Honey Apple Crumble Pie

Try our delicious and easy to make Honey Apple Pie Crumble from the Beekeeper’s Table Recipe Collection - this yummy treat will become a family favorite!

Ingredients

1 grocery store pie crust

5 large apples, cored, peeled, and sliced into 1/4-inch slices (approx 8-10 cups total – use a variety for better flavor, such as Pink Lady or Fuji and Granny Smith)

2 Tablespoons lemon juice

1/4 cup flour

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1  1/2 teaspoons ground cinnamon

2/3 cup granulated sugar

2 teaspoons pure vanilla extract

1/4 c. honey

CRUMBLE TOPPING

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

3/4 cup all-purpose flour

3/4 cup chopped pecans

1/3 cup unsalted butter, melted and slightly cooled

Instructions

In a large bowl using a wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, vanilla and honey together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.

Preheat oven to 400°F 

Carefully place the room temperature pie crust into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Gently spoon the apple filling into the crust, leaving some of the liquid in the bowl–  adding all the juice into the pie crust will leave the pie too runny.   Use a small paring knife to trim excess dough off the edges & flute the edges with your fingers.

In a medium bowl, combine the brown sugar, cinnamon, flour, and pecans. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and bake for another 30-35 minutes. After the first 20 minutes, place a pie crust shield or aluminum foil tent on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3-4 hours at room temperature before serving. This time allows the filling to thicken up. Serve with yummy vanilla ice cream. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.