Monday, October 19, 2009
This is adapted from my regular apple pie recipe.
You don't taste honey at all, this pie has a very natural sweet flavor and is really good. I'm working my way towards not using sugar in our every day diet, so I loved the way this came out. I've used honey in a couple things and just tasted such a strong honey flavor I am apprehensive to use it in alot of things, but one of my friends strongly recommended I make an apple pie with honey- Thanks for the kick in the pants Becky! :-)
Honey Sweetened Apple Pie
For 1 two-crusted pie (9") or 2 one-crust pie (9")
2 c. flour
1 tsp. sugar
1 tsp. salt
1/2 c. cold water
1/2 c. oil
Mix the water and oil with a fork until "creamy" looking, then pour it into the flour, sugar & salt mixture. Stir until moistened and the dough is in one ball. Separate into 2 equal portions. I roll it out in between 2 layers of wax paper or large plastic wrap, then peel off the top layer of wax paper, slip your hand under the bottom layer, under the rolled out dough, "flip" it onto the pie pan, press it into the corners of the pie pan and then peel that paper off.
Save the other portion of dough of the top of the pie.
Apple Pie Filling:
4 large sized Golden Delicious apples, cored, peeled and sliced. (This time I used mackintosh apples)
1/4 c. honey
1/2 c. flour
Mix the honey and flour into the apples. Spread the apple mixture into the unbaked pie shell.
Roll out the top pie crust, cut some slits in it for steam to escape, lay onto the top of the apples, remove wax paper and press the edges of the top and bottom crusts together. Here are some good directions to make a decorative edge or you can just press them with your fingers or a fork.
Bake at 425˚ for 50-60 minutes. The pie will be a golden brown on top.