Classic Apple Pie with Granny Smith and HoneyCrisp Apples
A traditional American apple pie featuring a perfect blend of tart Granny Smith and sweet HoneyCrisp apples, enhanced with warm spices and a hint of lemon. The tapioca flour creates an ideal thickening without making the filling gummy, while the dual-apple variety provides complex flavor and texture. This homemade version delivers the quintessential comfort dessert perfect for holidays, family gatherings, or any time you crave that classic bakery taste at home.
Ingredients
- 1 recipe pie crust
- 5 pounds granny smith and HoneyCrisp apples, peeled, cored and sliced thinGala apples1:1availability
slightly sweeter result
- ¼ cup brown sugar
- 3 tablespoons tapioca flour
- 1 tablespoon vanilla
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- juice and zest of one lemon
- 1 egg, lightly beaten
- 2 tablespoons turbinado sugar
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Roll out one dough disk on floured surface to 13-14 inch round, transfer to pie plate
- 3
Combine apples, brown sugar, tapioca flour, vanilla, cinnamon, nutmeg, lemon zest, lemon juice and salt in large bowl
- 4
Spoon apple mixture into pie crust and spread evenly
- 5
Roll out second dough disk and place over apples
- 6
Trim excess dough and crimp edges to seal
- 7
Brush surface with beaten egg and sprinkle with turbinado sugar
- 8
Poke small holes in top crust for steam vents
- 9
Bake until golden brown and bubbly
- 10
Cool completely on wire rack
Tips
Use a mix of apple varieties for best flavor and texture balance in your filling.
Cool pie completely before slicing to prevent runny filling and ensure clean cuts.
Brush egg wash only on crust, avoiding filling, for best golden color without burning.
Good to Know
Cover and refrigerate up to 3 days
Assemble pie day before, cover and refrigerate, add 10 minutes to bake time
Serve at room temperature or slightly warm, with vanilla ice cream or whipped cream
Common Mistakes
Roll crust evenly to avoid thick spots that bake unevenly
Vent top crust to prevent filling from bubbling over
Cool completely to avoid runny slices when cutting
Substitutions
Gluten-Free Swaps
General Alternatives
slightly sweeter result
FAQ
Can I make this pie ahead of time?
Yes, bake completely and store covered at room temperature up to 2 days, or refrigerate up to 4 days.
What if I don't have tapioca flour?
Substitute with equal amount cornstarch or 2 tablespoons all-purpose flour for similar thickening.
Can I freeze this apple pie?
Yes, freeze baked pie up to 3 months wrapped tightly, or freeze unbaked pie and bake from frozen.