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Test Kitchen Approved

Honey Rose Apple Pie

Recipe By Adapted from the Heirloom Apple Pie recipe from Noodle & Pie in New Orleans

Prep Time

15 Minutes

Cooking Time

50 Minutes

Recipe By Adapted from the Heirloom Apple Pie recipe from Noodle & Pie in New Orleans

Add a unique touch to your traditional holiday apple pie. The subtle flavors in this easy-to-make dessert are sure to impress your holiday guests.

Serving Suggestions

Serve with honey ice cream or cardamom whipped cream.

Ingredients

2 (9-inch) unbaked pie dough pieces, chilled

2 lbs. Granny Smith apples, peeled, cored and sliced thin

2 lbs. Pink Lady apples, peeled, cored and sliced thin

1 cups sugar

0.25 cups honey

Grated zest of 1 lemon




3 Tbsp. cornstarch

2 Tbsp. heavy cream

2 Tbsp. brown sugar

Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Rose Water

    Rose Water, a product of Lebanon, is the result of steaming rose petals to extract their flavor in liquid form. Used mainly in Middle Eastern pastr...

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  • Grains of Paradise

    Grains of Paradise is native to the coast of West Africa, stretching from Liberia to Nigeria. Also known as Alligator pepper, Atar, baking pepper, ...

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Directions

Roll out one of the pie dough pieces and mold it into a 9-inch pie dish, leaving a generous overhang of dough off the edge of the dish; refrigerate while preparing filling.

Combine apples with all ingredients except cream and brown sugar and toss to combine. Pour apple mixture into chilled pie crust, piling it high. Brush edges of bottom crust with water. Roll out second pie dough piece and place it over the apples as the top crust. Press crusts together along the edges of the dish. Trim off excess dough with scissors, leaving a 1-inch overhang. Tuck dough under and pinch to form a decorative edge or use the tines of a fork to make indentations around the edge. Refrigerate unbaked pie for 30 min. Meanwhile, preheat oven to 425 degrees.

Brush top and edges of pie crust with cream and sprinkle with brown sugar. Make a few decorative slits in the top crust to let steam escape while baking. Place pie on a baking sheet and bake for 15 min. Lower oven temperature to 350 and bake another 35 min. or until golden brown. Let cool to room temperature before serving.