Transform your Thanksgiving dessert table with this elevated twist on a classic apple pie! The apple slices are coated in caramelized cinnamon honey infused with thyme creating a new level of deliciousness. Don't shy away from adding the thyme - the herb adds another subtle layer of flavor without being overwhelming. The cinnamon and ginger add a dash of spice. This recipe is simple to make but delivers a truly gourmet experience.
Use your favorite flaky pie dough recipe for the crust. Adapted from a recipe by Melissa Clark, it's sure to be a favorite at your Thanksgiving feast!
Ingredients:
This recipe makes one nine-inch pie
- 2 3/4 lbs of apples (I used four crisp sour Granny Smith apples and three sweet Pink Lady apples)
- 1/2 cup of Big Island Bees Lehua & Cinnamon honey
- A handful of fresh thyme branches (about six small branches)
- 4 Tablespoons unsalted butter
- 2 Tablespoons all purpose flour
- 1/3 cup light brown sugar
- 1/2 tsp ground ginger
- 1/4 tsp salt
- Dough for two 9-inch pie crusts
Directions:
- Preheat oven to 425 F. Peel , core and slice the apples into 1 inch wedges, about 6 to 8 slices per apple.
- In a large skillet over medium-high heat, warm 1/4 cup of the Cinnamon honey until bubbling. Let simmer for a couple of minutes until the honey begins to caramelize. Put 1/2 of the thyme branches in the skillet. Arrange 1/2 of the apple slices in a single layer on top of the honey. Dot the apples with 2 Tablespoons of the butter. Cook the apples for about 10 minutes, turning regularly to caramelize all sides of the slices. We want the apples to remain crisp when they cook further in the oven.
- Scrape the honey and apple mixture into a bowl. Remove the thyme branches. Add the two tablespoons of flour and toss well.
- Repeat the process with the remaining honey, thyme, butter, and apples in the skillet. Add these apples and honey to the bowl with the other half.
- Sprinkle in the ginger and salt. Toss well. Remove all the thyme branches.
- Roll out the two dough crusts to 12 inches on a flour-dusted surface. Place one crust in a 9-inch pie plate. Use a slotted spoon to scoop the apples and place them in the pie shell. Drizzle the remaining honeyed syrup in the bowl on top of the apple slices. Top with the remaining crust. Pinch the edges together to seal the pie. Use a sharp knife to slice four vents on the top crust. Place the pie onto a foil-covered rimmed baking sheet.
- Bake for 15 minutes. Lower the heat to 350 F and continue to bake until the crust is dark golden and the apples are tender, about 40 minutes more.
- Let cool for 1/2 hour before slicing. Enjoy!
