Honey Apple Pie

This apple pie trades the usual top crust for an open-faced presentation where the apples caramelize and the honey-cream filling bubbles into a golden glaze. It’s a simpler, more rustic take that lets the filling be the star.

The combination of honey and heavy cream mixed with sugar and flour creates a sauce that coats the apple slices and thickens as it bakes. Honey adds a floral sweetness that plain sugar can’t match, and the cream keeps everything rich and silky instead of dry.

Granny Smith apples are the right call here. Their tartness stands up to all that sweetness from the honey and sugar without turning the pie into a candy bar. They also hold their shape during baking instead of collapsing into mush.

Sprinkling the bottom of the pastry with sugar and flour before filling creates a barrier that absorbs excess juice and prevents a soggy bottom crust.

Chef Tips

• Slice the apples evenly, about ¼ inch thick. Uneven slices mean some pieces are soft and others are still crunchy.
• Coat the apples thoroughly in the honey-cream mixture. Every slice should be glistening before they go into the shell.
• Dot the butter on top so it melts over the surface during baking. This adds richness and helps the exposed apples develop golden, caramelized edges.
• If the edges of the crust brown too fast, tent them with foil for the last 10 minutes.

Variations

• Streusel topping: Add a crumble of butter, flour, brown sugar, and oats over the top for a crispy, textured finish.
• Mixed apple version: Use a combination of Granny Smith and Honeycrisp apples for a balance of tart and sweet with varying textures.
• Bourbon honey: Stir a tablespoon of bourbon into the honey-cream sauce for a warm, smoky depth.