Ingredients
1 unbaked 9-inch pie crust
Filling:
4 large cooking apples, such as Braeburn, peeled and thinly sliced
1 tablespoon flour
1 teaspoon ground cinnamon
pinch of nutmeg
1/4 cup GOLDEN BLOSSOM HONEY, slightly warmed
Topping:
1/2 cup flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, chilled and cut into pieces
1/8 cup GOLDEN BLOSSOM HONEY
1/2 cup old-fashioned oats
4 tablespoons walnuts, coarsely chopped
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 375 °.
Filling:
Place apple slices in a large bowl. In a small bowl mix together flour, cinnamon and nutmeg. Spoon over apples and toss to coat apples. Pour warmed honey over apples and toss. Spoon into unbaked pie crust.
Topping:
Place flour, cinnamon, and salt into a food processor. Process to combine. Add butter pieces and pulse several times. Drizzle with honey and pulse again. Add oats and walnuts. Pulse several times.
Using your fingers, crumble mixture evenly over top of pie. (Mixture will be moist.)
Bake until apples are tender and juices bubble, about 45-50 minutes. You will need to cover the pie loosely with a sheet of foil after 30 minutes of baking so that the crust and topping do not brown too much.
Serves: 6
Filling:
Place apple slices in a large bowl. In a small bowl mix together flour, cinnamon and nutmeg. Spoon over apples and toss to coat apples. Pour warmed honey over apples and toss. Spoon into unbaked pie crust.
Topping:
Place flour, cinnamon, and salt into a food processor. Process to combine. Add butter pieces and pulse several times. Drizzle with honey and pulse again. Add oats and walnuts. Pulse several times.
Using your fingers, crumble mixture evenly over top of pie. (Mixture will be moist.)
Bake until apples are tender and juices bubble, about 45-50 minutes. You will need to cover the pie loosely with a sheet of foil after 30 minutes of baking so that the crust and topping do not brown too much.
Serves: 6
