🥧 Classic Honeycrisp Apple Pie with Buttery Lattice Crust

This Honeycrisp Apple Pie features a rich, buttery filling, a tender all-butter crust, and warm fall spices. With a glossy lattice top and a hint of crunch from sanding sugar, it's the ultimate cozy dessert for the holidays — or any time you’re craving a slice of nostalgia.

🛒 Ingredients

🥧 For the Pie Crust

1 all-butter double pie crust

🍏 For the Apple Filling

7–8 Honeycrisp apples (about 3 lbs), peeled, cored, and thinly sliced
1 ½ tsp ground cinnamon
⅛ tsp ground ginger
⅛ tsp ground nutmeg
¼ tsp salt

🍯 For the Buttery Pie Sauce

1 stick (½ cup) unsalted butter
¼ cup all-purpose flour
¼ cup water
¼ cup granulated sugar
¼ cup dark brown sugar, packed
1 tsp pure vanilla extract

🥚 For the Topping

1 egg, beaten with 1 tbsp water (egg wash)
½ tbsp coarse sanding sugar

👨‍🍳 Instructions

1. Prepare the Pie Crust

Make your double pie crust and chill it for at least 1 hour.
Roll out half the dough into a 12-inch circle on a floured surface.
Place it into a 9-inch pie dish and brush with egg wash.
Refrigerate the crust while you prepare the filling.

2. Preheat the Oven

Preheat to 425°F (220°C).

3. Make the Buttery Filling Sauce

In a saucepan over medium heat, melt the butter.
Whisk in flour and cook for 1 minute, forming a paste.
Add water, granulated sugar, and brown sugar. Stir to combine.
Bring to a gentle boil, then reduce heat and simmer for 3 minutes, stirring occasionally.
Remove from heat and stir in the vanilla extract. Let cool slightly.

4. Spice the Apples

In a large bowl, combine sliced apples with cinnamon, ginger, nutmeg, and salt.
Toss until evenly coated, then pour the cooled sauce over the apples. Stir to coat well.

5. Assemble the Pie

Pour the apple filling into the prepared bottom crust.
Roll out the second pie crust and cut into 1¼-inch wide strips.
Arrange into a lattice pattern, trimming and crimping the edges.
Brush with remaining egg wash and sprinkle with coarse sanding sugar.

6. Bake the Pie

Bake at 425°F (220°C) for 20 minutes.
Reduce heat to 375°F (190°C) and bake for an additional 30 minutes, until the crust is golden and the filling is bubbly.
Cool the pie for at least 3 hours before slicing.

📌 Tips & Variations

Apple Varieties: Not a fan of Honeycrisp? Use Granny Smith, Golden Delicious, or Jonagold apples.
Sweeter Apples? Taste your apples! You may want to reduce or increase the sugar based on sweetness.
No Lattice? Use a full top crust, but cut slits for ventilation.
Egg Wash Tip: This gives the crust a beautiful golden shine and helps the sugar stick.
Cool Before Serving: This allows the filling to set properly.

🧊 Storage & Make-Ahead

🍽️ To Store:

Room Temp: Covered pie keeps 2 days.
Fridge: Store up to 3 days, covered tightly.

❄️ To Freeze:

Unbaked Pie: Wrap tightly in plastic + foil. Freeze up to 1 month.
Baked Pie: Cool, then wrap and freeze for up to 3 months.

🔁 To Bake from Frozen:

Unbaked Pie: Bake as directed, adding 15 extra minutes.
Baked Pie: Thaw overnight, then reheat at 350°F for 15 minutes to crisp the top.

🍨 Perfect Pairings

A scoop of vanilla bean ice cream
A dollop of whipped cream
A drizzle of warm caramel sauce

Classic Honeycrisp Apple Pie with Buttery Lattice Crust