This classic apple pie leans on a flaky, all-butter crust and a filling of tender Granny Smith apples simmered with honey, maple syrup, cinnamon, and nutmeg until glossy and jam-thick. A splash of lemon juice keeps the fruit bright, while a light egg-and-milk wash gives the top crust that deep, golden-brown finish everyone reaches for first. Cutting steam vents into the lattice lets the filling bubble through as it bakes, so every slice comes out set, syrupy, and packed with real fruit flavor rather than anything overly sweet or one-note. It's the kind of pie that tastes homemade because it is — rolled, filled, and baked from scratch, with honey and maple doing the flavor work instead of a super-salty edge. That makes it a genuinely solid choice for anyone watching their added salt intake without giving up a proper double-crust apple pie. Let it cool fully before slicing so the filling sets into neat, clean wedges.
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Combine the flour and 1 tsp salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
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