Buttery Honey Apple Pie

For a fresh take on the all-American apple pie, give this slice of heaven a try. It’s sweetened with honey as well as plain old sugar and boosted with extra butter for rich, multi-dimensional flavor.

Casey Barber

Buttery Honey Apple Pie

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    2 pie crusts (1 master pie crust recipe), one rolled to fit a 9-inch pie pan 1/2 tsp ground ginger
    3 lbs apples 1/4 tsp ground cardamom
    3 oz honey 1/4 tsp cinnamon
    1 Tbs fresh lemon juice 1/4 tsp kosher salt
    1/2 cup (3 1/2 oz) granulated sugar 4 Tbs chilled unsalted butter, cut into small cubes
    3 Tbs cornstarch Heavy cream and raw sugar (optional)


    Prep: 30 min Total:
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    • 1

      Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes, until the crust is no longer shiny and raw in the center. Cool on a wire rack while you make the filling.

    • 2

      Peel, core, and cut the apples into thin (no more than 1/4-inch) slices. Toss the apple slices with the honey and lemon juice in a large mixing bowl.

    • 3

      Whisk the sugar, cornstarch, ginger, cardamom, cinnamon and salt together in a medium mixing bowl.

    • 4

      Pour the dry ingredients into the apples and stir to thoroughly combine.

    • 5

      Spread a third of the apple filling in the bottom of the pie pan and dot evenly with a third of the butter cubes. Repeat two more times, layering apples and butter.

    • 6

      Roll out the second pie crust and slice into 1-inch strips for lattice if desired. Top the pie with the second pie crust, making slits in the crust for steam to escape if not weaving a lattice pattern. Brush the top crust with heavy cream and sprinkle with raw sugar if desired.

    • 7

      Bake for 15 minutes, then reduce the oven temperature to 350 and bake for 45 minutes more, until the filling is bubbling and the crust is golden brown. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.

    • 8

      Cool the pie completely on a wire rack before serving.

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