Teaselwood Apple Pie

Serves 6-8

Teaselwood Apple Pie

By Camille Styles


  • 1 pastry for double-crust pie
  • 6 cups of sliced pared apples (tart apples that is meant for baking are the best)
  • 3 T. of flour
  • 1 t. of ground cinnamon
  • ¼ t. of ground ginger
  • ¼ t. of ground nutmeg
  • 1 T. lemon Juice
  •  1 t. vanilla
  • ¾ cup of honey (I like raw but regular works too)
  • 2 T. butter


  1. In a small bowl, combine the flour and spices and set aside, in a large bowl, toss apples with lemon juice. Add flour and spice mixture toss to coat.
  2. In a small pan heat honey till it is a liquid consistence should not take long. Remove from heat add vanilla.
  3. Line a pie plate with bottom crust; trim pastry even with the edge. Fill with apple mixture; pour honey mixture over the top; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
  4. Beat egg white until foamy; brush over pastry. Cover edges loosely with foil.
  5. Bake at 375 ° for 25 minute. Remove foil and bake 20-25 minutes longer or until golden brown.

Share this Post


Morgan Modica