Honey Apple Pie With Thyme Recipe (2024)

As a beekeeper I love new ways to use our honey. I turned this into 2 galettes. More elegant and less rich with so many other Thanksgiving desserts on our table. I followed the recipe generally using more thyme as suggested, but instead of dumping all cooked apples and sauce into bowl, I removed apples and reduced the honey butter mixture and used it as a glaze after galettes came out of oven. Used no sugar! Brushed galettes edges prior to baking with egg and a sprinkle of Malden sea salt. YUM.

Used probably 3x the thyme asked for, was delicious. Not sure that the tapioca is necessary.

This was the first pie I ever made. I used the pie crust tutorials and went to town. I've made it twice now and will continue to add more thyme. I haven't yet got the herby hit that I'm looking for.

Triple the thyme. It makes for a delicious, mature pie. Delicious.

Was a hit at Thanksgiving. I substituted fresh ginger for the ground, which added to strong of a note in my opinion. I'd cut the fresh ginger in half to a few teaspoons or go with the ground.

️Added 2 teaspoons of a pine honey to the 1/2 cup of regular honey and eliminated the sugar it was delicious. ( used flour instead of tapioca because I didn’t have any)

Made exactly according to recipe; for all the trouble, I felt like this one fell a little flat. It was good, but not really anything special.

Overall, tasty but bottom crust a little mushy. Next time will put pie on baking sheet, think pre-baking might be good, too. Also, did not use thyme but put some small pieces of fresh ginger into maple syrup as it cooked. I removed the ginger before putting the apple filling into pie (they were delicious - candied) but pie had nice, faint ginger taste, was good. Used flour as did not have tapioca, was fine. Very apple-y pie and the honey is nice. Would make again.

This was delicious and a nice change of pace in apple deserts. I added a little lemon zest but otherwise stuck to the recipe. Love the honey/thyme combination.

I have made this pie for every Thanksgiving since it was first published. Family and friends have asked (demanded) it. I use a lot of thyme in the honey and sprinkle some more over the apples before adding the top crust. Makes for a more interesting and flavorful pie. It takes more like 5” to caramelize the apples; 10” results in somewhat mushy apples. I also paint the bottom crust with thin coat of apricot preserves to help prevent soggy bottom. think it’s an excellent pie recipe.

So so delicious! Had so many apples and embarked on this yesterday. Subbed fresh rosemary for thyme and minced it and left it in the pie. I think you could scale back — or eliminate — brown sugar altogether. The honey (and some agave because I didn’t have quite enough honey) made it so sweet. (I used a few sweet apples, too, as well as granny.) And I also subbed cornstarch for tapioca. My kids have eaten it down already, even the 4 year old who hates “herbs.” Will definitely make this again!

The 10 min of cooking the apples is far too long, they became mushy. I par baked the crust which turned out well I added 10-15 sprigs per found which improved the thyme flavor

Like others, I too did not detect any thyme aromas or flavor hint despite adding much more than the recipe called for. The apples were too cooked in the final outcome, so the 10-minute cooking in honey may have been too long, specially for the Golden Delicious apples. However, the crusts (linked in this recipe) came out great and the overall result was pretty good. I blind baked the bottom crust before adding the apples and substituted corn starch for instant tapioca.

Apples way over cooked even with them being cut into sixths. I’d recommend not baking as long or figuring out a way to not pre cook the apples. We had an applesauce pie.

Made the pie this afternoon as I had a lot of thyme on my hands. ;) I followed the recipe exactly. I don’t think it needs the added brown sugar at all. Plenty sweet from the honey. I see other reviewers tripled the thyme and I wished I’d done that. Would be nice to have a bit less sweet and more herbal flavor.

Extremely disappointing. I did not like the consistency of the filling at all. This was the first time I ever used tapioca in my pie and will never do so again.

Really liked the idea of the thyme and honey but did not like the way this recipe worked. In the future would just make the caramel separately first (with butter and all) before the apples went in. The caramel took too long to set and didn’t really stick to the apples putting the butter in later. Also, use a sweet crust so that it doesn’t get overwhelmed by the savory herb.

Made this pie tonight and it is delicious. Not really sure what amount of thyme is called for, but I plucked six branches from my herb garden and that amount seemed right. Halfway through making the pie I began to fret that it would be too sweet — I don’t like pies that are overly sweet—but the end result is just right, not too sweet at all. Feels very light. I used orange blossom honey and it hits just the right note. This one is a keeper.

We used Granny Smith and Staymens picked at an orchard, so we wanted a less sweet recipe - this fit the bill. I’m a novice pie baker and all the recipes we’ve been trying none call for pre-baking the crust, which is turning out mushy… I appreciate wanting to simplify but would appreciate an experienced baker giving their thoughts here.Thyme was too mild - we could taste it in the hot apples, but the flavor was nearly imperceptible in the cooled ones. Recipe needs some work, IMO…

Why thinly slice last Granny Smith apple and not cook it ahead of adding to pie? Also, if I have to use dried thyme, how much should I use?

We melted 1/6 stick of butter with a 1/2 tsp of honey and brushed on the top crust. It was delicious! This is a wonderful recipe. Thank you!

My daughter made this today but the butter split from the sugar sauce. Was this due to her making the filling and then letting it sit/cool too long? I think it sat for a good 90 minutes before she rolled and filled the crust.

Triple the thyme. It makes for a delicious, mature pie. Delicious.