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Honeybee Apple Pie

Ingredients

  • 7 cups peeled, sliced Granny Smith apples (3-4 large apples)
  • 1 tablespoon sorghum molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon plus 1 teaspoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 pie dough (recipe follows)
  • 1 egg, beaten with 1 tablespoon water
  • 1/2 teaspoon ground cinnamon combined with 1/2 teaspoon granulated sugar

Basic Tupelo Pie Crust

Ingredients

  • 2.5 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter, cut into pieces
  • 1/2 cup ice water

What’s Sweeter than Honeybee Apple Pie?

SKIP TO INGREDIENTS

October is prime apple-picking season in the North Carolina, and nothing shouts “fall” louder than apple pie. Serve this pie by itself or a la mode for a dessert that is truly delightful!

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Honeybee Apple Pie

Directions

Makes 1 (9-inch) Pie

Toss the apples with the sorghum molasses and vanilla in a large bowl. Combine the brown sugar, flour, cinnamon, nutmeg, ginger, and allspice and whisk to blend well. Add the spice mixture to the apples and toss gently to coat. Preheat the oven to 375°F. Roll out 1 disk of the pie dough on a floured surface using a floured rolling pin. Fit the dough into the pie plate and then mound the fruit mixture on top of the crust. Roll out the second disk of pie dough and fit over the pie, turning the edges under the bottom crust and crimping the two crusts together.

Using the tip of a small, sharp knife, cut 5 petal-shaped vents in the center of the top crust, forming a flower design. Brush the top crust with the egg wash mixture and sprinkle lightly with the cinnamon-sugar mixture.

Place the pie on a rimmed baking sheet for easier handling. Bake until the bottom crust is golden and the fruit is bubbling, 1 hour to 1 hour and 15 minutes. If necessary, cover the edges with foil if they begin to overbrown. If the center browns quickly, cover the whole pie loosely with a piece of foil. Let the pie cool before cutting. Serve warm or at room temperature.

Basic Tupelo Pie Crust

Directions

Combine the flour, salt, and sugar in a food processor. Add the butter and pulse until the mixture resembles coarse meal, about 15 pulses. Add the ice water in a slow stream, pulsing until the dough starts to clump together, 12 to 15 pulses. Remove the dough from the processor and gather into a mass. Divide the dough in half and flatten each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

Want the reward without the work? Visit your nearest Tupelo Honey location for more delicious desserts!