I had the opportunity to stay at a beautiful house in Pasadena the past few days to watch some really lovely doggies. I’m a dogwalker and petsitter extraordinaire! So being at this lovely house with these sweet doggies inspired me to make something sweet. Apple Pie with Honey & Thyme. I really love the taste of fresh savory ingredients in desserts. My favorites are using vegan cheeze and fresh herbs in desserts and sweets.
On Saturday, I had planned to make a Rosemary Apple Pie with my friend Galen. We ended up having so much fun making some Hatch Chile Chik’n Cacciatore that, unfortunately, we didn’t have
thyme time for pie. Ha….see what I did there? I was still in the mood to bake a pie, so I decided on an apple pie made with a combination of Granny Smith and Golden Delicious Apples. I decided to add some local cactus honey that I tasted a while back at an awesome “Honey Tasting” held by an awesome little lady. The same friend also suggested that I enter a pie contest that’s approaching and I just might. I also decided that the addition of thyme would send this pie over the delicious edge.
Apple Pie with Local Honey and Fresh Thyme
2 pie crusts. Use your favorite recipe–I used homemade whole wheat crusts for this pie.
3 Golden Delicious apples, cored and sliced–peeling optional
4 Granny Smith apples, cored and sliced–peeling optional
1/2 c local honey, divided–I used a combination of cactus honey and wildflower
6 branches fresh thyme, plus some extra leaves to add into the pie
2 tbsp instant tapioca–I used Let’s Do… Organic Brand
1/3 c golden brown mascobado sugar
1/2 tsp ground ginger
1/4 tsp salt
4 tbsp Earth Balance, divided in half
Preheat oven to 425°F.
If you have a giant skillet, you can do this in one batch. If not, you will have to do two batches–which is why certain ingredients up top have instruction to be divided. So, in one giant skillet or in two medium skillets, heat honey and bring to a boil. If using one skillet, use all of the honey, if using two, add a 1/4 c into each. Add 3 thyme branches to each skillet and then add your apples. Try not to overcrowd. I hate to dirty two pans, but the pie is worth if you have to. After you add your apples, go ahead and add two tbsp of Earthy B to each skillet. Cook the apples around 10 minutes. You’re not looking to cook them completely, just infuse some of that honey and thyme flavor. Pour both apple mixtures into a big ol’ mixing bowl, discarding your thyme branches along the way. Add your instant tapioca and reserve thyme leaves–how much you want to put in there is up to you. I put in at least a tsp or two to get more of that delicious thyme flavor with my apples and honey. Add your remaining ingredients, sugar, ginger and salt and stir every thing around real nice. Now is the time to roll out your bottom crust and stick that fella in your pie plate. How you want to do the top portion of the crust is up to you. You can see from my pictures that I decided to cut out little squares and rectangles and just layer them over the top of the pie. You can also do traditional lattice, or use cookie cutters to cover your pie in let’s say….foxes?!? Bake your pie for 15 minutes and then reduce the heat to 350°F and continue to bake about 40 minutes. Let your pie cool for a minimum or 30 minutes before serving. Add some yummy So Delicious coconut milk ice cream if you please! The only thing left to do now is to snuggle up somewhere and enjoy your pie.