Honey Apple Pie With Thyme – Astor Apiaries

Honey Apple Pie With Thyme

This recipe comes from www.nytimes.com, visit their website for more.

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.
  • 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
  •  cup light brown sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  •  Flour, for dusting
  •  Dough for 2 9-inch pie crusts


  • 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.

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