Organic Honeycrisp apples make luscious pies. When making the filling, it’s helpful to remember a couple of points.
First, be sure to cut the apples into thin slices. The thin uniform slices help the apple slices to cook more quickly and evenly.
Secondly, because Honeycrisps are juicy apples, it’s essential to add an adequate amount of flour to thicken the juice. The amount of sugar is variable depending upon your desired amount of sweetness. I like a full cup!
I also recommend mixing the dry ingredients together before adding them to the bowl of apple slices so that the small measurements of spices get blended well.
Let’s Get Started!
Aren’t these Honeycrisp apples divine? Wash, dry and admire these beauties!
A vegetable peeler makes peeling so easy! Start at stem and remove the peel from the apple flesh in a circular motion. Can you do this without breaking the peel? The Jolly Apple Farmer can!
With a chef’s knife and cutting board, it’s time to cut the apple in half from stem to blossom end.
Turn the halves flat side down and cut them in half to make quarters.
Now that the apple is quartered, a paring knife is best to remove the small parts of the apple core on each apple quarter.
Carefully carve out the core at the blossom end, the middle and the stem skin.
Now we’re ready for the chef’s knife to thinly slice each quarter of the apple.
Turn the apple quarter core side down and thinly slice. With a medium sized apple try to get about 7 slices per quarter of the apple. Protect your fingertips on the hand that holds the apple by curling your fingers under. The side of the blade (not the edge) rests against the middle knuckles of the hand holding the apple.
Turn the quartered apple core side down to stabilize it for easier slicing.
Put all apple slices in large bowl and set aside.
I usually have these basic dry ingredients on hand. A couple pats of butter go on the pie in the final stage of prep. With another small bowl, mix the dry ingredients together before adding them to the bowl.
Let’s do this together. Add some sugar.
A pinch of salt
More than a pinch of cinnamon will both flavor your pie delightfully and fill your home with a holiday scent.
A pinch of nutmeg will be the reason some people go for a second piece of pie!
The flour is a thickening agent. Honeycrisp apples are juicy so the ½ cup of flour will thicken the juice just right.
Stir all the dry ingredients together for even distribution of the sugar, spices and flour.
Sprinkle the dry ingredients over the bowl of apple slices and gently stir. Treat yo self and have a slice!Print
This filling recipe is so delicious you’ll want to use it in more recipes than a two-crust apple pie. Honeycrisp hand pies, apple crisp, apple pie dumplings, and apple pie taquitos are just a few of the variety of desserts that use this recipe as well!
5 large size Honeycrisp apples
1 cup sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup flour
2 tablespoons butter
- For a two-crust apple pie, preheat oven to 400°.
- Peel, core, and thinly slice 5 large or 6-7 medium size Honeycrisp apples.
- Mix all dry ingredients in a separate bowl.
- Add dry ingredients to apple slices gently stirring to coat all the slices evenly.
- The filling is ready to pour into a pie plate with pastry or add to another recipe.
Honeycrisp Apple Pie
- Click here for my perfect ‘Old World’ Pie Crust recipe!
- Dotting the filling with 2 tablespoons of butter keeps the juices from bubbling over and adds additional flavor. Add the top crust and seal by fluting the edge.
- Slice a couple of small vents in the top pastry.
- Bake at 400° for 20 minutes then turn down oven to 350° and bake for 35 minutes. Insert knife into center of pie, if there’s no resistance then the pie is done.