Best Honey Apple Pie Recipes

HONEY CRISP APPLE PIE

Steps:

• 1. Preheat oven to 425 degrees F. Wash peel core and slice apples into thin slices. This is basice Apple Pie recipe. I did a bit of research to learn about these delicious tasting apples, and found they are considered an all purpose apple, so they worked great in my pie, and are great in cakes as well.
• 2. Add apples to a large bowl. Then combine sugar and spices with flour in a separate bowl and stir to blend together.
• 3. Pour sugar mixture over apples, and stir to blend in then sprinkle with the lemon juice and stir till thoroughly mixed together.
• 4. Unroll pie crust and position into a 9 inch glass pie plate. Press down to conform to pie dish.
• 5. Fill pie crust with sliced apple mixture. Then top with second crust. Tuck the edge of top crust to the bottom edge of the base crust then crump together.
• 6. Now brush top of crust with evaporated milk or an egg wash. Make 5 or 6 slits in top of crust so steam can escape during cooking. Then sprinkle top with decorators sugar.
• 7. Place pie plate on a shallow baking sheet to catch any potential drips during baking. Then place in preheated 425 degree oven and bake for 20 minutes. After 20 minutes, you may want to cover the edge of pie with aluminum foil to prevent over browning of the edges. Then continue baking for an additional 30 minutes, or until top crust is golden brown.
• 8. Remove pie from oven and allow pie to cool for at least a few hours before cutting. Serve plain as is or with your favorite ice cream.

HONEY ROASTED APPLE PIE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. In large bowl, mix apples, 1/3 cup honey, the flour and cinnamon, tossing to coat.
• Place 1 pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box. Spoon apple mixture into crust, mounding in center. Top with second crust; seal edges and flute. Cut 4 slits in top crust to allow steam to escape. Place pie plate on cookie sheet.
• Bake on lowest oven rack 55 to 60 minutes or until crust is golden brown and filling is bubbly. Brush with 2 tablespoons honey. Cool completely on cooling rack, about 4 hours.

HONEY APPLE PIE

Steps:

• Fill a pastry lined 9" pie plate with sliced apples, pour over them the 3/4 cup honey and sprinkle with 1 Tsp.
• each cinnamon and vanilla.
• Dot with small pieces of the 2 Tbls.
• butter, cover with slashed top crust.
• Bake at 400 degrees for 35 minutes or until apples are tender.

HONEY APPLE PIE WITH THYME

Steps:

• Preheat oven to 425 degrees. Slice Golden Delicious apples and 3 Granny Smith apples into sixths.
• In a large skillet over medium-high heat, bring 1/4 cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized. Add 3 thyme branches. Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples. Cook apples, turning, until well caramelized on all sides (but not cooked through), about 10 minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining honey, thyme, butter and sliced apples. Add second batch of apples to bowl; combine. Discard all thyme branches.
• Thinly slice remaining Granny Smith apple and add it to bowl. Stir in sugar, ginger and salt.
• On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape apple filling into crust and top with remaining crust. Pinch edges to seal. With a knife, slice 4 vents in top of crust. Place pie on a foil-lined, rimmed baking sheet.
• Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and apples are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

APPLE-HONEY PIE

Steps:

• Make the crust: Whisk the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour with your fingers until it is in small bean-size pieces. Drizzle in 3 tablespoons ice water and the vinegar and stir to moisten. Gradually add up to 2 more tablespoons ice water until the dough holds together when squeezed. Transfer to a sheet of plastic wrap, gather into a disk and wrap tightly. Refrigerate for at least 2 hours or overnight.
• Meanwhile, prepare the filling: Peel and chop the apples. Put half of the apples in a blender with 1 cup water and puree until smooth. Gradually add the remaining apples and blend until smooth, adding more water 1/4 cup at a time as needed.
• Pour the apple mixture into a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium low and simmer, stirring, until very thick and reduced to about 1 1/2 cups, 1 hour 15 minutes to 1 1/2 hours. Let cool.
• Preheat the oven to 400˚ F. Roll out the pie dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge. Prick the bottom and sides of the crust with a fork and refrigerate until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the weights and paper and continue to bake until the bottom of the crust is dry and just starting to brown, 10 to 15 minutes. Transfer to a rack to cool. Reduce the oven temperature to 350˚ F.
• Return the apple mixture to the blender along with 1/2 cup honey and the sugar; puree until combined. Add 3/4 cup heavy cream, the eggs, vanilla and salt and pulse until just combined.
• Pour the mixture into the crust and bake until the filling is puffed and dry to the touch, 1 hour to 1 hour 15 minutes (tent the crust with foil if it is getting too dark). Turn off the oven and let the pie sit inside with the door cracked open, 5 to 10 minutes. Transfer to a rack to cool completely.
• Make the topping: Beat the remaining 3/4 cup heavy cream and 2 teaspoons honey in a large bowl with a mixer until medium peaks form, 2 to 3 minutes. Spread on the pie.

HONEY APPLE PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Bring pie crusts to room temperature, about 15 minutes.
• Heat apple butter in a saucepan over medium heat. Stir in honey, water, flour, and cinnamon; bring to a boil. Reduce heat to low and let simmer while you prepare the pie.
• Place one crust in the bottom of your pan and fill with apples, mounded slightly. Cut the second crust into strips; set aside.
• Gently pour the honey mixture over the apples. Cover with the strips to form a lattice-style crust. Brush any remaining honey mixture on the crust.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and crust is golden brown, about 40 minutes more.

MY HONEY'S APPLE AND APRICOT PIE

Steps:

• FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
• CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
• ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.

HONEY APPLE PIE WITH ORANGE LATTICE CRUST

Steps:

• Make crust:
• {Step One} Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of small peas. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.
• Make filling:
• Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes. Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.
• Position rack in bottom third of oven, and preheat to 425°F. Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch. Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips. Spoon filling into bottom crust. {Step Two} Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough. {Step Three} Crimp crust edge decoratively.
• Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.

HONEY AND SPICE NEW ENGLAND APPLE PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in the butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 40 minutes or until easy to handle., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Whisk egg and water; brush over pastry., In a large bowl, sprinkle apples with lemon juice; toss to coat. Drizzle with honey and toss to coat. Combine the sugar, flour, brown sugar, cinnamon, ginger, nutmeg and allspice; toss with apple mixture. Transfer to crust and dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream and sprinkle with coarse sugar. Place on a baking sheet., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 to prevent overbrowning if necessary.

NO-SUGAR APPLE PIE WITH HONEY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Put flour and salt for crust in a large bowl. Cut in shortening and butter using a pastry blender until they are pea-sized. Mix in water, 1 tablespoon at a time, until dough is slightly firm, adding more water if needed. Split dough in half and roll out each piece separately. Spread one of the pieces neatly over the bottom of a 9-inch pie pan.
• Combine apples, honey, flour, cinnamon, lemon juice, and nutmeg for filling in another bowl. Transfer into the crust. Place remaining pie dough over top and crimp together using your fingers to seal. Make a shallow slit on top with a sharp knife to vent.
• Bake in the preheated oven until juices on top start to bubble, about 50 minutes. Let sit for at least 10 minutes before serving.

APPLE HONEY PIE

Steps:

• Spread apple slices over pie shell.
• Combine eggs, yogurt, cinnamon, salt and honey to make a custard mixture.
• Pour the custard mixture over the spples.
• Sprinkle with walnuts.
• Bake 45 minutes at 375 degree.
• Cool to room tempeture before cutting.

APPLE PIE HONEY WHEAT SCONES

Steps:

• 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• 2. In a large mixing bowl whisk together first 7 ingredients. Add fresh ginger and butter.
• 3. Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up.
• 4. Add the cream, egg, honey, vanilla, and brandy. Knead the dough until it comes together.
• 5. Dump the apples in and press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough.
• 6. On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough. Cut the disc into 8 equal sections.
• 7. Place scones on the baking sheet and sprinkle with Turbonado sugar. Bake for approximately 15 - 18 minutes or until they are golden brown.
• 8. Melt butter and drizzle over the top of a warm scone. Oh my...scrumptious :) Transfer the rest to a wire rack to cool. Store in a sealed container or Ziploc bag. They also freeze well for 3 to 4 months.

APPLE HONEY CRUMB PIE - AUNTS

Steps:

• 1. In a small bowl, blend 1 tablespoon of each - flour, sugar and 1/4 tsp cinnamon. Sprinkle this mixture over the bottom of prepared crust. Set aside.
• 2. In another bowl, mix flour with 1/2 cup sugar. To this mixture whisk in honey, evaporated milk, 3/4 tsp cinnamon, cloves and nutmeg.
• 3. In a large bowl add sliced apples. Pour the honey mixture over the apples and toss to coat.
• 4. Preheat oven to 425 degree F. Arrange the coated apples in your pie crust. Pour any remaining sauce over the apples. Dot with butter & remaining 3/4 tsp cinnamon. Place into preheated oven and bake for 35 - 40 minutes or until apples are tender. Watch the crust carefully so as not to burn. If getting to dark, make guards out of foil and place around crust. Or use store bought crust guards if you have.
• 5. While pie is baking, make crumb topping. In a small bowl combine dry ingredients and then cut in the butter with a pastry blender, or I used my fingers.
• 6. After apples are cooked,reduce oven to 375 degrees and sprinkle evenly with crumb mixture.
• 7. Bake another 10 minutes, or until desired doneness is achieved. This pie is delicious served with ice cream. Enjoy!

HONEY CRISP APPLE PIE

Steps:

• Peel apples and cut into 1/4 inch slices
• Place in large kettle with butter and 2TBs of water. Cook until butter is melted.
• Add sugar, Spices and raisins if desired. Stir well. Cook on medium heat covered for 10 minutes.
• Mix 3 tablespoons of cold water with the 2 tablespoons of cornstarch.
• Slowly add cornstarch mixture to apples and stir well until thickened. Remove from heat to cool. Make sure filling is cool before filling crust.
• In a bowl mix all ingredients together for crumb topping. It will look slightly crumbly. Place in refrigerator.
• Pie crust: I a food processor or blender. Add the flour and salt. Pulse together until combined.
• Cut cold butter up. Add to flour mixture and pulse together.
• Add a TB of cold ice water and pulse. Add another tablespoon of ice water and pulse again. Pulse until it forms a ball. Add 1 tablespoon of water at a time as needed. Usually, you only need 2 to 3 tablespoons.
• Remove dough. Place on plastic wrap snd flatten with hand into a circle. Refrigerate until needed.
• Roll on floured surface using wax paper to cover dough. Roll about a 12" circle. Lift and place in pie pan. Make sure edges are covered.
• Preheat oven to 350°. Bake piecrust for 10 minutes at 350 degree's. Remove from oven and set aside.
• Put the filling inside the crust and sprinkle with crumb mixture.
• Bake at 350 degree's on sheet pan about 50-60 minutes or until crumb topping is nicely browned and apples are tender. Note:: if crumb topping browns to quickly. Lay a piece of foil over top of pie so that crumbs do not get overly browned.
• Remove from oven to cool on rack.

HONEY APPLE PIE WITH THYME

Steps:

• 1. Preheat oven to 425 degrees. Slice Golden Delicious apples and 3 granny smith apples into sixths. 2. In a large skillet over medium-high heat, bring 14 cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized. Add 3 thyme branches. Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples. Cook apples, turning until well caramelized on all sides, but not cooked through, about ten minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining honey, thyme, butter and sliced apples. Add a second batch of apples to bowl, combine. Discard all thyme branches. 3. thinly slice remaining granny smith apple and add it to bowl. Stir in sugar, ginger and salt 4. On a lightly floured surface roll out both crusts to a 12 inch circle. Place one crust in 9 inch pie plate. Scrape apple filling into crust and top with remaining crusts. 5. Bake for 15 minutes, reduce heat to 350 and continue baking about 45 min. Let cool for 30 minutes before slicing.

APPLE PIE HONEY

Steps:

• http://cooking.nytimes.com/recipes/449-honey-apple-pie-with-thyme

HONEY ROASTED APPLE PIE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. In large bowl, mix apples, 1/3 cup honey, the flour and cinnamon, tossing to coat.
• Place 1 pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box. Spoon apple mixture into crust, mounding in center. Top with second crust; seal edges and flute. Cut 4 slits in top crust to allow steam to escape. Place pie plate on cookie sheet.
• Bake on lowest oven rack 55 to 60 minutes or until crust is golden brown and filling is bubbly. Brush with 2 tablespoons honey. Cool completely on cooling rack, about 4 hours.

APPLE-HONEY PIE

Steps:

• First, make the Sugar Dough: In a food processor fitted with the metal blade, combine the flour and sugar. Add the butter and process until the mixture resembles fine meal. In a small bowl, whisk the egg yolks with 1 tablespoon of the cream. Scrape into the processor and process until a ball begins to form, adding more cream if necessary to bring the dough together. Remove the dough and, on a lightly floured surface, press it down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
• To form the crust, divide the pastry into two parts. Wrap one in plastic wrap and set aside. On a lightly floured surface, roll the other piece into a round large enough to line and overlap a 10-by-2-inch pie plate. Transfer to the pie plate and, leaving a 1/2-inch overhang, trim the edge with a sharp knife. Tuck the overhang under itself to make a thicker rim. Refrigerate for at least 30 minutes. (If using a glass pie plate, remove 15 minutes before filling.)
• To prepare the filling, peel, core, and quarter the apples, then cut into 1/4-inch slices. Divide the butter among 2 or 3 large skillets and melt it over medium heat until it just begins to brown and smell nutty. Divide the apples among the skillets and stir gently to coat with butter. Saute over medium heat until lightly browned and tender, 15 to 20 minutes, stirring often. Transfer the apples to a large baking sheet and spread out evenly to cool.
• Preheat the oven to 400 degrees. In a small saucepan, warm the Calvados over medium-low heat. Combine the prunes, apricots and figs in a small bowl and pour the Calvados over. Leave to plump for 15 minutes, then drain off any excess liquid.
• In a large bowl, stir together the apples, dried fruit, honey, lemon juice, cinnamon, zests and nutmeg. Spoon the filling into the prepared pie plate. On a lightly floured surface, roll out the remaining dough to a 9-inch circle and transfer to the pie. Pinch the edges together. With the tip of a sharp knife, cut several evenly spaced 1-inch vents in the top pastry. Brush with egg white and sprinkle with sugar.
• Bake the pie for 30 minutes. Turn down the oven to 350 degrees F and bake until the crust is golden brown, 35 to 40 minutes more. Transfer to a wire rack to cool before cutting into wedges and serving.