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–+ servings
eggless orange blossom honey apple pie slice on a white plate.

Orange Blossom Honey Apple Pie

Mimi Council
Orange blossom honey and orange zest accompany apples in this light and zesty apple pie with honey. It's topped with a honey glaze that provides an amazing golden brown crust, so this apple pie is naturally egg free.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chill Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 387 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 9-Inch Pie Pan
  • Rolling Pin
  • Pastry Brush
  • Mixing Bowl

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

Tips
  • Always weigh ingredients for the best results.
  • If you are new to making pie, then you should check out How to Make Pie Crust in a Mixer 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. It's on my Amazon shop. 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! But, you can also use regular honey as well.
  • If you are new to pie baking, check out my post How to Lattice a Pie Crust for a step by step guide with photos and a video!
  • 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 4 vent holes in the top of the pie!
  • 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.
High Altitude — Bake at 350°F for 1 hour or until golden brown.

Nutrition

Calories: 387kcalCarbohydrates: 56gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 188mgPotassium: 160mgFiber: 3gSugar: 29gVitamin A: 613IUVitamin C: 13mgCalcium: 23mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!