Prep 10 mins
Cook 35 mins
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.
- 1 pastry for double-crust pie
- 1182.95 ml sliced pared apples
- 177.44 ml honey
- 4.92 ml cinnamon
- 4.92 ml vanilla
- 29.58 ml butter
- 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.
The flavor was pretty on point. Like Trish said, a bit on the soupy side. I didn't quite do exacts on anything. Doubled the butter just because. Added brown sugar till it was pretty. And my homemade vanilla that has been seeping for almost two years now. I'll get definitely make it again with my own honey and some thickening agent. But overall this is an awesome base recipe!
This recipe needs a thickener, like 3T of flour or 2T of cornstarch! It was more like apple pie "soup" without it.<br/><br/>The honey sweetener worked well. I added extra cinnamon and some nutmeg for more flavor.
My family and I LOVED this pie!! We are trying to stay away from sugar,so we are always in search for recipe's with honey.I wasn't expecting much when I made this,but it tasted JUST like I had used sugar!And my family knows a good pie,my Dad's a chef!!