There is a reason apple pie never goes out of style. A flaky double crust, tender spiced apples, and a filling that smells like the holidays the moment it hits the oven. What sets this old-fashioned version apart is the sweetener: instead of leaning entirely on sugar, we cook the filling with honey. As the pie bakes, the honey caramelizes around the apples and gives the whole thing a glossy, deeply flavored finish you simply cannot get from sugar alone.
We reach for tart green Granny Smith apples here. They hold their shape through a long bake, so you get distinct, tender slices instead of a mushy filling, and their brightness balances the floral sweetness of the honey beautifully. Want to understand the swap in more detail? Our complete guide to baking with honey walks through how to adjust for moisture and browning.
A Pie Made for Any Occasion
We have shared a wonderful gluten-free apple pie in the past, but we also wanted to bring you a true old-fashioned apple pie: double crust, warm spices, and a honey-sweetened filling. It is the kind of pie that earns its place at the holiday table just as easily as it does on a random Tuesday in March. And really, who needs an excuse for pie?
What You Need to Make Honey Apple Pie
This is a short, honest ingredient list, the kind your grandmother probably kept in her head:
- Granny Smith apples, peeled, cored, and sliced
- Fresh lemon juice
- Cold water
- Pastry flour
- Ground cinnamon and nutmeg
- Eastern Shore Honey (we use our Spring Honey for its bright, floral character)
- Two 9-inch pie crusts, ready-made or homemade
How to Make Old-Fashioned Apple Pie
The full measurements and timing are in the recipe card below. Here is the short version so you know what you are getting into.
1. Prepare the apples
Peel, core, and slice the apples, then toss them with lemon juice in a large bowl. The lemon keeps them from browning and sharpens the flavor of the finished pie.
2. Cook the honey filling
Whisk the cold water, pastry flour, cinnamon, and nutmeg together in a saucepan until smooth, then stir in the honey. Bring it to a boil over medium heat, stirring constantly so it does not catch, and cook until the mixture thickens and turns translucent. Pour it over the apples and stir to coat.
3. Assemble and bake
Fit one crust into a 9-inch pie plate, add the filling, and lay the second crust over the top. Pinch and flute the edges to seal, cut a few slits to vent steam, and bake at 350°F for 35 to 40 minutes, until the crust is golden. Let it cool before slicing so the filling can set.
Make It Your Own
At Bee Inspired, a recipe is just a starting point. A few of our favorite ways to dress this one up:
- Weave a lattice top instead of a solid one for a classic farmhouse look.
- Serve a warm slice with our homemade, dairy-free blueberry honey ice cream.
- Drizzle the top with our easy honey caramel sauce.
- Try a different varietal in the filling. A darker honey brings molasses-deep richness, while Spring Honey keeps the apple flavor front and center.
Prefer to bake without a top crust? Our puff pastry apple tart gets you a similar honey-and-apple payoff in about 30 minutes.
If you bake this old-fashioned apple pie, take a photo and share it with us using #beeinspired on Instagram. We love seeing your photos. Not in the mood for pie in the summer? Save this one on Pinterest and pull it up for Thanksgiving or the holidays.
Old-Fashioned Apple Pie
8 servings
30 minutes
40 minutes
428
American
Dessert
Spring Honey
Pi Day and the holidays
Ingredients
- 6 cups Granny Smith apples, peeled, cored, and sliced
- 2 Tbsp fresh lemon juice
- 1 1/4 cups cold water
- 1/3 cup pastry flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup honey
- 2 9-inch pie crusts, ready-made or homemade
Directions
- Preheat oven to 350F.
Prepare the Apples
- Peel, core, and slice the Granny Smith apples. Place them in a large bowl, add the lemon juice, and toss to coat. Set aside.
Make the Honey Filling
- In a saucepan, whisk together the cold water, pastry flour, cinnamon, and nutmeg until smooth.
- Add the honey and whisk to combine. Bring to a boil over medium heat, stirring constantly so it does not catch.
- Cook and stir until the mixture thickens and turns translucent. Pour over the apples and stir to coat evenly.
Assemble and Bake
- Fit one pie crust into a 9-inch pie plate. Pour in the apple mixture.
- Lay the second crust over the filling. Pinch and flute the edges to seal, then cut a few slits in the top crust to vent steam.
- Bake 35 to 40 minutes, until the crust is golden brown. Cool before slicing.
FAQs About Honey Apple Pie
Can I use honey instead of sugar in apple pie?
Yes. Honey works beautifully in apple pie and brings a floral depth that sugar cannot. Because honey is sweeter and wetter than sugar, this recipe builds the filling around it by thickening with a little flour and water. Honey also caramelizes faster than sugar, so a moderate 350°F oven keeps the crust from over-browning.
What are the best apples for apple pie?
Granny Smith apples are our first choice because they are tart and firm enough to hold their shape through a long bake. If you like a sweeter, softer filling, mix in a sweeter variety such as Honeycrisp or Fuji alongside the Granny Smith.
Which honey should I use for apple pie?
For a bright, floral filling that lets the apples shine, we reach for our Spring Honey, a single-farm varietal from Chesterhaven Beach Farm. For a deeper, molasses-rich flavor, a darker varietal works wonderfully. Browse the full Eastern Shore Honey collection to find your favorite.
Why is my apple pie filling runny?
A runny filling usually means the pie was sliced too soon. Let the pie cool fully so the honey-thickened filling can set. Cooking the filling on the stovetop before it goes into the crust, as this recipe does, also helps it firm up reliably.
Can I make apple pie ahead of time?
Yes. You can bake the pie a day ahead and store it loosely covered at room temperature, or freeze a fully baked pie for up to three months. Warm individual slices in a low oven before serving to refresh the crust.
