Salted Honey Apple Pie

Pie doesn’t have to be a daunting task. An easy filing of slice apples, honey, salt and flour is mounded between the flakiest all-butter pie crust. While a lattice crust makes for a gorgeous presentation, you can always just roll out the top crust and throw a few slits to let out the steam: It will be just as delicious.

Yield: 8 servings

Prep Time: 45 minutes, plus cooling time

Cook Time: 1 hour

Total Time: 1 hour and 45 minutes, plus cooling time

For the Dough:

3 cups Farmer Ground all-purpose flour

1¼ teaspoons Maine sea salt

1 teaspoon granulated sugar

6 ounces Ronnybrook Farm unsalted butter, cold and cubed

¾ cup ice-cold water

For the Filling:

3½ pounds (6 medium) Mead Orchards Mutsu apples, peeled, cored and thinly sliced

½ cup Hudson Valley Harvest raw local honey

½ cup Farmer Ground all-purpose flour

1 teaspoon Maine sea salt



For Assembly:

Farmer Ground all-purpose flour, for dusting

1 egg, beaten

  1. Make the dough: In a medium bowl, whisk together the flour, salt and sugar. Using your fingers, work the butter into the flour mixture until pea-sized pieces form. Add the water and continue to knead until a dough forms. Divide the dough into 2 disks and cover each with plastic wrap. Let rest in the refrigerator for 30 minutes.
  2. Meanwhile prepare the filling: In a large bowl, toss all the filling ingredients together. Set aside.
  3. Assemble the pie: On a lightly floured surface, roll out 1 disk of the pie dough into a 12-inch circle. Transfer to a 9-inch pie tin pressing to fit the tin, leaving at least 1 inch of overhang on the sides. Spoon the filling into the tin over the dough, spreading to make an even layer.
  4. Roll out the other disk of pie dough into a 10-inch square. Using a knife or a pastry cutter, cut eight 1-inch strips of dough. Place 4 strips horizontally across the apples, then pull alternating strips back and lay the additional strips perpendicular. Trim off the extra dough, then roll up the edge to make a rim around the dish. Using your fingers, crimp the edges of the pie.
  5. Brush the dough liberally with the beaten egg, then sprinkle the turbinado sugar over top. Bake until the crust is golden brown, 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool completely before slicing and serving.

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