CVA Honey Apple Pie Recipe

Looking to try a new pie for Pi Day? Look no further than Champlain Valley Apiaries' honey apple pie recipe, courtesy of Isabel Mraz. The key to this succulent pie is finely dicing the apples and of course, the honey!

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Ingredients

• 1 pie crust

  • Recommended Crust

    • 2 cups unbleached flour
    • 1/4 Lb. lard
    • 10-12 Tbsp. of very cold water

    Blend ingredients with fingers adding water slowly until dough is formed. Do not over work dough; it is preferred if some lard can still be seen in the dough. Roll out and place in greased pie plate.

• 3 medium to large apples
• 3/4 cup of fresh or dried cranberries
• 1/2 cup of chopped pecans (walnuts can be substituted)
• 1 pinch cinnamon
• 1 tbsp. tapioca
• Juice of a 1/4 lemon
• 3/4 cup Champlain Valley Apiaries honey
• 3 tbsp. butter
• 2 eggs (beaten)
• 2 tbsp. of maple sugar

Instructions

1. Preheat oven to 375 degrees. Line the bottom of the pie plate with pie crust. 
2. Cut up apples into fairly small pieces or dice and place in a large bowl.
3. Fold in cranberries, nuts, cinnamon, tapioca, lemon juice, and 3 Tbsp. of the honey. 
4. Melt butter in a saucepan over very low heat and add the remaining honey and stir.
5. Remove saucepan from heat and add 2 beaten eggs. Stir this mixture by hand and than fold into the other ingredients.
6. Place into the piecrust and sprinkle the top with the maple sugar. Bake for 45-50 minutes and enjoy!

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Enjoy this video of Chas and Isabel sharing their pie recipe on Vermont Public back in 2011!