10 Responses to “Happy Autumn: Cinnamon Honey Crisp Apple Pie”


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  1. Daphne DeLaurier

    Yes, Meg… I do know what you mean -^_^-

    Granny Smiths are my favorite apples for eating fresh, baking into pies, AND using the inside of their peels as a skin moisturizer. In every way they produce the essence of youth!

    btw, your Cooking ebook really COOKS! Can’t recommend it enough to those who love your blog.

    Enjoy the first days of autumn –

    • Meg

      Thank you Daphne! The cookbook is selling well, and should keep me in fresh apples all fall ;D

      I’ve never used the peels for moisturizer, and will give it a try next time I make a pie. I always tend to eat the peels first, haha!

  2. Meg, thanks for pointing out that Honey Crisps can be an “iffy” choice for pies. They are one of my top four eating apples (also, Fuji, Braeburn, and a new favorite, Pink Lady) but I hadn’t realized they can be so unpredictable when baked.

    I’m intrigued by Daphne’s suggestion of using the inside of apple peels as a skin moisturizer. I would love to know if she a recipe.

    • Meg

      I think she just rubs with the inside of the peel, but let’s ask her:


      (hope that was loud enough!) ;D

  3. Daphne DeLaurier

    You two are a scream!! I heard you *_*.

    Sugar content is the underlying key to both issues, i.e. good baking apples and a terrific moisturizer.
    The LOWER the fructose the BETTER. Fuji are the crispest, sweetest, most delicious apples to eat, but to cook them is to release all the sugars – and that is all they are – sugar; same with Honey Crisps, Delicious, etc. Once they are cooked there is very little residual flavor. Whereas when you bake Granny Smiths or tart MacIntosh apples, the apple flavor remains AND they taste a bit sweeter. I bake my pies using only Grannies, a good dose of cinnamon, a drizzle of honey or a tablespoon of brown sugar and a sprinkle of tapioca pearls to soak up the juice. That’s it. They don’t have the rich taste of butter, which some might miss, but the apples are tart/sweet refreshing.

    Meg is spot on regarding the apple peel treatment. I peel my Granny Smith and core it for breakfast, then immediately apply the inside of its skin to my face, neck, hands, shins – whatever! Again, the lower sugar content of these apples makes a difference. I’ve tried it with others, and nothing comes close to the sealing coat of pectin (I think) that the Grannies give. The sweeter apple skins oxidize way too fast. The Granny skins will actually last unoxidized in the fridge for a few hours. That difference has to be the sugar content. If I’m not mistaken there is a Swiss cosmetic company that charges more than $120 for an oz. or two of a green apple anti-aging/wrinkle removing gel. Perhaps I should start a MinimalistBeautyBlog — hahaha!

    All the best,

  4. Julia

    Wow, that photo is gorgeous!

    • Meg

      Steve really captured the essence of an apple. Looks like an apple in a Dutch still life in my opinion. Glad you like it, too 🙂