Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 2 1/2 sticks unsalted butter, ice cold, cut into chunks
- 8-10 tablespoons ice water
For the Filling:
- 3/4 cup honey
- 6-8 Honeycrisp apples, peeled and cored
- 1 lemon, zested and juiced
- 3 tablespoons cornstarch
- Pinch of cinnamon
- Pinch of sea salt
For Assembly:
- 1 egg whisked with 1 tablespoon water (egg wash)
- Demerara sugar for sprinkling
Directions
Start by making the crust. Place the flour and salt in a bowl and toss together. Add the very cold butter chunks and break them up into the flour with your fingers until the flour turns a light yellow color and the butter is almost incorporated. Add 6 tablespoons of ice water and start to mix. Then, add a tablespoon of water at a time until the dough holds together. Divide the dough in half, wrap each portion in plastic wrap, and place in the refrigerator for at least 1 hour (or overnight). Make the filling while the dough rests.
For the filling, peel and core the apples, then cut into quarters and slice thinly. Place the sliced apples in a large bowl and immediately cover with the lemon zest and juice, tossing to coat. Then, add 3/4 cup of honey in a saucepan and bring to a boil over medium heat. Turn the heat down to medium-low and let it bubble until the honey turns an amber color, about 3-5 minutes. Add a nice pinch of salt, add your cinnamon, and pour the honey over the apples. Toss to combine. The caramel will get solid and chunky, but don't worry - it will melt back into the apples when it bakes. Trust the process! Add the cornstarch, tossing to coat evenly. Set aside while you roll out the dough.
Preheat the oven to 425°F. Roll out one disk of dough and line the bottom of a 9-inch pie dish. Fill with the apple mixture and all the caramel, leaving behind any liquid that has collected at the bottom of the bowl. Roll out the second disk and slice it into 1/2-inch thick strips. Layer the strips over the top in a lattice design. Brush the lattice with egg wash and finish with a generous dusting of Demerara sugar.
Place the pie in the preheated oven for 20 minutes, then reduce the temperature to 375°F and bake for another 50 minutes. Remove from the oven when the crust is golden and the juices inside have bubbled over and look jammy. Let the pie cool for at least 30 minutes before slicing and serving. Serve with vanilla ice cream or on its own.