Be the first to Honey apple pie is perfect for Rosh Hashanah, but you don't have to be Jewish to enjoy it year-round. A puff pastry crust is filled with spiced, honeyed Granny Smith apples and a streusel topping.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 1 Tbsp margarine or butter, melted
- 2 Tbsp granulated white sugar
- Filling:
- 3 pounds (about 8 to 9) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 2 Tbsp all-purpose flour
- 1 Tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup margarine or butter (1/2 stick), melted and cooled to room temperature
- 1/2 cup honey
- Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated white sugar
- 1/2 cup packed brown sugar
- tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup cold margarine or butter, cut into 1/2-inch cubes
Preparation:
Prehat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.
Roll out puff pastry between two sheets of plastic wrap to 11 x 15 inches, large enough to cover bottom and up sides of the pan. Place in the bottom of the foil-lined baking pan. Brush lightly with melted margarine or butter. Sprinkle with 2 tablespoons white sugar. Bake for 10 minutes.
Filling:
In a large bowl, whisk flour, cinnamon, and nutmeg. Toss sliced apples in flour mixture. Drizzle with melted margarine or butter, and then honey. Toss again. Let rest while you make the topping.
Streusel Topping:
Whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, and salt. Place flour mixture into the bowl of a food processor. Add the cold margarine or butter cubes. Pulse until mixture resembles coarse bread crumbs.
Toss the apple mixture again, then distribute in an even layer over puff pastry in the baking pan. Sprinkle with the streusel topping mixture.
Bake about 1 hour or until apple are tender.
Yield: 24 to 36 servings, depending on cut size
Roll out puff pastry between two sheets of plastic wrap to 11 x 15 inches, large enough to cover bottom and up sides of the pan. Place in the bottom of the foil-lined baking pan. Brush lightly with melted margarine or butter. Sprinkle with 2 tablespoons white sugar. Bake for 10 minutes.
Filling:
In a large bowl, whisk flour, cinnamon, and nutmeg. Toss sliced apples in flour mixture. Drizzle with melted margarine or butter, and then honey. Toss again. Let rest while you make the topping.
Streusel Topping:
Whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, and salt. Place flour mixture into the bowl of a food processor. Add the cold margarine or butter cubes. Pulse until mixture resembles coarse bread crumbs.
Toss the apple mixture again, then distribute in an even layer over puff pastry in the baking pan. Sprinkle with the streusel topping mixture.
Bake about 1 hour or until apple are tender.
Yield: 24 to 36 servings, depending on cut size
