No matter what it's called, I have to say they're my new favorite type of apples. They're extremely juicy and firm, which I prefer over the softer creamier apples. I love that it's very tart, but has that honey sweetness that just creates the perfect balance. I also noticed that it retains its color very well after being sliced and stored. Being that they're so large, I could only eat half of the apple at one time, so I rubbed some vinegar on the meat of the other half, stored in a ziploc bag in the fridge and the next day, they barely had turned brown!!
Unfortunately, honeycrisps are hard to come by. They're under the Plant Patent Act and can only be grown and cultivated by those licensed by the state of Minnesota where it was first grown.
One things for sure, they're amazing to bake with.
- 1 ¼ cup flour
- 2 tbsp sugar
- ¼ tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tbsp salt
- 1/3 C butter chilled (a stick & 3 tbsp)
- 2 tsp pure vanilla extract
- 1/3 cup ice cold water
Using a food processor pulse dry ingredients until well incorporated. Add chilled butter and pulse until mixture resembles damp course sand. Add vanilla extract and ice water.
Take out of processor and by using your hands or a spatula combine until dough forms. Wrap with plastic wrap and form into a disc. Refrigerate for at least 10 mins.
Take out, place between 2 floured parchment or wax paper, roll dough out to a circular shape and about 1/8 inch thickness (the thickness of 2 quarters), then refrigerate again for 10 minutes.
- 1 honeycrisp apple sliced into wedges (any kind of apple can be used!)
- 3 tbsp brown sugar
- 2 tbsp flour
- pinch of cinnamon
- 1 tsp vanilla extract
Preheat oven to 375 degrees F.
In a small saucepan, heat up all the ingredients to create a creamy sauce. Do not cook the apples because you will bake them in the oven.
Take the apple filling and arrange in the center of the crust you've just prepared. Fold over the edges creating a circular envelop for the filling.
Spray a cookie sheet with non-stick or just use parchment paper. Brush with a little bit of butter, then dust some sugar (1 1/2 tsp should suffice). Bake for 30-35 minutes or until edges of crust start to brown.
Do not overbake or else crust will become too hard! Crust is meant to be a little pale with some browning on the edges :)