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
Farmer Ground all-purpose flour, for dusting
1 egg, beaten
- 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.
- Meanwhile prepare the filling: In a large bowl, toss all the filling ingredients together. Set aside.
- 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.
- 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.
- 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.