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Since my daughter doesn’t eat refined sugar, I have to get a little creative when it comes to dessert.  The first time I made this pie, my husband and I couldn’t believe it didn’t have any sugar.  Needless to say, she can devour a whole pie with very little help.  As she says, “It’s golden honey good!”

Ingredients:

4 braeburn apples (you can also use Fuji, Granny Smith or Pink Lady)
1 pk of frozen pie crusts (I prefer Wholly Organic Whole Wheat Pie Shells—healthier and you can’t tell the difference!)
1/8 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla flavor
¼ cup honey
1 tablespoon butter
1 tablespoon flour
½ teaspoon lemon juice

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Directions:

  1. Preheat oven to 400 degrees.
  2. Thaw pie crust.
  3. Peel, core, and slice apples.
  4. Add apples and all other ingredients (except butter) to a bowl and mix well.
  5. Pour the coated apples into the pie crust.
  6. Cut the tablespoon of butter into small pieces and sprinkle over the apples.
  7. Place the 2nd pie crust on top of the bottom crust and slowly remove it from the pie pan.
  8. Press the edge of the top crust down to seal with the bottom crust.
  9. Cut several 1 inch slits into the top crust
  10. Brush the crust with water (or you can brush with an egg if you like).
  11. Place the pan on top of a cookie sheet and place in the oven.  (The cookie sheet helps the bottom crust bake evenly.)
  12. Bake for 50-60 minutes or until crust is golden brown.

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