Mimi's Organic Eats » Pie & Tart Recipes » Brown Sugar Honey Apple Pie

Brown Sugar Honey Apple Pie

This Brown Sugar Honey Apple Pie is the epitome of fall’s comforting flavors! This rustic pie marries the natural sweetness of ripe apples with the rich notes of brown sugar and golden honey, all wrapped up in a buttery and flaky crust.

If you’re looking for more apple pie recipes, be sure to check out some of my other favorites like my Vanilla Bean Apple Pie, Lattice Spied Apple Pie, or my Apple Cinnamon Strawberry Pie.

brown sugar honey apple pie

Why You'll Love This Recipe

Buttery & Flaky Crust: I love this pie because it has a buttery and flaky crust! I also top the crust with turbinado sugar, which gives it a really nice texture and a little extra sweetness!

Comforting & Sweet: This Brown Sugar Honey Apple Pie has the comforting flavor of traditional apple pie with brown sugar and cinnamon, but it has a hint of honey for a little added sweetness. I also top this pie with my favorite pie wash that is just one part water and one part honey. This gives pie an uber golden brown crust and it makes it sweeter, I’m totally obsessed! And, it’s naturally eggless!

Fall Vibes: This Brown Sugar Honey Apple Pie has all the fall vibes! This rustic pie is the perfect bake for a lazy weekend and it would also be a showstopper at your Thanksgiving table.

brown sugar honey apple pie

Ingredients for Brown Sugar Honey Apple Pie

Organic Valley Salted Butter

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Wholesome Organic Cane Sugar

Homemade Organic Light Brown Sugar

Organic Raw Honey

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Organic Cornstarch

Organic Apples (I used Somerset, but any red/sweet apple would work like Fuji, Gala, Honeycrisp…)

brown sugar honey apple pie

Tools Needed

Stand Mixer (or just a bowl with your hands will work!)

Large Mixing Bowl

9-inch Pie Pan (aluminum or cast iron is best!)

Rolling Pin

brown sugar honey apple pie

How to Make a Brown Sugar Honey Apple Pie

Step 1

To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.

Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.

Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.

Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.

Step 2

Preheat the oven to 350°F.

Step 3

To make the filling: In a medium bowl, add the brown sugar, brown honey, flour, cornstarch, and cinnamon and mix together. Slice the apples into thin slices, leaving their skins on. Add the apples to the sugar mixture and toss to coat them completely. Set aside.

Step 4

To make the topping: Add the honey and water into a small dish and microwave for a few seconds to combine completely. Set aside.

Step 5

Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.

Add the filling into the pie pan and spread evenly.

Step 6

I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.

Step 7

Once the lattice top is complete, trim the crust if needed so it lines up with the edges of the pie pan, and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.

Step 8

Using a pastry brush, brush the dough with the honey and water mixture and sprinkle with turbinado sugar.

Bake for 1 hour and 15 minutes, or until golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen
brown sugar honey apple pie

Tips for Brown Sugar Honey Apple Pie

• Make sure to use cold butter for your pie crust. If you are new to making pie crust, then make sure to read my article All Butter Pie Crust, where you’ll find lots of tips and tricks for making the best buttery and flaky pie crust!

• Make sure to use an aluminum pie pan or cast iron. My favorites are the USA Pan Pie Pan or the Lodge Cast Iron. These materials will conduct heat the best and help your crust bake up crisp, especially at higher altitudes. Using glass or ceramic is not as good and could result in a soggy bottom crust.

• I always leave the skins on my apples, but you are welcome to peel them if you want. Either way, the pie will be delicious!

• I lattice the top of this pie, but if you want to do a traditional top, you can skip the lattice step and just top the pie with the top crust too! If you want to learn how to lattice a pie with even more detailed instructions, then check out my article How to Lattice a Pie Crust! This has step by step tutorial with photos and a video to teach you how to lattice a pie crust.

• I use my favorite pie wash, which is just one part honey and one part water. This is an insanely delicious way to top your pie and it’s naturally eggless! If you want to do a traditional egg wash, you can do that as well. You could also top this pie with heavy whipping cream too.

• I top this pie with turbinado sugar as it gives it a beautiful texture. This is also optional, so if you don’t have this sugar, you can totally skip it.

• Make sure to store pie at room temperature uncovered. Don’t put it in a cake dome or Tupperware as it will become soggy.

• If you are reheating pie, then always do it in your toaster oven, air fryer, or oven. It will crisp up beautifully and taste like you just baked it. Just never put it in the microwave!

brown sugar honey apple pie

FAQ's

Can you freeze pie dough?

Yes! If you make your pie dough and just realize you can't bake the pie, then just pop your dough in the freezer and it will keep for up to 3 months. Just remove the pie dough from the freezer and place in the fridge 24 hours before you want to roll it out.

What does cornstarch do in pie filling?

Using cornstarch in a fruit pie filling will help thicken the fruit juices. This will prevent the pie from leaking fruit juices the moment it's cut into. This also keeps pies more flavorful as juices stay inside the pie. I think cornstarch is a must for all fruit pie fillings! If you don't want to use cornstarch, tapioca starch or Irish moss powder are other binding substitutes that could work.

How should I store homemade pie?

The best way to store homemade pie is out on the counter. Do not put it in a tupperware or under a cake dome as this will result in soggy crust! Pie is best eaten the day its made or within 3 days.

How should I reheat pie?

The best (and only way) to reheat pie is in the oven, toaster oven, or air fryer. You can do this on a warm setting or you can do 350°F. This should only take about 5 to 10 minutes to reheat the pie and the crust will stay nice and flaky!

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

You May Also Like

brown sugar honey apple pie
brown sugar honey apple pie

Brown Sugar Honey Apple Pie

Mimi Council
Comforting with a little something extra. This Brown Sugar Honey Apple Pie is nostalgic and different at the same time and will make a beautiful addition to your Thanksgiving dessert table.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chill Time 1 day
Total Time 1 day 1 hour 30 minutes
Course Dessert
Cuisine American
Makes 6 servings
Calories 520 kcal

Ingredients
 
 

Crust

Filling

Topping

  • 1 tablespoon raw honey
  • 1 tablespoon water
  • Turbinado sugar

Instructions
 

  • To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
  • Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
  • Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
  • Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
  • Preheat the oven to 350°F.
  • To make the filling: In a medium bowl, add the brown sugar, brown honey, flour, cornstarch, and cinnamon and mix together. Slice the apples into thin slices, leaving their skins on. Add the apples to the sugar mixture and toss to coat them completely. Set aside.
  • To make the topping: Add the honey and water into a small dish and microwave for a few seconds to combine completely. Set aside.
  • Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
  • Add the filling into the pie pan and spread evenly.
  • I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.
  • Once the lattice top is complete, trim the crust if needed so it lines up with the edges of the pie pan, and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
  • Using a pastry brush, brush the dough with the honey and water mixture and sprinkle with turbinado sugar.
  • Bake for 1 hour and 15 minutes, or until golden brown.
  • Store at room temperature for up to 3 days.

Notes

High Altitude – Bake at 350°F for 1 hour, or until golden brown.

Nutrition

Calories: 520kcalCarbohydrates: 75gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 191mgPotassium: 202mgFiber: 4gSugar: 39gVitamin A: 769IUVitamin C: 5mgCalcium: 40mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Subscribe to Mimi's Organic Eats!

mimi council in the kitchen

Did you like this post?

Make sure to check out the post The Best Homemade Apple Pie Recipes, which I'm sure you'll love too! And, share it with someone who you think may also like it!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*