Honey Apple Crisp Pie

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When sweet fall apples are ready to harvest, use and preserve, I find myself wondering what to make. I love pie and apple crisp. So instead of choosing one or the other, I make both together. This honey apple crisp pie has the best of both worlds. Sweet baked topping with a buttery layered pie crust. Plus, I use as little sugar as possible by substituting in raw honey. Honey is more natural and easier to digest than sugar. I use local raw honey, raw milk butter, freshly milled flour and freshly rolled oats in this honey apple crisp recipe. As for apples, I like to mix it up and use both Granny Smith and Gala or Honeycrisp to give that sweet and sour flavor in baked apple dishes.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

I use a full butter pie crust with soft white freshly milled flour. This recipe needs one pie crust for the bottom layer of the honey apple crisp pie. To find my recipe, go to all butter pie crust recipe.

Make the crust and place into a 9 inch pie pan. Cover and refrigerate until ready to add filling. Crust should be chilled and un-baked before the filling can be added.

Wash and cut apples into thin slices. Make sure core and seeds are discarded.

I used 2 large Granny Smith apples and 1 medium Gala apple in the pictures. 3-5 medium apples or roughly 6 cups of sliced apples are equivalent.

Place apple slices into a large mixing bowl.

Add 1/2 cup of honey, 1 tablespoon of molasses and stir.

Add 1.5 teaspoons of lemon juice and 1 teaspoon of vanilla. Stir to mix in.

In a separate bowl, combine 2 tablespoons of freshly milled soft wheat flour, 1 teaspoon of cinnamon powder, 1/4 teaspoon of ground nutmeg or allspice, and 1/4 teaspoon of salt.

Pour dry mixture into apple mixture.

Stir well and allow the mixture to soak in for a few minutes. I will start making the topping while the apples soak.

Pre-heat oven to 375 degrees.

Next, take out the pie crust from the refrigerator.

Layer apple mixture into the pie crust, making sure to pour the liquid over the apples from the bottom of the bowl.

In a third bowl, combine 3/4 cup rolled oats, 3/4 cup freshly milled soft wheat flour, 1/2 teaspoon of cinnamon powder, and 1/4 teaspoon of salt. I roll my own oats for added benefits. That process is simple and can be found on my freshly rolled oats page.

Cut 4 tablespoons of butter into small pieces and blend into the flour mix with a pastry knife. Adding in the butter to the dry ingredients first prevents the butter from sticking too much together. To learn how I make butter at home go to homemade butter recipe.

Add 1/4 cup of honey and 1 teaspoon of molasses.

Stir well and fluff with a fork to prevent the mixture from clumping too much.

Crumble the topping over the apple filling.

Place pie on a baking sheet to prevent spill over.

Bake pie for 45-60 minutes.

Cover the top of the pie with aluminum foil if the crust or toppings are browning too much.

Pie should start to smell good and be bubbly before pulling out.

Allow the pie to cool completely before cutting in to. Cooling allows the filling to set and not be runny.

Store coved at room temp or in the refrigerator for up to 7 days.

I like mine in the refrigerator to keep it cool and refreshing. Sometimes we will add vanilla ice cream on top or homemade honey caramel sauce as a sweeter treat.

Honey Apple Crisp Pie

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Sweet honey apple crisp pie. Made with freshly milled flour and sweetened with honey.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1 pie crust for 9 inch pan
• Filling-
• 6 cups of sliced apples (3-5 medium apples)
• 1/2 cup of honey
• 1 tablespoon of molasses
• 1&1/2 teaspoons of lemon juice
• 1 teaspoon of vanilla
• 2 tablespoons of soft wheat flour
• 1 teaspoon of cinnamon powder
• 1/4 teaspoon of ground nutmeg or allspice
• 1/4 teaspoon of salt
• Topping-
• 3/4 cup rolled oats
• 3/4 cup soft wheat flour
• 1/2 teaspoon of cinnamon powder
• 1/4 teaspoon of salt
• 4 tablespoons of butter
• 1/4 cup honey
• 1 teaspoon of molasses

Instructions

1. Prepare one pie crust for 9 inch pie pan.
2. Chill un-baked crust while preparing filling and topping.
3. Wash and cut apples into thin slices. Make sure core and seeds are discarded. I used 2 large Granny Smith apples and 1 medium Gala apple in the pictures. 3-5 medium apples or roughly 6 cups of sliced apples are equivalent.
4. Add apple slices into a large mixing bowl.
5. Add 1/2 cup of honey, 1 tablespoon of molasses and stir.
6. Add 1.5 teaspoons of lemon juice and 1 teaspoon of vanilla. Stir to mix in.
7. In a separate bowl, combine 2 tablespoons of freshly milled soft wheat flour, 1 teaspoon of cinnamon powder, 1/4 teaspoon of ground nutmeg or allspice, and 1/4 teaspoon of salt.
8. Pour dry mixture into apple mixture. Stir well.
9. Pre-heat oven to 375 degrees.
10. In a third bowl, combine 3/4 cup rolled oats, 3/4 cup freshly milled soft wheat flour, 1/2 teaspoon of cinnamon powder, and 1/4 teaspoon of salt.
11. Cut 4 tablespoons of butter into small pieces and blend into the flour mix with a pastry knife.
12. Next, take out the pie crust from the refrigerator.
13. Layer apple mixture into the pie crust, making sure to pour the liquid over the apples from the bottom of the bowl.
14. In the third (dry ingredients) bowl, add 1/4 cup of honey and 1 teaspoon of molasses.
15. Stir well and fluff with a fork to prevent the mixture from clumping too much.
16. Pour the topping over the apple filling.
17. Place pie on a baking sheet to prevent spill over.
18. Bake pie for 45-60 minutes.
19. Cover the top of the pie with aluminum foil if the crust or toppings are browning too much.
20. Pie should start to smell good and be bubbly before pulling out.
21. Allow the pie to cool completely before cutting in to. Cooling allows the filling to set and not be runny.
22. Store coved at room temp or in the refrigerator for up to 7 days.

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