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Dough:
Filling:
Make Dough:
Make Filling and Assembly:
When you are ready to place apples in the bottom crust you should see extra honey liquidifed in the bowl. Use this to mix in your flour or cornstarch. Pour this on the top and add additional honey if desired. It will taste fine with up to 12 ounces of honey, but I usually use 1/2 to 1 cup total.
Top with final crust and cut slits in top. I often use hearts or butterflies and make a decoration on the top. I usually drizzle some honey on the top as well and sprinkle more cinnamon.
Bake for 8 minutes at 350° and then 1 hour at 250°.
Poster's Notes:
Sorry some of this recipe is vague, I don't measure very often.
Posted by Rebecca Swanston
Nutritional Info Per Serving: N/A
2 cups flour
Oil, enough to mix in and make a pebbly/coarse mixture
1 tsp. salt
3/4 cup ice water
4 to 6 Granny Smith apples, peeled and sliced
1/2-1 cup Honey
Cinnamon, to taste
Cloves, to taste
Ginger, to taste
Nutmeg, to taste
1 tbsp. cornstarch or 2 tbsp. flour
Cut in oil to flour and salt to make a pebbly mixture. Add water slowly until dough is mixed well together. Divide dough into two balls. Roll dough out between wax paper sheets until thin. Place one as bottom crust, reserve the other as top.
Peel and slice apples, and then coat the apples with honey. Sprinkle in cinnamon and other spices.
I always forget to measure the amount of oil.