Double Crust Honey Crisp Apple Pie – a delicious recipe with Honey crisp apples, lemon juice, flour, sugar, butter cold, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel, seed and core all apples. Remove skins and discard (or they can be dehydrated and later used to make a lovely apple tea).
2
Place all apples in a bowl and sprinkle lemon juice to prevent discoloring. Next, add flour and mix well. Add sugar to coat and mix gently.
3
Place one round sheet of pastry dough on bottom of pie dish. Gently use the tips of your fingers to press the dough outwards so that some is pushed past outer edges of dish.
4
Place apple mixture in the pastry dish and spread evenly. Place diced butter in various places underneath the apples. Next, add on top.
5
Place second sheet of round pastry dough on top. With the tips of your fingers, press into the bottom layer of pastry dough and crimp. Continue all the way around until you have finished.
6
Using a straight-edged knife cut 4 slits into the pie's top layer of dough. Brush the entire surface with milk and dust with sugar.
7
Bake for 15 minutes. Reduce heat to 350u00b0, cover the crust with a guard or aluminum foil and bake for one hour or until crust surface is golden brown. Allow to cool completely before serving.
237
kcal
Calories
9
g
Fat
40
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 Honey crisp apples or any semi-sweet apples, 2 tablespoons lemon juice, 3 tablespoons all purpose flour, 1/4 cup sugar plus more for dusting, and more.
Yes, Double Crust Honey Crisp Apple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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