Cinnamon Honeycrisp Apple Pie

I accidentally discovered this recipe somewhere around 10 years ago. It was fall, I got into baking that season and I was searching for recipes that could use the surplus of apples we had sitting in the fridge. This was also around the same time I discovered AllRecipes.com (long before I discovered food blogs, or any blogs for that matter). To be honest, this site is still one of my favorite places to go when I’m looking to try “the best” of anything. I’m a firm believer that if there’s 1,000 5-star reviews, chances are the recipe is worth trying. And this one has nearly 10k…

For someone who had never made a pie, I was intimated and worried that pouring a hot sugar mixture onto a lattice cost that just took 10 minutes would be disastrous. But it’s literally what makes it so good. And this one is easy (except for the lattice crust because I’m bad at stuff like that!)

And although I don’t think 10k people can be wrong about this recipe’s perfection, I’ve made a couple of minor tweaks to it over the years. I love adding two additional ingredients – cinnamon and Honeycrisp apples. Scroll all the way down for the recipe, including my adjustments.

Photos by Kenzie Kokta

Recipe adapted from Grandma Ople’s Apple Pie via All Recipes

Ingredients 

• 6-8 apples (Honeycrisp and Granny Smith)
• Refrigerated pastry crust
• 1/2 c unsalted butter
• 3 tbsp flour
• 1/4 c water
• 1/2 c white sugar
• 1/2 c packed brown sugar
• 1/2-1 tsp cinnamon

Instructions

1. Preheat oven to 425 degrees F.
2. Peel and thinly slice apples.
3. In a saucepan, melt butter, then stir in flour to form a paste. 
4. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Add cinnamon to taste (be careful it’ll be hot). 
5. Place the bottom crust in a pie pan. Fill with apples, mounded slightly (don’t worry, they will fall once they bake.
6. Roll out the top pie crust to about an inch larger in circumference. Cut vertical sections 1-inch wide. Using the sections, create a lattice work crust on the pie. Seal edges by pinching your fingers.
7. Gently pour the sugar and butter liquid over the crust, concentrating on the holes in the lattice. Pour slowly so that it does not run off.
8. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F and continue baking for 35 to 45 minutes, until apples are soft and crust is golden brown.