Apple Honey Pie

November 21, 2012


For the crust:

  • 2 cups all purpose flour
  • 1 5/8 sticks (13 Tbs.) unsalted butter, chilled
  • 1 teaspoon salt
  • up to 1/4 cup ice water

For the filling:

  • 7 small Granny Smith Apples
  • 2 Tablespoons butter
  • 2 Tablespoons instant tapioca
  • 1/2 cup Gallberry Honey


  • Prepare the crust by cutting in butter to flour and salt until it resembles coarse cornmeal.  Add water 1 Tbs. at at time and mix in with a fork just until the dough comes together in a ball.  Do not knead.
  • Separate dough into two halves, wrap in plastic, and store in refrigerator for about an hour
  • Preheat oven to 400 degrees Farenheit.

    Peel, core, and slice apples
  • Sauté apples in butter until they lose their crunch then remove from heat.
  • Mix honey and tapioca into apples and toss to completely coat all surfaces.
  • Roll out 1 ball of dough to make a bottom crust and line a 9" pie pan.  Prick the bottom all over with a fork.
  • Roll out the other dough ball to make a top crust.
  • Using a slotted spoon, add apples to pie pan then pour the liquid over the top.  Add top crust, pierce the top a few times and put in the oven immediately.
  • Bake 45-60 minutes until the crust is golden brown.
  • Cool completely before slicing. 

If you're entertaining, try serving this with a sweet mead like Iqhilika Fig (click this link) or a good sparkling wine like Roederer Estate Brut (click this link).  You'll be glad you did.

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