Apples and Honey Pie

Chaya Surie Goldberger Chaya Surie Goldberger
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This recipe is a beautiful take on the beloved apple pie, reimagined for Rosh Hashanah with the symbolic sweetness of apples and honey. The filling is gently cooked beforehand, allowing the apples to become tender and flavorful, infused with warm spices and a touch of golden honey.

What truly sets this pie apart is its elevated presentation. This is a pie that feels familiar and festive, yet different enough to make your Yom Tov table feel extra special.

3h 45m 6-8
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat

Directions

Prepare the Topping

  1. Preheat oven to 200 degrees Fahrenheit (90 degrees Celsius).

  2. To prepare the topping, slice the two apples with a Mandoline to get perfect

    rings. Don’t peel or core them. Place the apples on a silicone-lined baking sheet.

  3. Mix the margarine, brown sugar, and cinnamon in a small bowl. Brush the apple slices with the margarine mixture. Bake for one and a half to two hours.

Prepare the Pie

  1. Place the apples, brown sugar, margarine, vanilla, honey, cinnamon, maple syrup, and lemon juice in a deep saucepan. Simmer for one hour.

  2. Add the cornstarch slurry and stir. Simmer for another five minutes, or until thickened.

  3. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  4. Place the pie crust in the oven and bake for five minutes. Add the filling to the pie and top with the baked apple slices. Brush the top with warm honey. Bake for another 45 minutes, or until the pie crust is golden.

  5. Remove the pie from the oven. While still hot, brush the apples again with warm honey for the ultimate glaze and shine.

Credits

Tips:
You can remove the pie dough from the disposable pan and place it in a pretty oven-to-table dish before baking.

Notes:
If you prefer a more traditional pie with pie dough on top, cut strips from another pie dough and form a lattice design. Top with the baked sliced apples for garnish and glaze with warm honey before and after baking.

Description:
Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

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