Best 5 Honey Apple Pie With Orange Lattice Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful symphony of flavors presented by our honey apple pie with an orange lattice crust. This classic dessert combines the sweetness of apples, the tanginess of oranges, and the comforting warmth of honey, all encased in a flaky, golden-brown crust. Each bite offers a burst of juicy apples, perfectly balanced by the citrusy notes of orange and the subtle sweetness of honey. The orange lattice crust adds an elegant touch, making this pie a centerpiece for any special occasion.

Accompanying the main recipe, we also offer variations to cater to diverse preferences and dietary needs. For a vegan alternative, discover our vegan honey apple pie that uses plant-based ingredients without compromising on taste. Those seeking a gluten-free option will delight in our gluten-free honey apple pie, which utilizes alternative flours to create a tender and flaky crust. And for those who love a touch of spice, our honey apple pie with cinnamon adds a warm and aromatic dimension to this classic dessert.

Each recipe is meticulously explained with clear instructions, ensuring that bakers of all skill levels can recreate these delectable pies with ease. Detailed ingredient lists, step-by-step guides, and helpful tips ensure a successful baking experience. Whether you're a seasoned baker or a novice in the kitchen, our honey apple pie recipes will lead you to create a masterpiece that will impress and delight your loved ones.

Let's cook with our recipes!

LATTICE CRUST APPLE PIE



Lattice Crust Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 12

2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/2 stick unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten

Steps:

  • To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
  • Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
  • Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
  • Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
  • Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
  • To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
  • Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
  • Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
  • Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
  • Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

HONEY APPLE PIE



Honey Apple Pie image

Juicy, succulent and delicately spiced with Good Old-Fashioned Flavor. Recipe source "Creative Cooking made easy, The Golden Fluffo Cookbook" circa 1956. Prep time does not include time to prepare the pie crust.

Provided by Judith N.

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 6

1 pastry for double-crust pie
5 cups sliced pared apples
3/4 cup honey
1 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons butter

Steps:

  • Fill a pastry lined 9" pie plate with sliced apples, pour over them the 3/4 cup honey and sprinkle with 1 Tsp.
  • each cinnamon and vanilla.
  • Dot with small pieces of the 2 Tbls.
  • butter, cover with slashed top crust.
  • Bake at 400 degrees for 35 minutes or until apples are tender.

Nutrition Facts : Calories 3216.8, Fat 148.7, SaturatedFat 45.8, Cholesterol 61.1, Sodium 2132.2, Carbohydrate 469.2, Fiber 22.9, Sugar 274.9, Protein 25.8

LATTICE-TOPPED APPLE PIE



Lattice-Topped Apple Pie image

You can't beat my mom's yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. -Anne Halfhill, Sunbury, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

5-1/2 cups thinly sliced peeled apples (about 6 medium)
1 cup sugar
2 tablespoons water
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
PASTRY:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar

Steps:

  • In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 456 calories, Fat 21g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 219mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.

HONEY APPLE PIE



Honey Apple Pie image

This is a homemade apple pie that uses cinnamon, a butter substitute, and honey (instead of refined sugars), for a healthier alternative to your traditional apple pie.

Provided by EFFIE117

Time 1h30m

Yield 8

Number Of Ingredients 7

1 (14.1 ounce) package 9-inch refrigerated pie crusts
5 tablespoons apple butter
½ cup honey
2 ½ tablespoons water
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
5 medium Granny Smith apples - peeled, cored and sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Bring pie crusts to room temperature, about 15 minutes.
  • Heat apple butter in a saucepan over medium heat. Stir in honey, water, flour, and cinnamon; bring to a boil. Reduce heat to low and let simmer while you prepare the pie.
  • Place one crust in the bottom of your pan and fill with apples, mounded slightly. Cut the second crust into strips; set aside.
  • Gently pour the honey mixture over the apples. Cover with the strips to form a lattice-style crust. Brush any remaining honey mixture on the crust.
  • Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and crust is golden brown, about 40 minutes more.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 57.6 g, Fat 15.5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 244.5 mg, Sugar 31.5 g

APPLE-HONEY PIE



Apple-Honey Pie image

Buckwheat honey has a robust color and flavor that is both deeply floral and richly caramelly - almost like molasses. It balances the tartness of the slowly simmered apples in the filling and adds a really unique flavor that will appeal to any honey lover.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 10 slices of pie

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
2 teaspoons apple cider vinegar
6 assorted apples, such as Golden Delicious, Fuji and Honeycrisp (1 3/4 to 2 pounds)
1 to 1 3/4 cups water
1/2 cup plus 2 teaspoons buckwheat honey
1 tablespoon sugar
1 1/2 cups heavy cream
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/4 teaspoon salt

Steps:

  • Make the crust: Whisk the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour with your fingers until it is in small bean-size pieces. Drizzle in 3 tablespoons ice water and the vinegar and stir to moisten. Gradually add up to 2 more tablespoons ice water until the dough holds together when squeezed. Transfer to a sheet of plastic wrap, gather into a disk and wrap tightly. Refrigerate for at least 2 hours or overnight.
  • Meanwhile, prepare the filling: Peel and chop the apples. Put half of the apples in a blender with 1 cup water and puree until smooth. Gradually add the remaining apples and blend until smooth, adding more water 1/4 cup at a time as needed.
  • Pour the apple mixture into a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium low and simmer, stirring, until very thick and reduced to about 1 1/2 cups, 1 hour 15 minutes to 1 1/2 hours. Let cool.
  • Preheat the oven to 400˚ F. Roll out the pie dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge. Prick the bottom and sides of the crust with a fork and refrigerate until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the weights and paper and continue to bake until the bottom of the crust is dry and just starting to brown, 10 to 15 minutes. Transfer to a rack to cool. Reduce the oven temperature to 350˚ F.
  • Return the apple mixture to the blender along with 1/2 cup honey and the sugar; puree until combined. Add 3/4 cup heavy cream, the eggs, vanilla and salt and pulse until just combined.
  • Pour the mixture into the crust and bake until the filling is puffed and dry to the touch, 1 hour to 1 hour 15 minutes (tent the crust with foil if it is getting too dark). Turn off the oven and let the pie sit inside with the door cracked open, 5 to 10 minutes. Transfer to a rack to cool completely.
  • Make the topping: Beat the remaining 3/4 cup heavy cream and 2 teaspoons honey in a large bowl with a mixer until medium peaks form, 2 to 3 minutes. Spread on the pie.

Tips:

  • Use a variety of apples. This will give your pie a more complex flavor and texture. Some good options include Granny Smith, Honeycrisp, and Pink Lady apples.
  • Peel and core the apples thinly. This will help them cook evenly and prevent them from becoming mushy.
  • Add a little bit of lemon juice to the apples. This will help to prevent them from browning.
  • Use a good quality honey. This will make a big difference in the flavor of your pie.
  • Don't overwork the pie dough. Overworking the dough will make it tough.
  • Chill the pie dough before rolling it out. This will make it easier to work with.
  • Be careful not to overfill the pie. If the pie is too full, it will be difficult to seal and the filling may spill out.
  • Bake the pie until the crust is golden brown and the filling is bubbling.

Conclusion:

Honey apple pie is a delicious and classic dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this honey apple pie recipe a try. You won't be disappointed!

Related Topics