Honey Rose Apple Pie Recipe
1 (9-inch) pie
Active Prep: 15 min
Cook: 50 min
- 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 cup sugar
- 1/4 cup honey
- Grated zest of 1 lemon
- 2 tsp. Supreme Saigon Cinnamon
- 1/2 tsp. Grains of Paradise, coarsely ground
- 1 tsp. Rose Water
- 3 Tbsp. cornstarch
- 2 Tbsp. heavy cream
- 2 Tbsp. brown sugar
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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.
Serve with honey ice cream or cardamom whipped cream.
Adapted from the Heirloom Apple Pie recipe from Noodle & Pie in New Orleans