Deep-dish honey apple pie recipe (1951)

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Deep-dish honey apple pie recipe (1951)

Deep-dish honey apple pie recipe (1951)

Deep-dish honey apple pie

Honey-happy apple pie with a Sioux Bee accent!

You’ll be “honey-happy” too, when you spoon into this spicy-sweet deep-dish apple pie. Sioux Bee Honey, wonderfully delicate in flavor, adds a lusciousness that you have to experience. Words can’t describe it.

Deep-dish honey apple pie recipe


Pastry (using 1-1/2 cups flour)
1-1/2 quarts of sliced apples
1-1/2 cups of Sioux Bee Honey
1-1/2 tablespoons of lemon juice
1/4 cup of flour
1 teaspoon of cinnamon
1-1/2 tablespoons of butter


Roll the pastry to fit the top of a 6″ by 10″ rectangular or 8″ round baking dish (2″ deep) and cut design in it for steam vents. Line sides of dish with pastry, extending over the edge.

Arrange apples in dish. Pour over the honey mixed with lemon juice and flour on them, sprinkle with cinnamon and dot with butter.

Cover with the top crust, sealed to side crust. Bake at 425 F for 40 to 50 minutes or till apples are tender. Serve plain or with cream.

Serves 8

MORE: Country Apple Pie with Streusel Crumb Topping (1973)

Deep-dish honey apple pie recipe (1951)

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