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Honey Mock Apple with Honey Walnut Topping

Recipe by Nancy Radke, Gahanna, Ohio
First place, Honey and Bee Items (Pie), 2018

Baking temperature: 350º F
Baking time: 45 - 50 minutes
Yield: 1, 9" pie



  • 5 cups zucchini and yellow squash- peeled and sliced
  • ¾ cup clover honey
  • 1 ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Dash of salt
  • 2 tbsp. corn starch
  • Zest of one lemon
  • One 9” prepared pie crust (unbaked)


  • 1 cup chopped walnuts
  • 1/3 cup clover honey
  • ½ tbsp. cinnamon
  • 4 tbsp. butter
  • 3 tbsp. flour


  1. Preheat Oven to 350 degrees.
  2. Slice squash ¼” thick; remove seeds. In large saucepan, boil slices for 2-3 minutes. Drain well. Allow to cool.
  3. In a large bowl, stir squash and honey together. In small bowl, combine spices, salt and corn starch; mix well. Add squash along with zest; stir to combine. Pour into pie crust.
  4. Bake for 45-50 minutes or until crust is golden brown. Cool on wire rack.


  1. In a large skillet, mix all topping ingredients together over low heat until butter is melted and all items are well incorporated. Increase heat to medium; cook and stir for 5-8 minutes.
  2. Remove from heat.
  3. Allow to cool for 10 minutes.
  4. Then spoon over top of cooled pie.


Source of local honey - Silly Bee Apiaries, Waldo, Ohio

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