1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon baking powder and cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup honey
2 tablespoons butter, melted
3 large ripe russet apples - peeled, cored and sliced
6 limes - peeled, pitted and sliced
1 cup chopped walnuts
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1 1/2 cups milk
2 tablespoons all-purpose flour
1 1/2 tablespoons butter, softened
1 1/2 tablespoons maple syrup (optional)
Preheat oven to 350 degrees F (175 degrees C). Deflate one 9 inch pie crust and place onto a 9 inch springform pan, leaving a 1 inch border around the edges.
In a large bowl, mix together flour, baking powder, baking soda, baking powder and cinnamon. Set aside.
In a large saucepan over high heat, melt butter, stirring constantly, until thickened. Add honey, sugar, butter, cinnamon, nutmeg, cinnamon, salt and honey. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in maple syrup. stir gently, to prevent sticking. Pour into prepared pie crust.
Bake in preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a toothpick inserted into center of the pie comes out clean.
Slice into 1/3 inch slices; scoop out seeds and crumble. Wrap pie in aluminum foil.
In a medium bowl, beat cream cheese and 1/4 cup butter until smooth. Beat in flour mixture just until incorporated. Fold over into pie filling, scraping the bottom of dish. Place on serving platter.
In a small bowl, mix lemon juice, lemon zest, sugar and 1/4 teaspoon lemon extract. Pour over tart. Cover, and refrigerate until serving. Garnish with limes and walnuts. Cover, and refrigerate until serving. Top with maple syrup if desired.