Cup of Honey Pie
This recipe is featured in A History of Bees
- Servings Makes one 23 cm (9-inch) pie
For the crust:
- 240 grams (2 cups) unbleached flour
- 118 ml (4 ounces) lard, chilled, plus additional for greasing pie pan
- 150-180 ml (10-12 tablespoons) very cold water
For the filling:
- 3 medium to large apples, peeled and cut into small pieces
- 177 ml (¾ cup) fresh or dried cranberries
- 60 grams (½ cup) chopped pecans or walnuts
- 1 pinch cinnamon
- 15 ml (1 tablespoon) fine tapioca
- 7.5 ml (1½ teaspoons) lemon juice
- 177 ml (¾ cup) honey
- 43 grams (3 tablespoons) butter
- 2 eggs, lightly beaten
- 30 ml (2 tablespoons) maple sugar
1. For the crust: In a large mixing bowl, combine the flour and lard. Blend with your fingers, adding water slowly until dough is formed. Do not overwork the dough; it is preferred if some lard can still be seen in the dough. Grease a 23 cm (9-inch) pie pan, roll out the dough, and place in the pan.
2. For the filling: Preheat oven to 190° C (375° F). In a large mixing bowl, combine the apples, cranberries, nuts, cinnamon, tapioca, lemon juice, and 45 ml (3 tablespoons) of the honey. Melt the butter in a saucepan over very low heat and stir in the remaining honey.
3. Remove saucepan from heat and add the beaten eggs. Stir to blend, then fold into the other ingredients. Pour into the piecrust and sprinkle the top with the maple sugar. Bake for 45-50 minutes. Serve warm or cold.