From Scratch Honey Apple Pie

Who doesn’t love apple pie?! But, oh my, honey apple pie is something special. Not only are the flavours in this pie unique and amazing, but if you are wanting to make an apple pie without white sugar and move to something more natural, honey is a great choice! The flavour and texture that honey adds to a traditional apple pie needs to be experienced. This might be your new favourite apple pie variation.

What apple are best for pie?

This is a question I see often. There are so many varieties of apples, which ones are going to be best for my pie? I use a variety of apples in my pies. I will go over a few of my top choices, but it is really a matter of your own preference. Which apples are your favourite? Do you like soft mushy homemade apple pie filling or one where the apples have a bite and holds their shape?

These are my go-to apples:

• Granny Smith– These apples are tart and quite firm. They do well in baking because they tend to hold their shape. They are one of the most popular apple varieties and should be no problem to find at your local store or market.
• Fuji– These apples are much sweeter than granny smith, but they still have a bit of tartness to them. They hold up well in baking and are also a very popular variety.
• Honeycrisp– The characteristics of this variety are spelled out in the name. Sweet but crisp enough to hold their shape while baking. Another perfect choice!
• Gala– This is one of my favourite apple to eat raw. It has deliciously sweet smooth flavour. I almost always see this variety at the grocery store. They should be no problem to find at most grocery stores or markets.
• Cortland– Another great crisp and sweet-tart apple. These are popular apples to eat fresh, bake, or cook with.
• Empire– Another sweet and tart apple. This flavour profile lends itself well to eating fresh, baking, or cooking with.
• Your family’s favourite – This will always be the best choice!
• Mixture– When I make an apple pie, I love to make it with a mixture of three different types of apples. Some tart and some sweet, I like the variety and complexity of flavours it lends to the apple pie.

How to store my apple pie

Pies, and other fancy desserts, are often made for big family feast meals, like Christmas and thanksgiving. I always seem to be piling left-overs high in the fridge and trying to make space for everything.

Since this apple pie filling is made without eggs and without milk, you can leave it out on your counter for up to two days. If you haven’t finished it by then, store the rest in the refrigerator.

How to freeze apple pie. Wrap it in cling-film, or store in an air-tight container in the freezer. When you are ready to use it, let it come back up to room temperature, slice and serve.

If you want to reheat the apple pie, cover the top with foil and place it in a preheated 350 degrees F (180 degrees C) oven for about 10 minutes.

To freeze apple pie filling, place in an air-tight container and store in the freezer for up to 3 months. Remove and let come to room temperature, before filling your pie shell.

What pastry to use for apple pie

The second most important part, the crust! I have tried a few different pie crust recipes over the years. This is our favourite recipe for apple pie dough. It is simple to make, bakes well, and tastes amazing! This recipe makes 3 double pie crusts. During the holidays I bake a lot of pies, so I need a big batch. If you are only making one or two pies, you can freeze the rest. Or cut the recipe in half. The apple pie and pie crust recipe is below.

To store your dough for later use:

• Split the dough into 1 pie size portions.
• Form each portion into a disk.
• Wrap each disk in cling-film. Either store in the fridge, if you will be using it soon, or label and store in the freezer for longer storage.
• If have stored it in the fridge, it is ready to use right away. You may need to leave it out on the counter for a few minutes before rolling it.
• If you have stored it in the freezer, pull it out a day or two before needed and store in the refrigerator. Then follow the previous step.

Big Batch Holiday Pie dough

flour and filigree

Perfect every time. Makes enough for 3 double crust pies.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

chill 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course bread

Cuisine British

Servings 3 double pie crusts

Calories 527 kcal

Ingredients

  

• 5½ cups all-purpose flour
• 1½ teaspoons salt
• 1 teaspoon baking powder
• 3 Tablespoons brown sugar
• 2 cups cold butter cubed
• 1 egg beaten
• 1 Tablespoon vinegar
• ⅔-¾ cups cold water

Instructions

 

• In a large bowl mix together flour, salt, baking powder, and brown sugar.
• Cut the cold butter into little cubes, about 1cm x 1cm.
• Mix the cubes into the flour mixture, then with your finger tips, rub the butter and flour through your fingers until it resembles coarse meal. (You can also use a pastry blender for this. If you are doing a smaller batch, you can pulse it in the food processor)
• Add the beaten egg.
• Mix the vinegar into the cold water and add it a little at a time, while you are mixing with your hands, until the dough holds together. (You may not need all of the water)
• Split the dough into portions (one for each pie), form each into a disk.
• Wrap each in cling-film and chill in the refrigerator for about 1 hour.
• Roll out and line pie plates. Chill in the fridge or freezer until ready for use. Then cook according to your pie recipe.

Keyword bread, pastry, pie

You can also use store bought frozen pie crust to make this apple pie. Fill the base crust with the filling then invert a second crust for the top and pinch it closed to seal. Cut vents in the top crust before baking.

Why is my apple pie runny?

This is by far the biggest pie problem home cooks encounter. The watery apple pie that just wont hold together.

To ensure you do not run in to this problem, you can do 4 things.

1. Cook the apples down on the stove top first. This will let the apples release some of their liquid before going into the pie crust, and will allow some of this liquid to evaporate.
2. Add cornstarch. Cornstarch is a great thickener. When it mixes with the juice released from the apples, it turns it into a thick sauce. (If you do not have cornstarch, you can replace it with flour)
3. Place a ¼ cup of rolled oats, in the bottom of the crust. The oats will soak up some of the moisture from the apples.
4. Let the pie cool. Apple pie will thicken as it cools.

How to serve apple pie

A nice thick slice of honey apple pie, I love serving just as it is. The apple pie glaze in this recipe makes it a perfect stand alone dessert.

Apple pie with ice cream. A Warm slice of pie and a big scoop of vanilla ice cream melting down through the lattice into the sweet warm filling is as decadent a dessert as I can think of!

Apple pie with whipped cream. A generous dollop of whipped cream on top mellows out the flavours and makes a classic pairing.

From Scratch Honey Apple Pie Ingredients

For the apple pie filling

8 medium apples

1 ½ Tablespoons cornstarch

1 ½ teaspoons cinnamon

½ teaspoons salt

3 Tablespoons brown sugar

3 Tablespoons butter, melted

1/3 cup honey

For the apple pie glaze

¼ cup brown sugar

¼ cup honey

2 Tablespoons all-purpose flour

1 Tablespoon butter

Double pie crust

Method

1. Prepare recipe for a double pie crust and chill in the refrigerator. Or use a store bought pie crust.
2. Peel, core, and very thinly slice 8 medium apples of choice. If you would like to soften and remove some of the liquid first, place in a sauce pan, covered, on medium-low heat. Remove lid after 10 minutes. If there is still a lot of liquid, leave the lid off and stir occasionally, until more liquid has evaporated. Remove from heat to cool.
3. In a medium bowl, mix cornstarch, cinnamon, salt, brown sugar, butter and honey. Add in the apples and stir to coat.
4. Roll out and line a pie plate with the bottom crust. Trim the edges. Or use a store bought pie crust.
5. Pour the apple mixture into the crust.
6. Preheat the oven to 425 degrees F (220 degrees C)
7. Roll out and seal together with the bottom crust. If the top crust is solid cut slits into the top to make vents. Alternatively, you can roll out, and cut strips, to weave a lattice work top. Seal and trim the edges.
8. Place the pie on a baking sheet (this will catch any liquid that spills over) and bake 15 minutes, or until golden.
9. Reduce the temperature to 350 degrees F (180 degrees C) and bake for 25-30 minutes.

For the Glaze

1. Meanwhile, in a small bowl, mix the ingredients for the glaze, until you have a smooth spread.
2. When the pie is done, remove from the oven and spread the glaze, evenly, on top of the hot crust.
3. Bake for another 10 minutes.
4. Let the pie cool to room temperature or slightly warm. Slice and serve!

From Scratch Honey Apple Pie

flour and filigree

Honey apple pie is piled high with sweet sticky cinnamon apples in a generous honey infused syrup. It is all incased in a deliciously, flaky, homemade pie crust that is brushed with a gloriously sweet glaze. This classic apple pie variation might be the new staple in your home!

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Canadian

Servings 1 pie

Calories 237 kcal

Equipment

• 1 pie plate

Ingredients

  

For the apple pie filling

• 8 medium apples
• 1 ½ Tablespoons cornstarch
• 1 ½ teaspoons cinnamon
• ½ teaspoons salt
• 3 Tablespoons brown sugar
• 3 Tablespoons butter melted
• ⅓ cup honey

For the apple pie glaze

• ¼ cup brown sugar
• ¼ cup honey
• 2 Tablespoons all-purpose flour
• 1 Tablespoon butter softened

Double pie crust

Instructions

 

• Prepare recipe for a double pie crust and chill in the refrigerator. Or use a store bought pie crust.
• Peel, core, and thinly slice 8 medium apples of choice. If you would like to soften and remove some of the liquid first, place in a sauce pan, covered, on medium-low heat. Remove lid after 10 minutes. If there is still a lot of liquid, leave the lid off and stir occasionally, until more liquid has evaporated. Remove from heat to cool.
• In a medium bowl, mix cornstarch, cinnamon, salt, brown sugar, butter and honey. Add in the apples and stir to coat.
• Roll out and line a pie plate with the bottom crust. Trim the edges. Or use a store bought pie crust.
• Pour the apple mixture into the crust.
• Preheat the oven to 425 ℉ (220 ℃)
• Roll out and seal together with the bottom crust. If the top crust is solid cut slits into the top to make vents. Alternatively, you can roll out and cut strips to weave a lattice work top. Seal and trim the edges.
• Place the pie on a baking sheet (this will catch any liquid that spills over) and bake 15 minutes, or until golden.
• Reduce the temperature to 350 ℉ (180 ℃) and bake for 25-30 minutes.
• Meanwhile, in a small bowl mix the ingredients for the glaze, until you have a smooth spread.
• When the pie is done, remove from the oven and spread the glaze, evenly, on top of the hot crust.
• Bake for another 10 minutes.
• Let the pie cool to room temperature or slightly warm. Slice and serve!

Keyword Apple, brunch, christmas, easter, Fall, feast, kid-friendly, pastry, pie, thanksgiving

Looking for more apple recipes? These are some of my favourites! Fall Apple Stuffed Acorn Squash Autumn spice Apple Crisp Cheesecake The Best Old-Fashioned Apple Pie