Orange Blossom Honey Apple Pie
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This delicious take on classic apple pie is so good, you'll never want to go back to the original! I use orange blossom honey as part of the sweetener for an apple pie with honey, along with orange zest, and cinnamon. This Orange Blossom Honey Apple Pie is also brushed with honey to give it sweeter finish, dark golden brown crust, and makes this a naturally eggless pie!
If you're looking for more takes on the classic apple pie, check out my Vanilla Bean Apple Pie, Caramel Apple Pie or my Honey Lemon Apple Pie!
Table of Contents
If you are a fan of honey, you will go nuts for this organic pie made with orange blossom honey. I love different varieties of honey as they all have slightly different flavors that shine through. This one has a hint of orange and a light and sweet flavor that goes so well with apples and a buttery, flaky pie crust.
This Orange Blossom Honey Apple Pie is also a naturally eggless pie as I use my favorite pie wash in place of eggs. This is a mix of honey and water (just a simple 1 to 1 ratio). This creates an insanely golden brown curst (I mean look at those photos!) and it gives it a slightly sweetened flavor that I am obsessed with!
Why You'll Love This Recipe
Apple Pie with Honey: In this apple pie, I use an orange blossom honey for a unique sweet flavor that pairs incredibly well with the orange zest and cinnamon! This apple pie also has less sugar than a traditional apple pie. Just another reason to love this Orange Blossom Honey Apple Pie!
Light & Sweet: This organic pie has such an amazing and light flavor. It is so different from the classic traditional apple pie. And, it will definitely stand out at any Thanksgiving dessert table! People will be asking for this Orange Blossom Honey Apple Pie every year now!
Eggless Pie: I forfeit the traditional egg wash on top or this organic pie, and instead, I make an orange blossom honey and water mixture that browns this pie even more than traditional egg wash. Plus, it makes this Orange Blossom Honey Apple Pie egg free, when apple pie usually isn't eggless.
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Be sure your butter is cold, straight from the fridge for the best flaky pie crust.
- All Purpose Flour: I use Cairnspring Mills.
- Cane Sugar: Organic cane sugar is less processed than granulated white sugar. This provides a more natural sweetness, versus being overly sweet. This is one of the many reasons I use it.
- Apples: I use a sweet variety of apple here, so anything like Fuji, Gala, or Pink Lady would be perfect.
- Oranges: You'll need an orange
- Cornstarch:
- Cinnamon: I use Frontier Co-Op Organic Korintje Cinnamon, which has a distinct flavor. This is my favorite variety of cinnamon. For more info on cinnamon, check out my post the Best Cinnamon to Bake With.
- Honey: I use an organic orange blossom honey which contributes to the orange blossom flavor. If you don't have this, you can also just use traditional raw honey as ewll.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough by hand if you prefer.
- Rolling Pin: You'll need a rolling pin to roll out the pie dough.
- 9-inch Pie Pan: You'll need a 9-inch pie pan. Check out my post The Best Pie Pans to Bake With.
- Mixing Bowl: You'll need a large mixing bowl to mix up the filling.
- Pastry Brush: I use a silicone pastry brush to brush on the pie wash.
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Step by Step Instructions
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 cane sugar, flour, honey, cornstarch, cinnamon, salt, and orange zest 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 to a small dish. Microwave it for 10 seconds or so to melt the honey so you can completely stir it together. Set aside.
Step 4
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.
Step 5
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.
Once the lattice top is complete, 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 water and honey topping.
Step 7
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.)
Baker's Tips
- If you are new to making pie, then you should check out my All Butter Pie Crust post for more information and a very detailed way to make pie dough that will help you get the best flakey crust! I have really easy tips and ticks in this post that you can use while you hone your pie baking skills, and become faster at making pie dough and rolling it out.
- I use an organic orange blossom honey in this recipe. You can find it here. It's also on my Amazon shop, if you shop through my organic ingredients section! Orange blossom honey just means that the bees that made that honey, collected nectar and pollen solely from one type of flower – orange blossoms. It gives it a truly sweet and lightly citrus flavor that is amazing! And it is even known to have more health benefits than traditional honey.
- You do not have to make the lattice top with this pie. You can make a traditional pie top instead by just skipping the step of cutting the stripes of pie dough, and instead place the smaller pie dough on top, fold and crimp your edges from there. If you go this route, just be sure to make vent holes in the top of the pie! Read my post How to Lattice a Pie Crust for a step by step guide with photos and a video!
- You can make this pie the day before Thanksgiving if it helps you save time. If you do this, just be sure to leave the pie out on the counter uncovered. If you cover it, then you risk the crust becoming soggy or soft.
- If you need to warm up this pie before serving, heat it in a 350°F oven for 10 to 15 minutes. You just want to make sure it's warm in the middle. I test that by sticking a buffer knife into the hole of the lattice just to be sure it's warm.
FAQ's
Yes, if you don't have orange blossom honey, you can still use regular raw honey as well. You'll still get the orange flavor from the zest.
Yes, this pie is a great dessert to bake ahead of time. I recommend baking the night before. Just leave it out on the counter overnight, do not put it under a cake dome as it will become soggy if you do that.
Reheating homemade pie is best in your oven! If you are heating the whole pie, just put the dish into the oven at 350°F for 10 to 15 minutes or until warm. This will help crisp up the crust and make it like you just baked it! If you are just reheating a slice, you can use the oven as well if you put on a baking sheet. Or you can use your toaster oven or air fryer.
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Orange Blossom Honey Apple Pie
Ingredients
Crust
- 226 grams all purpose flour (plus extra for rolling)
- 1 teaspoon cane sugar
- 170 grams salted butter (cold)
- 7 tablespoons cold water
Filling
- 113 grams cane sugar
- 21 grams all purpose flour
- 15 grams orange blossom honey
- 1 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon
- ⅙ teaspoon fine sea salt
- 1 orange (zest)
- 3 large apples (Fuji, Gala, or Pink Lady)
Topping
- 1 tablespoon orange blossom honey
- 1 tablespoon water
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 cane sugar, flour, honey, cornstarch, cinnamon, salt, and orange zest 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 to a small dish. Microwave it for 10 seconds or so to melt the honey so you can completely stir it together. 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, 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 water and honey topping.
- Bake for 1 hour and 15 minutes, or until golden brown.
- Store at room temperature for up to 3 days.
Notes
Nutrition
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