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Article: Champlain Valley Honey Pie Recipe

Champlain Valley Honey Pie Recipe

Cup of Honey Pie

- 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 of honey
- 3 Tbsp. Butter
- 2 eggs (beaten)
- 2 Tbsp. of Maple sugar

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

Suggested 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.

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Champlain Valley Honey-Lemon Vinaigrette

Champlain Valley Honey-Lemon Vinaigrette

This light and flavorful vinaigrette is perfect for summer salads, featuring the delicate sweetness of Champlain Valley Apiaries raw honey balanced with bright lemon juice. Ingredients: 2 tablespo...

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