Honey Apple Pie With Thyme
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When fall rolls around, apple pie is one of the top desserts everyone makes with bursting with fresh, soft apples and a crispy crust. So grab your basket, and get apple picking, because this fall recipe is too good to pass up! Add a twist to the traditional feel-good fall dessert by including thyme and our Astor Apiaries honey and we sure you'll have a new favorite apple pie recipe.
Ingredients
- 3 Golden Delicious apples, peeled and cored (about 1 1/4 pounds)
- 4 Granny Smith apples, peeled and cored (about 1 1/2 pounds)
- ½ cup Astor Apiaries NY Wildflower Raw Honey
- 6 thyme branches
- ¼ cup unsalted butter (1/2 stick), cut into small pieces
- 2 tablespoons instant tapioca
- ⅓ cup light brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- Flour, for dusting
- Dough for 2 9-inch pie crusts
Directions
- 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.