I’ve been swimming in apples lately. Every week, like clockwork, I get two pounds of apples dropped on my doorstep by the local produce ninjas. I’ve made a lot things with them so far: last post’s pork, apple cinnamon mini muffins, chicken salad with apples, cabbage with apples and onions … I’m like Bubba from Forrest Gump. The apples have all been really delicious, but I’m pretty eagerly awaiting not-apples.
Since I had all these apples, obviously pie had to be made. I figured I’d make it with the local honey I got, which is apparently made pretty close to my house [which is kind of alarming - have you seen my neighborhood?!]. I had wanted to make a pie that was a little less sweet than my normal one, so I figured using honey (and less of it) would be a good way to achieve that. Well, honey and a good dose of ginger and cinnamon.
Honey Apple Pie
7 medium sized apples, peeled, cored and sliced
1/3 cup honey
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice
2 tablespoons butter, chilled and diced
1 pie crust, homemade or store bought
1 1/2 cup quick oats
1/3 cup butter, melted
1/2 cup brown sugar
1/2 teaspoon cinnamon
Preheat oven to 425. In a large bowl, toss apples with honey, cinnamon, nutmeg, ginger and allspice. Place in the pie crust and then sprinkle diced butter pieces over the apples. For the topping, mix together the oats, butter, brown sugar and cinnamon until crumbly. Sprinkle over the top of the pie and bake for 50 – 60 minutes or until the pie is bubbling and the top is brown. Let cool and serve at room temperature.
This is really good; I should have let mine cook longer, but the flavor was just what I wanted. It was slightly spicy from the ginger and had a nice warmth to it from the other spices. While the honey lent some sweetness, it wasn’t cloying which I was slightly apprehensive about. And to give you a better idea about its taste: it was mostly gone within 3 days. There are only two of us that live here.