Honey Apple Pie Food

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:

• 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

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.

EASY APPLE CRISP WITH HONEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.
• In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
• Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

HONEY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

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.

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.

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.

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 APPLE PIE

Steps:

• Sprinkle pastry with 1 Tablespoon each of sugar and flour.
• Combine the remaining sugar and flour; stir in honey and cream.
• Pour this mixture over apples in large bowl.
• Mix gently until slices are well coated.
• Spoon apples into pie shell and dust with cinnamon and nutmeg; dot with butter or margarine.
• Bake at 375 degrees for 35-40 minutes.

APPLES WITH HONEY

Steps:

• Peel & core the apples. Cut each into 12 pieces & sprinkle with the lemon juice to prevent from browning.
• Heat the butter & sauté the apple pieces over a moderate heat. Add the pine nuts & raisins, cook for 1 minute then add the honey.
• Immediately after adding the honey stir the apples quickly & frequently so they caramelize evenly. (Be careful not to break apart the apples.).
• Add the orange-flower water to deglaze the apples. Serve hot -- .

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:

• 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.