unsalted cold butter
- 1 egg beaten
- 1 teaspoon granulated sugar
- Peel, core and slice the Honeycrisp apples to 1/4-inch thick. Slice the McIntosh apples a little thicker than 1/4 inch. Toss with lemon juice.
- Mix together the apple slices, sugar, flour, lemon peel, cinnamon and salt in a large mixing bowl. Let the filling mixture stand for about 10 minutes while the oven is preheating.
- Preheat the oven to 425° F and position a rack in the lower third of the oven. Place a baking sheet on the rack and allow it to preheat with the oven.
- Prepare the bottom pie shell by fitting it into a 9-inch pie dish and trimming it along the edge, if necessary.
- Prepare the top cover crust as well on a lightly floured surface with any designs you wish to feature.
- Pour the apple mixture evenly into the bottom crust and add butter to the top of the apples with the butter cut into small pieces.
- Cover the apple pie with the top pie crust and seal the edges by crimping the bottom crust with the top crust.
- Cut steam vents into the top crust with a sharp knife or cutout. Glaze the top of the pie crust with the beaten egg wash and sprinkle with sugar.
- Bake the pie for 30 minutes on the preheated baking sheet.
- After 30 minutes reduce the temperature to 350° F and cover with a pie shield if necessary and continue baking in the lower oven for an additional 20 minutes until the juices have begun to bubble through the vents and the crust is golden brown.
- Remove the pie from the oven and allow it to cool completely on a wire rack for at least three hours. This will allow the filling to thicken properly.
- Serve the pie as is or a la mode. Store any leftovers covered with tin foil at room temperature for up to three days.
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