HONEY PIE
Honey Pie made with creamy honey flavored custard nestled in a crisp, flaky crust. The filling is cooked on the stovetop then poured into a prebaked pie crust for a foolproof honey custard pie.
Provided by Jen Sobjack
Categories Pies, Tarts & Crisps
Time 3h15m
Number Of Ingredients 12
Steps:
- Prepare the pie crust according to the recipe and chill for at least 1 hour. You need only half the dough so freeze the second half for use at a later date.
- Preheat the oven to 350ºF.
- On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights.
- Bake for 20 minutes. Remove the weights and parchment paper. Bake for another 8 minutes.
- Meanwhile, heat the milk and cream in a medium saucepan over medium-low heat until steaming.
- Whisk the eggs, honey, both sugars, cornstarch, vanilla, and salt together in a medium bowl.
- Slowly drizzle the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard thickens and adheres to the spoon, about 8 minutes.
- Turn the oven temperature up to 375°F. Pour the thickened custard through a fine-mesh sieve into the hot pie crust and bake for an additional 12-15 minutes until the edges are set but the center remains jiggly.
- Cool completely on a wire rack, about 2 hours. Slice and serve immediately or refrigerate until ready to serve.
- Just before serving, top with whipped cream and a drizzle of honey if desired.
Nutrition Facts : Calories 404 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 8 servings, Sodium 188 milligrams sodium, Sugar 37 grams sugar
HONEY APPLE PIE WITH THYME
This recipe elevates the standard American classic into something a little loftier: two types of apples, swathed in a caramelized glaze of honey and thyme, tempered with a bit of ginger and salt. Don't be intimidated by making crust - our pie crust guide will step you through everything you need to know.
Provided by Melissa Clark
Categories dessert
Time 1h45m
Yield One 9-inch single pie, 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 3 grams, Carbohydrate 74 grams, Fat 8 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 428 milligrams, Sugar 37 grams, TransFat 0 grams
EASY APPLE CRISP WITH HONEY
This apple crisp is very easy to make and tastes so good! Works best with Granny Smith or Golden Delicious apples. Serve warm with ice cream.
Provided by J.H.
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 60.7 g, Cholesterol 15.3 mg, Fat 6.5 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 49 mg, Sugar 44 g
HONEY ROASTED APPLE PIE
Looking for a delicious dessert using Pillsbury™ pie crusts? Then try this honey roasted apple pie that's baked to perfection.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h15m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 270, Carbohydrate 44 g, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg
HONEY CRISP APPLE PIE
These apples were a gift from my neighbor. Since I already had 2 pounds of sliced apples in the fridge, I decided to use these in a pie. I had never used Honey Crisp in a pie , so this was a bit of an experiment that went very well. My husband loved this pie. He had sort of hinted that he would like one so I surprised him with...
Provided by Rose Mary Mogan
Categories Pies
Time 1h20m
Number Of Ingredients 9
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.
NO-SUGAR APPLE PIE WITH HONEY
My mom and I made up this apple pie with honey recipe because I'm allergic to sugar. Now we all love it!!
Provided by maryclare
Time 1h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 63.6 g, Cholesterol 24.4 mg, Fat 25.2 g, Fiber 3.4 g, Protein 4.7 g, SaturatedFat 9.8 g, Sodium 353 mg, Sugar 28.9 g
APPLE HONEY PIE
Make and share this Apple Honey Pie recipe from Food.com.
Provided by Andrea in NH
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280.8, Fat 11, SaturatedFat 3.3, Cholesterol 109.7, Sodium 240.3, Carbohydrate 42.1, Fiber 1.7, Sugar 30.6, Protein 5.8
HONEY PIE
A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
HONEY APPLE PIE
Juicy, succulent and delicately spiced with Good Old-Fashioned Flavor. Recipe source "Creative Cooking made easy, The Golden Fluffo Cookbook" circa 1956. Prep time does not include time to prepare the pie crust.
Provided by Judith N.
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 3216.8, Fat 148.7, SaturatedFat 45.8, Cholesterol 61.1, Sodium 2132.2, Carbohydrate 469.2, Fiber 22.9, Sugar 274.9, Protein 25.8
APPLE-HONEY PIE
Buckwheat honey has a robust color and flavor that is both deeply floral and richly caramelly - almost like molasses. It balances the tartness of the slowly simmered apples in the filling and adds a really unique flavor that will appeal to any honey lover.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 slices of pie
Number Of Ingredients 14
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.
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- Preheat oven to 425°F with oven rack in lowest position. Line a large rimmed baking sheet with aluminum foil.
- Stir together oats, pecans, brown sugar, 1/3 cup of the flour, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cinnamon in a medium bowl until combined. Add butter, and using your fingers, rub butter into flour mixture until well incorporated and mixture begins to clump. Refrigerate oat mixture until ready to use.
- On a lightly floured surface, stack both pie crusts on top of each other, and roll into a 13-inch circle. Transfer to a 9 1/2-inch pie plate, pressing into bottom and up the sides. Fold edges under, and crimp, if desired. Refrigerate crust until ready to bake.
- Gently fold together apples, honey, and remaining 3 tablespoons flour, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon in a large bowl until combined. Spoon apple mixture into prepared crust, mounding slightly in the center. Top with oat mixture.
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- Make the pie crust according to recipe instructions, dividing into 2 dough rounds. Chill the dough for at least 1 hour or overnight.
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