Honeyed Apple Pie

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Recipe by Laurie Pfalzer
Photo by Charity Burggraaf
Styled by Renee Beaudoin

In the deep winter, when much of our available fruit are apples and pears, I strive to find different ways to enhance them. The honey in this pie provides a floral and sometimes spicy flavor, depending on the type of honey you use. I recommend using a favorite honey — not too strong — and taste it before deciding if it’s right for your pie. The gentle use of spices in this pie allows the honey flavor to shine through. Finally, don’t forget to use 2–3 varieties of apples — tart, tart-sweet, and sweet — for balanced flavor and texture.

Makes 1 9-inch pie | 40 minutes


  • 6 cups apples (6–7 medium), peeled and sliced
  • 2 tablespoons apple cider vinegar
  • 1/3 cup granulated sugar (preferably unbleached organic)
  • 1/3 cup honey
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon clove
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • Milk and sugar, as needed, for finishing
  • Pie crust for a double-crust, 9-inch pie


Preheat oven to 400°F.

For the pie filling: Combine the apples and vinegar in a large bowl. Add the remaining ingredients and toss well to combine.

Assembling the pie: Roll out the bottom crust and line a 9-inch pie pan with the crust. Trim the edge. Roll out the top crust and set it aside. Pile the filling onto the bottom crust, mounding 1–2 inches above the top of the pie pan.  Lay the top crust over the apple mound and trim flush to the bottom crust. Seal and crimp the pie edge. Slice 3–5 vents in a pretty pattern in the center of the pie.

Chill the finished pie in the freezer 20–30 minutes before baking. (Freezing the pie keeps the dough from melting before it bakes and helps achieve a fully-baked crust on the bottom.) Before baking, brush the top of the pie with milk and sprinkle with sugar, if desired.

Bake for 20 minutes or until the top of the pie is dry and just starting to color. Reduce the oven temperature to 350°F and continue baking 30–40 minutes more, or until the pie is brown and bubbling. If you’re unsure whether the apples are cooked, insert a dinner knife into one of the slits. Little to no resistance means the fruit is soft and cooked.

Serve at room temperature.

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