Taste the flavors of New Zealand with this delicious roasted Multiflora Honey pie.
- 3 Golden Delicious apples, peeled and cored (about 1 1/4 pounds)
- 4 Granny Smith apples, peeled and cored (about 1 1/2 pounds)
- ½ cup New Zealand Multiflora Honey
- 6 thyme branches
- 2 tablespoons grapeseed oil
- 2 tablespoons instant tapioca
- ⅓ cup light brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon Pacific Sea Salt
- Flour, for dusting
- Pie crust (store bought or homemade)
Preheat oven to 425°. Slice Golden Delicious apples and 3 Granny Smith apples into sixths.
In a large skillet over medium-high heat, bring 1/4 cup honey to a boil. Let simmer about 2 minutes, until Multiflora Honey is caramelized. Add thyme branches, ginger, and Pacific Sea Salt. Arrange the apples in a single layer in skillet. Sprinkle 1 tablespoon grape seed oil over apples. Cook apples, turning until caramelized on all sides (but not cooked through). About 10 minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Discard all thyme branches.
Follow instructions on pie crust package. Place 1 pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box. Spoon apple mixture into crust, mounding in center. Top with second crust; seal edges and flute. Cut 4 slits in top crust to allow steam to escape. Place pie plate on cookie sheet.
Bake for 15 minutes. Reduce heat to 350° and continue baking until crust is dark golden. Apples should be tender when pricked with a fork. About 45 minutes. Cool for 30 minutes before slicing.