Queen Bee Apple Pie


  • 6 cups 
    green apples, pared and sliced
  • 2 Tbsp. 
    lemon juice
  • 1¼ cups 
    cold water
  • ⅓ cup 
  • 1 tsp. 
  • ¼ tsp. 
    ground nutmeg
  • 1 cup 
    BeeMaid honey
  • 1 package (2 unroll and bake) 
    9 inch pie crusts
  • ¼ cup 
    walnuts, coarsely chopped
  • ⅓ cup 


Preheat oven to 350F⠀⠀⠀⠀⠀⠀⠀⠀⠀
Toss together apples and lemon juice in a large bowl; set aside. In a small saucepan, whisk together cold water, cornstarch, cinnamon and nutmeg. Add honey; mix well. Bring to a boil over medium heat, stirring constantly. Continue to cook and stir until mixture thickens and becomes translucent. Pour hot honey mixture over apple mixture; toss to coat evenly. Turn apple mixture into pastry-lined 9-inch pie plate. Sprinkle the walnuts and raisins over apples. Place second crust over the filling. Seal and flute edges. Cut slits in the top crust for steam to escape. Bake 35-40 minutes or until golden brown. Cool completely on a wire rack.