Alright, let’s talk about apple pie. Not just any apple pie, but one with honeycrisp apples. Seriously, if you haven’t tried it, you’re missing out. I’m gonna walk you through how I make mine – it’s pretty straightforward, but the honeycrisps take it to another level.
First off, the apples. Honeycrisps are key. I usually grab about 6-8 medium-sized ones. You want them firm and not too bruised. I give ’em a good wash and then start peeling. I use a regular peeler, nothing fancy. Then, I slice them up – not too thin, not too thick – about 1/4 inch slices. I don’t want apple mush, gotta have some texture.
While I’m slicing, I toss the apple slices into a big bowl and drizzle some lemon juice over them. Keeps them from browning and adds a little zing. Next up, the spices! I usually go with:
- 1/2 cup of sugar (brown or white, whatever I have on hand)
- 1/4 cup of flour (all-purpose works fine)
- 2 teaspoons of cinnamon (gotta have that cinnamon kick!)
- 1/4 teaspoon of nutmeg (a little goes a long way)
- A pinch of salt (brings out the flavors, trust me)
I mix all that dry stuff together in a small bowl, then dump it over the apples. Give it a good toss to coat everything evenly. Make sure every apple slice gets a little bit of that sugary-spicy goodness.
Now, the crust. I usually cheat and use store-bought pie crusts. Hey, no shame in saving some time! I grab two of those round crusts from the fridge section. I unroll one and lay it in my pie dish. Crimp the edges a little bit to make it look nice, you know?
Then, I dump all those spiced-up apple slices into the crust. Pile them high! They’ll shrink down when they bake. I dot the top with a few tablespoons of butter – this is important! It adds richness and makes the apples extra gooey. Seriously do not skip this.
Next, I unroll the second crust and lay it over the top. I crimp the edges together with the bottom crust, sealing it all up nice and tight. Then I cut a few slits in the top crust to let the steam escape. Don’t want a soggy pie!
Okay, almost there. I brush the top crust with a little bit of milk or an egg wash (if I’m feeling fancy) and sprinkle some sugar over it. This gives it a nice golden color and a little extra sweetness.
Pop that baby into a preheated oven at 375°F (190°C) for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it – if the crust starts to get too brown, you can tent it with foil.
When it’s done, take it out and let it cool completely before slicing. Seriously, let it cool. It’s tempting to dig in right away, but it’ll be a hot, gooey mess. Trust me, patience is key.
Once it’s cooled, slice it up and serve! I like mine with a scoop of vanilla ice cream or a dollop of whipped cream. Seriously, it’s the best. The honeycrisp apples stay nice and firm, and that cinnamon-spiced filling is just perfect. Give it a try – you won’t regret it!
