There's something heartwarmingly nostalgic about a homemade pie, and this Rustic Honey Apple Pie captures that magic perfectly. The combination of tart Granny Smith apples and rich honey creates a delectable filling that shines with every bite. It's a perfect dessert to cozy up with on a chilly evening or to share during festive gatherings.
The star of this pie is obviously the Granny Smith apples, which provide a firm texture and tartness that holds up well during baking. The honey adds a natural sweetness that complements the apples without overpowering them. Granulated sugar and brown sugar add depth and a touch of caramel-like flavor. A bit of all-purpose flour thickens up the filling just right.
To spice things up, we add ground cinnamon and a hint of ground nutmeg, which pair beautifully with apples. A pinch of salt enhances all these flavors, and a dash of lemon juice keeps the apples from browning and adds a touch of brightness.
Vanilla extract lends a warm, aromatic quality to the pie. Unsalted butter, dotted on top of the filling, melts into the apples as they bake, adding richness. Using a package of refrigerated pie crusts makes this pie quick to assemble without sacrificing that homemade feel. Lastly, a beaten egg brushed on the crust ensures a beautiful, golden finish.
This pie is delightful on its own, but you can elevate it by serving warm slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of cinnamon on top adds an extra touch of warmth and aroma.
First, preheat your oven to 425°F (220°C) to get it nice and hot. This will help the pie crust become beautifully crisp and golden. Then, in a large mixing bowl, toss your peeled and sliced Granny Smith apples with honey, both sugars, flour, spices, salt, lemon juice, and vanilla extract. Make sure every slice is generously coated; this is where all the flavor starts to blend.
Next, unroll one of your pie crusts and gently fit it into a 9-inch pie pan. Let the extra dough hang over the edges for now. Pour your apple mixture into the crust, spreading it out evenly. Dot the apples with those small pieces of butter — this step will make your filling rich and luscious as it bakes.
Take your second pie crust and lay it over the top of the filling. Trim the excess dough around the edges, then fold and crimp them to seal in all that delicious goodness. Don’t forget to cut a few slits in the top crust; this lets the steam escape and prevents a soggy pie.
Brush the top with beaten egg for a glossy finish. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes. You’ll know it’s done when the crust is a lovely golden brown and you can see the filling bubbling through the slits.
Once out of the oven, let the pie cool on a wire rack for at least two hours. This helps the filling set up, so it doesn’t ooze out when you slice into it.
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