Ripe Recipe: Honeycrisp Apple Pie


  • 8 medium honeycrisp apples
  • 2 1/2 tbsp lemon juice
  • 3/4 cup granulated sugar
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground cinnamon
  • 3 tbsp all-purpose flour
  • 2 pie crusts, room temperature
  • 3 tbsp evaporated milk
  • 1 1/2 tbsp regular sugar or decorator’s sugar

Preheat oven to 425 degrees fahrenheit. 

Wash, peel, core, and slice apples into thin slices. Add into a large bowl.

Combine sugar and spices with flour in a separate bowl.

Pour sugar mixture over apples and stir to blend in. Sprinkle with lemon juice and continue to stir until thoroughly mixed.

Unroll pie crust and place into a nine-inch glass pie plate. Press down to conform to pie dish.

Fill pie crust with sliced apple mixture. Then, top with second crust. Tuck edge of top crust into the edge of the bottom crust. Crimp crusts together. 

Brush top of crust with evaporated milk or an egg wash. Make five or six slits in top of pie crust, allowing steam to escape during baking. Then sprinkle top with decorator’s sugar.

Place pie plate on a shallow baking sheet to catch any potential drips during baking. Start to bake. After 20 minutes, you may want to cover the edge of the pie with aluminum foil to prevent overbrowning of the edges. Continue baking for an additional 30 minutes or until the top of the crust is golden brown.

Remove pie from oven and allow to cool for at least a few hours before cutting. Serve plain or with your favorite ice cream. 

Recipe from Rose Mary Mogan at