I was disapointed by this recipe. Oh, it’s not bad…but it requires one to remove a fair amount of liquid (honey/apple/sherry syrup) after you are done baking the pie. I’m not sure that’s the best way to make a pie. But if you remove the syrup (I used a baster), it’s not bad, and you can use the syrup ontop of the pie (and ice cream…yum!!)
The crust…well, use your best pie crust recipe. Mine was…eh.
- 2 uncooked pie crusts (use your best recipe
- 3 granny Smith apples sliced
- 1 Golden Delicious apple, sliced
- 2 Tablespoons flour
- 2 teaspoons cinnamon
- 2 cups clover honey
- 2 Tablspoons sherry
- egg white
- 1 Tablespoon granulated sugar
Pre-heat the oven to 350 F.
In a 10 inch pie pan, place your first pie crust, fitting it firmly in to the pan. Dust the raw crust with a smattering of flour.
Mix the sliced apples, and place on layer of apples on the bottom of the pie crust. Top with one Tablespoon of flour and one teaspoon of cinnamon. Layer the rest of apples on top of the previous one. Top with flour and cinnamon.
Mix the honey and sherry and pour over apples. Cover apples with second raw pie crust and pinch the edges together. Slice holes into pie crust. Brush with egg whites and dust with Tablespoon of sugar.