Honey Apple Pie Recipe With Caramelized Apples

It’s that time of year again! The leaves are changing, the air is getting colder, and it’s finally time to break out the pumpkin spice. Oh, and did I mention apple pie? Apple pie is one of my favorite things about fall — and this Honey Apple Pie Recipe is basically my love language. It’s got all the deliciousness of a classic apple pie, with a touch of sweetness from caramelized honey and warm spices that make the whole house smell absolutely dreamy. So if you’re looking for a little taste of autumn, you have to make this!

This Honey Apple Pie Recipe is a great option for your Thanksgiving table this year. This post will provide you with all the tools you need to make your apple pie the star of your holiday desserts!

Related Recipes

• Caramel Oreo Pie
• Nestle Tollhouse Chocolate Chip Cookie Pie
• Salted Honey Custard Pie

Why You’ll Love This Honey Apple Pie Recipe

Okay, can we talk about how next-level a honey version of classic apple pie really is?! If you’re even a casual fan of apple pie, this recipe is going to absolutely blow your mind. We’re swapping out some of the regular sugar for a cup honey (well, ⅓ cup, but you get the vibe!), and the result is this gorgeous, golden, slightly floral sweetness that pairs so perfectly with the crispness of the apples. Be still my heart. Food writer Melissa Clark has long championed honey in baked goods, and honestly? She was so right. The honey caramelizes as it bakes and creates this rich, jammy apple filling that I literally can’t even describe without drooling a little. It’s not your grandma’s apple pie — it’s better. (Sorry, grandma. 😂) If you love honey-forward desserts, also check out this Honey Custard Pie Recipe With Salted High Notes — it’s another total winner.

Ingredients

• 2 nine-inch pie crusts
• ⅓ cup brown sugar
• 2 tablespoons all purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 5 medium honeycrisp apples, peeled and sliced
• ⅓ cup honey

Egg Wash

• 1 large egg yolk
• 1 tablespoon water

Choosing the Best Apples

This is SO important, you guys! The type of apple you use makes a huge difference in both flavor and texture. I am obsessed with honeycrisp apples for this recipe — they hold their shape beautifully and have that amazing balance of sweet and tart. But golden delicious apples are also a super solid choice if you want something a little softer and sweeter in your apple filling. Granny smith apples are the classic go-to if you love a more tart, firmer bite — and they stay nice and firm even after all that baking time, which is great! You can even combine apples from two or three different varieties to layer the flavor. Seriously, try mixing granny smith and honeycrisp together and you will not be disappointed. 🍎 When you slice apples, try to get them nice and uniform — about ¼-inch thick — so they cook evenly. A sharp knife (or a mandoline if you’re fancy like that) is your best friend here. Pro tip: if you have a few minutes, learning how to sweat apples for pie is a total game-changer for a non-soggy bottom crust!

Directions

1. Preheat the oven to 400°F and position your oven rack in the lower third of the oven.
2. Press the bottom crust pie crust dough (just one of them!) into your 9-inch pie plate or 9 inch pie dish.
3. In a large bowl, combine apples with the brown sugar, all purpose flour (your dry ingredients), ground cinnamon, ground ginger, and lemon juice plus a little lemon zest. Toss until all the sliced apples are coated in an even layer of the flour mixture.
4. Transfer the apple mixture into the bottom crust, spreading it out so it’s fairly flat. Add any remaining apple pieces on top of the filling.
5. Drizzle honey evenly over the top of the filling — don’t be shy! Use that remaining honey to make sure every corner is covered.
6. On a lightly floured surface, roll out the second crust. Use a sharp knife or pastry cutter to cut the pie dough into 1-inch strips. Weave the strips over and under each other in a lattice pattern to create a beautiful lattice crust, or top pie crust. Trim any excess dough and press to seal edges along the bottom crust.
7. Whisk together the beaten egg (egg yolk) and a tablespoon of milk or water to make the egg wash. Brush it over the lattice crust and the edges of the crust, then sprinkle with coarse sugar for that gorgeous golden brown look.
8. Place pie plate on a parchment paper-lined baking sheet. Bake at 400°F for 15 minutes, then lower the oven temperature to 350°F and bake for an additional 45-50 minutes, until the pie filling bubbles up through the pie lattice and the top crust is deep golden brown.
9. Let the whole pie cool for at least 3 hours. The filling will thicken as it cools — patience is key here, I promise!
10. Served best the next day!

Must-Read Tips

1. Sweat your apple slices before using them in the pie filling. This will prevent a runny filling and a soggy bottom crust! Read this post to learn how.
2. Using store-bought pie crust dough is totally fine — no shame in that game! But if you want to go the homemade pie crust route, here are my favorite pie crust dough recipes by comfort level:

• Total Novice: No Rolling Press-in-the-Pan Pie Crust*
• Beginner: Easiest All-Butter Pie Crust
• Intermediate: Buttermilk Pastry Pie Crust
• Experienced: Classic 2-Pie Crust Recipe

*You’ll need to turn this recipe into a Dutch Apple Pie if you opt to use the Press-in-the-Pan pie crust, since this recipe does not make dough that rolls out easily.

Have no fear — it’s easy! Simply replace the second crust that goes on top with a yummy crumble (use the crumble from this recipe) and adjust the baking time and temperature to: 60 minutes at 350°F. Place foil over the crumble topping if it gets too brown during baking.

– If you don’t have brown sugar, you could combine sugar with a little molasses, or substitute the same amount of honey or maple syrup instead. I haven’t tested it, but I think date syrup would also be a great option!

– For a vegan version: Just use the same amount of applesauce in place of butter and skip the egg wash entirely.

Pie Crust and Lattice Tips

Okay, real talk — the pie lattice is the thing that makes everyone ooh and ahh when you pull this beauty out of the oven. 😍 Whether you’re working with a homemade pie crust or a store-bought pie crust, the key is to make sure your pie crust dough is cold but pliable. If it’s been in the fridge, let it sit at room temperature for about 10-15 minutes before you start rolling. On your lightly floured surface, roll the second crust out to roughly a 12-inch circle, then use your pastry cutter to slice it into even 1-inch strips. Weave those strips carefully to create your gorgeous lattice pattern — going over and under like you’re making a little doughy placemat! 😂 Make sure to press and seal edges firmly so none of that glorious caramelized honey filling leaks out. Also — and I cannot stress this enough — put that unbaked pie on a parchment paper-lined baking sheet before it goes in the oven. Trust me on that one. For more amazing pie inspiration, check out this Delicious Holiday Pies Ultimate Guide — it’s absolutely packed with ideas!

Frequently Asked Questions

Can I use a different apple variety? Absolutely! As I mentioned, golden delicious apples and granny smith are both fantastic. You can even mix varieties — just make sure to slice apples to a uniform thickness so they all cook evenly in a single layer inside the crust. The crispness of the apples you choose will affect the final texture, so pick according to your personal preference!

Do I have to use thyme branches? Nope — that’s totally optional! Some folks like to tuck a few small thyme branches between the apple slices for an herby, savory note that plays beautifully against the caramelized honey. It’s very Melissa Clark of you if you do. 😄 But this apple pie recipe is absolutely delicious without it too.

How is this different from a regular apple pie? The honey version adds a floral depth that regular sugar just can’t replicate. The combination of brown sugar AND honey creates this incredible layered sweetness — and the lemon juice plus lemon zest brighten everything up so beautifully. It’s not heavy or overly sweet, just perfectly balanced. If you love a fruity pie filling, you’ll probably also adore this Blueberry Pie Filling Recipe — so good!

What about the daily value of the ingredients? If you’re tracking nutrition info, the main things to note are that the brown sugar, all purpose flour, and honey all contribute carbohydrates. The daily value percentages will vary based on your specific portion size. For any specific dietary needs, I recommend running the ingredients through your preferred nutrition calculator!

Can I make this ahead of time? YES and honestly you should! This honey apple pie is best served the next day — letting it rest overnight helps the filling set up completely. It tastes like you slaved away for hours, even if you totally used a store-bought pie crust and kept it super simple. No judgment here! And if you want to get really ahead on holiday prep, this Amish Canned Apple Pie Filling Recipe is a brilliant way to have homemade apple filling ready to go all season long. 🍎

Pin This Recipe to Save for Later!

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With Thanksgiving just around the corner, it’s time to start thinking about what dessert you’re going to bring to the table. Whether you’re also planning to bake a pumpkin pie or need something a little more unexpected, this honey apple pie recipe is sure to be a total hit with family and friends! It’s easy, it’s stunning with that gorgeous top crust, and it tastes even more incredible than it looks. If you love a big, beautiful apple pie recipe that feels totally special but isn’t fussy, this is THE one. Have you tried it yet? What did you think? Drop a comment below — I absolutely love hearing from you guys! And if you’re on a fall baking kick, go check out Paula Deen’s Apple Pie Recipe With a Crunchy Top for another fan of apple pie must-bake option. Happy baking! 🥧❤️