1/2 cup butter
1/2 cup brown sugar
1 cup honey
1 tablespoon milk
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup apples, peeled and cored
1 (16 ounce) can whole kernel corn, undrained
1 1/2 cups white sugar
4 tablespoons butter, melted
1 cup North Carolina honey
1 egg, beaten
1/4 cup honey syrup
Sift together the flour, baking soda, baking powder, cinnamon, apples, and corn.
In a medium bowl, cream together butter, brown sugar, honey, 1 tablespoon milk. Stir flour mixture into creamed mixture. Cover, and refrigerate overnight.
Scrape potato chips from the bottom of a large 8x8 inch bowl. Stir all of the flour into cream batter. Beat one egg into the batter, then mix in honey and apple. Gradually pour into prepared pan.
Bake uncovered at 350 degrees F (175 degrees C) for 40 minutes.
Deflate the apples, and spread evenly into the center of the pie. Remove from the oven, cutting each apple in half to use for garnish. Set aside.
In a medium bowl, cream together sugar, corn syrup, and butter until light and fluffy. Beat in flour mixture. Beat in butter, eggs and honey until just blended. Gradually beat in corn syrup, continuing to beat until smooth.
Bake uncovered for 45 minutes in the preheated oven, or until apples are tender and lightly browned. Remove from the oven, and allow to cool completely.
While apples are cool, make syrup: In a medium saucepan, combine sugar, corn syrup, and 1 tablespoon melted butter. Stir constantly until mixture gets very thick. Remove from heat, and blend in honey for garnish.
Remove foil from pie and garnish pie with sliced strawberries, sliced lemon, sliced persimmon, lemon slices, sliced almonds, sliced apples and lemon wedges. Garnish with whipped cream and parsley.